Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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. …
Heat apple cider to 160° F (71° C). Add sugar and rest for 15 minutes. Cool to 67° F (19° C) and pitch yeast. Rack beer and carbonate. Primary fermentation for 4 weeks at 67° F (19° C).…
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes. Add 5 quarts (4.75…
Controlling fermentation temperatures is crucial in producing clean-tasting beer. Lee and Taylor were looking for an alternative to the usual fridge-based fermentation chambers and ended up designing an internal chiller for their conicals. Check it out!
Mash at 148-152°F (64-67°C) for 90 minutes. Boil wort 90 minutes, adding hops as noted. Tom pitched yeast at 77°F (25°C). Ferment at 61°F (16°C) in primary one week, lager in secondary for six weeks at 35°F (1.7°C). Bottle…
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