Spruce Tip Love Juice
Spruce Tip Love Juice
Primary fermentation for 60 days at 60° F (16° C) in glass. Secondary fermentation for 5 months at 60° F (16° C) in glass.
Peach Ridge Cider
Peach Ridge Cider
Sulfite at the rate of two Camden tablets per gallon Add CaCl2 and PME 24 hours after sulfiting. After two weeks racked almost 4 gallons of very clear cider. Pitch a very small amount of Premier Cuvee yeast.…
Spiced Cider
Spiced Cider
Cider: After racking to tertiary, stabilize and clarify. Rack again. Sweeten to taste. I used ~4.5 tsp per pound cider. Force carbonate to taste. Spices: soak cinnamon and nutmeg in Everclear in separate jars. Add spices to taste.…
A Toast to Session Beers
A Toast to Session Beers
Originally published in the July/August 2005 issue of Zymurgy magazine In my e-mail inbox was a short note on a beer forum to which I subscribe: "With an Imperial IPA available [in a bar], who could possibly want a Vienna…
Jon’s American Lager
Jon’s American Lager
Jonathan Plise of Concord, CA, member of the Diablo Order of Zymiracle Enthusists (DOZE), won a gold medal in Category #1: Light Lager during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Plise’s Light Lager was chosen as the best among 131 final round entries in the category.
Golden Era Lager
Golden Era Lager
Mash grains at 154° F (68°C) for 60 minutes. Primary fermentation for 14 days at 50° F (10° C) in steel. Secondary fermentation for 14 days at 45° F (7° C) in steel. Forced CO2 to carbonate.
Little Vienna
Little Vienna
Mash grains at 150° F (66° C). Primary fermentation for 14 days at 52° F (11° C) in glass. Secondary fermentation in steel. Forced CO2 to carbonate.
Let the Schwarz Be With You!
Let the Schwarz Be With You!
Kristen England of Minneapolis, MN, member of the Saint Paul Homebrewers Club, won a gold medal in Category #4: Dark Lager during the 2005 National Homebrew Competition Final Round in Baltimore , MD with the help of The Pete. England’s Dark Lager was chosen as the best among 77 final round entries in the category.
Heilige Helles
Heilige Helles
Mash grains at 145° F (63° C) for 60 minutes. Primary fermentation for 21 days at 50° F (10° C) in glass. Secondary fermentation for 365 days at 35° F (2° C) in glass. Forced…
Summer Kölsch
Summer Kölsch
Mash grains at 152° F (67° C) and hold for 60 minutes. Primary fermentation for 10 days at 63° F (17° C) in glass. Forced CO2 to carbonate.
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