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). Sparge with 173 °F (78 °C) water. Collect enough run-off to end up with 5.3 U.S. gallons (20 liters) after a 90-minute boil. After the 90-minute boil, chill to 62-66 °F (17-19 °C),…
Derek has done an amazing job of creating his own stir plate out of just parts lying around the house. Check it out!
On Monday, March 28th, Oregon Governor John Kitzhaber signed into law Senate Bill 444, meaning Oregon homebrewers can once again legally enter homebrew competitions and bring homebrew to homebrew club meetings and events.
American pale ale is a wide category. It is normally golden to copper in color, contains a low to sometimes medium malt characteristic and a high hop bitterness. American Pale ales are easy and fun, and are good to be brewed all year round. The American Ale category in the National Homebrew Competition (NHC) is one of the most entered categories in the competition. In 2008, this category had 430 entries, in 2009 there were 364, and in both years, Richard McLain of Highlands Ranch, Colorado won the Gold medal with his recipes. This is the recipe from the 2008 NHC. Need we say more? The American pale ale category has a somewhat broad ranging description; the style is normally golden to copper in color, contains a low to sometimes medium malt characteristic and a high hop bitterness. Use your citrusy and spicy American hops to flavor the brew and enjoy! American Pale ales are easy and fun, and are good to brew all year round.
This weeks pimped system is brought to us by Andrew from Boulder, His system includes a full control board as well as a computerized control and monitoring system!
By Ginger Johnson The word sustainability is thrown around almost recklessly these days. What does it mean? It means being a good steward to the planet, which is precisely why the beer community is an ideal group of already engaged, passionate…
Mash grains at 152° F (67° C) for 60 minutes. Primary Fermentation: 12 days at 70° F (21° C) in glass Secondary Fermentation: 14 days at 70° F (21° C) in glass
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