Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash at 149° (65°) for 90 minutes. When primary fermentation is complete, pitch sour mix and oak, hold temp at 65° (18° C), and wait until desired tartness develops before bottling. Brewer's Note: "This Belgian style ale…
Boil for 15 minutes. After primary fermentation, transfer to secondary at ambient temperatures for 6-12 months. Brewer's Note: "Patience and time will pay off for this delicious, thirst quenching brew." Primary fermentation for 6 weeks at 68°…
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).
Share Post