Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Incubate crushed blackberries and 3 lb (1.36 kg) crushed raspberries with 0.6 g pectinase at 62°F (17°C) overnight. Add enough potassium metabisulfate to target 30 ppm of SO2. Whip together honey and water thoroughly. Pour fruit mixture into the honey/water…
Homebrewers in Arkansas successfully lobbied their state legislature to pass new homebrew legislation
May 7, 2019 In 1988, May 7 was announced before Congress as National Homebrew Day. The date falls nearly a decade after the American Homebrewers Association held the very first National Homebrew Competition in Boulder, Colorado, on May 6, 1979. To celebrate…
If you are a beer enthusiast and/or homebrew in the state of Texas, please continue reading. If not, please do not contact the legislative of Texas. The Texas Craft Brewers Guild has requested that beer enthusiasts take…
For your convenience, all links mentioned in the May/June 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…
Mash in at 131°F (55°C) and hold for 15 minutes. Raise to 148°F (64°C) and rest for 30 minutes. Raise to 162°F (72°C) and rest for 30 minutes. Raise to mash-out temp of 168°F (76°C) and hold for 5 minutes.…
Strike with 4 gal. (15.1 L) of 134°F (57°C) water and rest at 122°F (50°C) for 20 minutes. Decoction #1: Pull 1/3 of the mash with minimal liquid. Raise to 152°F (67°C) for 20 minutes in a separate vessel…
Heat 21.5 qt. (20.3 L) water to 104°F (40°C) and mash in the 13.8 lb. (6.3 kg) grist. This should lower the temperature to about 100°F (38°C). Let the mash rest for 30 minutes. Take about one-third…
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