Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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.
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…
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…
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