Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Controlled fermentation temperatures are ideal for producing clean-tasting beer. This fermentation chiller is an alternative to the usual fridge chambers. Using a computer fan, frozen water and a foam enclosure, this chiller gets the job done on a budget!
I bet you never thought that your old wireless router could be used for homebrewing! Using mostly odds and ends from his home, Dan was able to put together a cheap yet effective stir plate. Grow yeast like a pro and boost your geek cred at the same time!
Bring the water to a boil. Add the licorice root, elecampane, sassafras root, aniseed and fennel seed; simmer one hour. When cooled to 160°F (71° C), strain over malt extract, sugar and honey. Stir until dissolved. Cool to 70°F…
In 2007, Bob and Kim Barret, members of the Ann Arbor Brewers Guild in Ann Arbor, Mich., submitted an American pale ale recipe they call "Amarillo Pale Ale" into the National Homebrew Competition under the sponsorship of BJ's Restaurant & Brewery. They were awarded gold for their brew in category 10: American Ale. Here is their recipe.
Steep must at 180°F (82°C) for one hour. Primary Fermentation: 54 days at 68°F (20°C) in glass Secondary Fermentation: 74 days at 68°F (20°C) in glass
After moving to Virginia, Michael Mitchem realized he had a lot of free time, and he spent it creating his own "Backwoods Brewery." With the help of his fellow B.A.R.F homebrew club members, Mitchem was able to put together quite the rig!
In honor of Mead Day, the Best in Show mead recipe from the 2011 National Homebrew Competition is the Beer Mead Recipe of the Week!
Monique Scovil of Aurora, Colo., submitted her semi-sweet standard melomel with pluots into category 25, which had a total of 132 entries. Adore took gold in category 25, won Best in Show, and gained Scovil the title of 2011 Meadmaker of the Year. If that isn't testimant of a quality mead recipe, than we don't what is!
On July 18, New York Governor Andrew Cuomo signed legislation recently reported on by BrewersAssociation.org which will provide tax credits for local breweries
Mash grains at 150-152°F (66-67°C) for 60 minutes. Follow boil schedule as noted in ingredients list. Ferment at 65°F (18°C) for two weeks. Transfer to secondary and let sit at 67°F (19°C) for at least four weeks. You may…
Share Post