Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
*Note: Post-boil target volume is 5.5 US gal. (20.8 L) Designed as an easy-drinking “house beer” with clean Belgian flavors. No water salts added. Mash at 148°F (64°C) for 90 minutes at a pH of 5.52. Add sugar with…
*Note: Final gravity listed is measured after back-sweetening. Rehydrate yeast with Go Ferm. Pitch yeast and ferment at 62°F (17°C). Follow the TOSNA (tailored organic staggered nutrient additions) procedure. Once primary is done, rack, stabilize, and back-sweeten with more…
Mash for 60 minutes at 152°F (67°C)
Mash: single infusion, light body, no mash out Water: North Denver tap water …
Conduct a single infusion mash at 156°F (69°C) for 60 minutes using a grain-to-water ratio of 1.25 qt./lb. (2.6 L/kg). Mash out at 165°F (74°C) for 15 minutes. Boil 90 minutes, adding hops according to the schedule above.…
The American Homebrewers Association® presented its fourth annual Hill Staff Homebrew Competition, celebrating the comradery, community, and bipartisanship of craft beer.
Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate subsequent lautering problems, it is also advisable to add about 10% of the dry malt weight in rice hulls at dough-in. After the cytolytic…
The annual Homebrew on the Hill event generates interest in homebrewing to raise awareness and understanding around the politics and process of homebrewing.
The Brewers Association is encouraging you to support the small and independent breweries you love by paying those craft breweries a visit on Sunday, Dec. 1.
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