
Espresso Stout
Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 68°F (20°C).
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Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 68°F (20°C).
Spent grain is a brewing byproduct—grain that was used to make beer and is no longer needed after mashing or steeping.
Follow along the process of making this easy amber ale with our Easy Guide To Making Beer video! Steep the grains at 160° F (71° C) for 30 minutes. Conduct a 60 minute boil, following the hop additions…
Lori Ertl of Plymouth, MN, member of the Primary Fermenters Brewers & Vintners, won a gold medal in Category #12: English Brown Ale during the 2017 National Homebrew Competition Final Round in Minneapolis, MN.
Mash grains at 152°F (67°C) for one hour. Ferment at 68°F (20°C) until terminal gravity is reached. Add dry hops in secondary and package after three weeks.
Grind unmalted wheat berries in malt mill until the consistency of grits; this takes approximately four passes through. If in need of aged hops, ask your local shop if they have any "expired" hops. They are also available through online…
By John Moorhead, American Homebrewers Association February 27, 2020 [Update for July 30, 2020: Senate Bill 7369 passed the Senate Floor on July 22, 2020. House bill 9063 currently sits in the…
February 28, 2020 By John Moorhead, American Homebrewers Association House Bill 4158 (H4158) provides that a person at least 21 years of age may manufacture alcoholic liquor for personal or family…
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