Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
During the AHA Rally at Stone Brewing Co., Robert Masterson and Ryan Reschan won the chance to brew their coconut IPA with Stone and Rip Current Brewing. Check out the video about the unique ale!
Submerse the honey containers in hot water to loosen the honey, which will make it easier to dissolve. Partially or totally thaw the fruit. Sanitize all equipment used for making your mead. Mash the bagged fruit with your hands. If…
Homebrew Con 2013: Philadelphia, PA
Happy IPA Day (#IPAday) homebrewers! In celebration, we asked Mitch Steele, Brewmaster at Stone Brewing Co., to offer homebrewers a few tips on how to make a great IPA...and he delivered!
South African homebrewer Nick Mulgrew set out to make a pale ale consisting entirely of ingredients from the Western Cape. The result is an American pale ale with rooibos and fynbos honey for a South African twist. Recipe inside!
On July 1, 2013, homebrewing officially became legal in Mississippi, and local homebrewers wasted no time in celebrating. You can expect to continue to see big, homebrewed excitement coming out of the Magnolia State!
Use 3 liquid yeast packages or make an appropriate starter. Ferment at 62°F (17°C) for 7-10 days. Secondary for 10-14 days. When finished, carbonate beer to approximately 3 volumes.
Step infusion mash: add 9 quarts (8.6L) of 130°F (54.5°C) water to the grains. Stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes. Add 4.5 quarts (4.3L) boiling water. Add heat to bring temperature up to 150°F…
When it comes to homebrewing, cleaning is half the work! Since Matt built this keg and carboy washer, he can spend less time cleaning, and more time brewing!
The 2013 Homebrewer of the Year earned the prestigious title amongst one of the largest pools of entries in the history of the National Homebrew Competition.
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