Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
This recipe by Kevin Consentino is a gold medal winner from the 2008 National Homebrew Competition, in Category 16 Belgian and French Ales.
When working with brettanomyces it is highly recommended to have a separate set of equipment to prevent contamination of future batches. A thorough cleaning of glass should get rid of brettanomyces remnants.
Mash grains at 128°F (53°C) for 30 minutes and 154°F (68°C) for 60 minutes. Mash out at 168° F (76°C) for 10 minutes. Sparge at 185°F (85°C) with 3 1/2 gallons. 90 minute boil. Primary Fermentation: …
Existing KS law does not allow for homebrew to be served outside the home for events like homebrew club meetings and homebrew competitions. The AHA is supporting an effort by a coalition of Kansas homebrew clubs to resolve this issue.
The American Homebrewers Association (AHA) is pleased to announce that Mississippi Governor Phil Bryant has signed a bill that will effectively legalize homebrewing throughout the state. Mississippi is now the 49th state to permit homebrewing.
Bring water to boil, turn off heat, add honey and mix well.Skim foam that forms, add Irish moss and heat gently until second foam forms, then remove from heat.Chill, transfer and proceed with fermentation.Primary Fermentation: 46 days at…
We have an opportunity to legalize homebrewing in the state of Mississippi. Your help is needed now to make this happen!
We have just one step to go to legalize homebrewing in the state of Mississippi. Your help is needed now to make this happen!
Maturation: 8 to 12 weeks
Mash grains at 98°F (37°C) for 20 minutes. Raise temperature to 122°F (50°C) and hold for 20 minutes. Raise temperature to 154°F (68°C) for 65 minutes and 170°F (77°C) for 5 minutes. Primary fermentation: 6 days at 63° F…
Black Pearl Barley, developed by Patagonia Malt, allows for the characteristics of a roasted barley, like chocolate, mocha and coffee to shine through without being accompanied by the bitterness that many dark specialty malts often instill in beer.
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