Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Sonoma Beerocrats club member Byron Burch of Santa Rosa, Calif., earned a gold medal at the 2005 National Homebrew Competition in the 'open category mead' for this recipe. The judges really enjoyed the balance between the sweetness of the honey and the citrus-spice of the chili and lime. An interesting mead indeed!
Mash in at 149°F (65°C) (1.25 quarts/lb strike water) and hold for 60 minutes. Boil 90 minutes adding hops as indicated in recipe. Add turbinado and candi sugar for last five minutes of boil. Add vanilla bean and cinnamon…
Mash in with 3 gallons (11.4 L) of water to achieve strike temperature of 152°F (66°C). Rest for 30 minutes. Vorlauf to achieve wort of acceptable clarity, free or large particulate. Collect enough wort in anticipation…
One decoction, targeting high attentuation Fermentation: 7 days, beginning at 16° C (61° F), allow to rise to 22° C(72° F), reduce to 12° C (54° F). Bottling: Rerfermentation in the bottle, using speise (unfermented wort). 3.3 volumes CO2…
Mash in and hold at 155°F (68°C) for 60 minutes. Follow boil schedule listed above. Chill to under 80°F (26.7°C), rack to fermenter and pitch yeast. Ferment for 10 days at 65°F (18°C) in primary fermenter.
Using your hydrometer as a guide, add cane sugar to the pear juice to bring it to at least 1.050 (pear juice typically used in perry usually ranges from 1.050 to 1.090). Check the acid level with…
Mash at 145°F (62.8°C) for two hours. Follow boil schedule as noted under ingredients list. Ferment with ale yeast. Wash crabapples thoroughly and then freeze. Thaw crabapples and add to beer when it is transferred to the secondary, along…
Originally published in the November/December 2012 issue of Zymurgy magazine. Ask any brewer which style of beer Ireland gave to the world, and dry stout would be the immediate reply. Most brewers could also easily identify a number of different beer…
Cold, kegged beer and portability are not the best of friends, but Tim Sinks constructed a way to serve two kegs on-the-go and in style! With a little ingenuity, Tim was able to convert an old 5-gallon whiskey barrel into jockey-box suitable for a king!
Fermenting and Conditioning Use 3 liquid yeast packages or make an appropriate starter. Ferment at 62°F (16.7°C). When finished, carbonate the beer to approcimately 2.5 to 3 volumes.
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