The Beer Cellar

Experimenting with Cask-Conditioned Ale

Comparing traditional venting of cask ale to venting with a CO2 breather

Bourbon Barrel Aged Full Eclipse II

Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a rest temperature of 153°F (67°C) for 60 min. Batch sparge by draining mash tun, adding 8.2 gal. (31 L) of 168°F (76°C) water, and then…

Recipes

Rogue Chocolate Stout Clone

Rogue's Chocolate Stout is smooth, sweet and velvety, and tastes like a chocolate malted milkshake with slight hoppiness and bittersweet chocolate notes.

Recipes

Pig and Apples Cider

Clean your fermenting vessel with a non-soap detergent. Rinse well—any trace residue will end up in your cider!—and air dry. Sanitize your fermentation vessel and 2 foil sheets per sanitizer directions. Boil 1 pint (473 mL) water and let…

Community & Culture

Smithsonian Set To Showcase Brewing History

The Smithsonian's National Museum of American History will explore the history and industry of brewing in the United States in a new showcase located within the "FOOD: Transforming the American Table" exhibition beginning Oct. 25.

How to Brew

Fermentation Foray: 4 Homebrew Con Seminars on Yeast

Without yeast conducting fermentation, we wouldn't have beer! Check out these 4 Homebrew Con seminar recordings on yeast and fermentation. Access to hundreds of Homebrew Con seminar recordings is an exclusive benefit of AHA membership. 1. Yeast Genome Changes…

Zymurgy

November/December 2019 Zymurgy Magazine Links

For your convenience, all links mentioned in the September/October 2019 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed digitally online…