Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Talented homebrewers from across the country teamed up with professional brewers to enter the 2011 Great American Beer Festival Pro-Am Competition. Here's a quick look at the winners.
Mash grains at 154º F (68º C) for one hour. Bring to 170º F (77º C) and sparge with 170º F (77º C) water. Collect enough wort (a little over 6 gallons or 22.7 L) to end up with 5…
After a few batches of homebrew with distinct off flavors, Milt Barningham decided to build a new custom fermentation chamber.
Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160° F (71.1° C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to…
Mike, and his Assistant Brewer Barley, show us how classy a keezer can be in this week's Pimp My System. Check it out!
Reserve 1 cup of crushed pale malt for boil. A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 l) of 140o F (60o C) water to the crushed grain (minus the 1 cup of pale…
Introducing Oscar's Beer Cart! Oscar has outfitted this old bourbon barrel to serve as his mobile transportation for his homebrew. You can be sure you won't find this anywhere else! Just click here to check out how he built this awesome cart.
Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out. Ferment at 68 °F (20 °C) for…
Mash in at 142° F (61° C) and hold for 30 minutes. Raise to 152° F (67° C) and hold for 30 minutes. Mash out at 165° F (64° C) for 15 minutes. Primary fermentation for 18…
Mash at 155° F (68° C). Decoct one-third and boil for 15 minutes. Add back to main mash, which should bring around a mashout temp. Pitch in the low 40s and ferment at 45° F (7° C). Raise…
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