Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
This is part 1 in The Beer Off-Flavor Series by Drew Beechum. * * * Acetaldehyde is a compound formed during fermentation as a precursor to alcohol. It’s also…
Ditch the frosty mugs and listen up! Drinking beer ice-cold may sound like the perfect thirst quencher, but you are potentially missing out on much of a beer's nuances that make it so worthy of your palate in the first place.…
Mash grains at 155°F (68°C) for 60 minutes, lauter, sparge, and dissolve liquid malt extract in the resulting wort. Add first wort hops (FWH) to the kettle after the extract has dissolved. Boil for 60 minutes, following ingredient additions…
Mash at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C), with pre-boil wort volume of 7 gal. (26.5 L). Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Chill…
Secret Trail Brewing Company in Chico, CA teams up with homebrewers affected by the Camp Fire.
Target a mash thickness of about 1.5 quarts of water per pound of grain (a 3:1 liquor/grist ratio by weight). Mash at 153°F (67°C), adding the king cake at mash-in, until enzymatic conversion is complete, about 60 minutes. Conduct a…
Mash 60 minutes at 153° F (67° C) with 8 oz. (225 g) pumpkin puree (thinned with water). Boil 90 minutes with 8 oz. (225 g) pumpkin puree (dilute with wort and reintroduce). Add pineapple sage leaves at…
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