Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. “I batch-sparged with an efficiency of about 72%.” Primary fermentation for 14 days at 50° F (10°…
“Honey and juice fermented together. I then added another 8 oz (236 mL) key lime juice after full ferment.” Primary fermentation for 30 days at 66° F (19° C). Secondary fermentation for 90 days at 60°…
Primary fermentation for 12 days at 64° F (18° C). Force carbonated to 2.5 vol.
“Add a sulfite addition to the cider based off of the pH to kill off/suppress wild yeast and bacteria. One day later, pitch the yeast that was properly hydrated in Go-Ferm along with half the nutrient additions and…
July 1, 2013 marks the day Mississippi lifts its homebrew restriction, unifying homebrewers in all fifty states for the first time in nearly 100 years.
Happy Independence Day Homebrewers! Whether you're brewing, imbibing or relaxing today, you'll want to take a look at this American Pale Ale! Be safe homebrewers!
The results are in! See which beers made the top 50 in Zymurgy's Best Beers in America, our annual readers' poll of beers commercially available in the United States.
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