Simple Perry
Simple Perry
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…
Crabapple Lambicky Ale
Crabapple Lambicky Ale
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…
Project Grodziskie: A Polish Renaissance
Project Grodziskie: A Polish Renaissance
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…
Whiskey Barrel Jockey Box
Whiskey Barrel Jockey Box
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!
Trick or Treat Bock
Trick or Treat Bock
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.
Punkin Head
Punkin Head
The pumpkin needs to be specially prepared for the mash. Four pie pumpkins with a total of about 9 lbs (4.1 kg) were halved and cleaned of seeds (roast your seeds for a bonus brewday snack!). The…
I See Your Schwartz Is As Big As Mine
I See Your Schwartz Is As Big As Mine
Single infusion mash at 151°F (66.1°C)**, batch sparge. Fermented at 50°F (10°C) for 14 days then raised to 65°F (18.3°C) for two days before kegging. Lagered for 14 days at 32°F (0°C) then fined with gelatin and polyclar and…
2013 Great American Beer Festival Pro-Am Competition Results
2013 Great American Beer Festival Pro-Am Competition Results
The AHA caught up with Jay Shambo, this year's Great American Beer Festival Pro-Am Competition gold medal-winning homebrewer, to find out what it's like to take home a medal in the largest commercial beer competition in the world.
The Doghouse Brew Rig
The Doghouse Brew Rig
After relentlessly studying various designs for his dream home brewery, Clay Grogan bought himself a welder and had at it. $1,500 later, Clay completed his fully automated setup that his wife has dubbed "The Doghouse Brew Rig."
Before Capone
Before Capone
Mash in at 122°F (50°C) and hold for a 20 minutes protein rest. Raise to 144°F (62.2°C) and hold for 30 minutes, then raise temperature to 158°F (70°C) and hold for another 30 minutes. Mash out at 168°F…
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