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 at 131° F (55° C) and hold for 15 minutes. Raise to 140° F (60° C) and hold for 15 minutes. Raise to 145° F (63° C) and hold for one hour. Mash out at 158°…
Mash in at 151° F (66° C) and hold for 90 minutes. Mash out at 168° F (76° C) and hold 15 minutes. First runnings only; mash efficiency 50%. Boil 1 gallon of first runnings until syrupy and then…
Mash at 152° F (67° C) for 70 minutes. Mash out at 167° F (75° C) for six minutes. Add coconut extract at kegging. Primary fermentation for 8 days at 68° F (20° C). Forced CO2 to…
Mash at 152° F (67° C) for 60 minutes. Water profile: 65 ppm Ca, 13 ppm Mg, 3 ppm Na, 63 ppm Cl, 95 ppm SO4. Five gallons of beer was racked to secondary leaving 0.25 gallons (0.94…
Mash grains at 154° F (68° C) for 60 minutes. Pitch yeast at 65° F (18° C) and let rise to 68° F (20° C). Ferment for three weeks. Transfer to 5-gallon American Oak bourbon barrel and age…
Staggered nutrient addition. Ferment in primary for three weeks; rack, clarify, keg, force carbonate. Forced CO2 to carbonate (2.5 vol).
Staggered nutrient addition. Ferment in primary for six weeks; rack, clarify, keg, force carbonate. Forced CO2 to carbonate (2.5 vol).
Strict Sanitation protocols on all equipment and containers (diluted Starsan spray and soak buckets). Thaw juice three days at ambient temperatures of 55° (13° C) and treat with one powdered Campden tablet per gallon. Transfer juice to fermenter. …
Share Post