The Beer Off-Flavor Series: Dimethyl Sulfide (DMS)
The Beer Off-Flavor Series: Dimethyl Sulfide (DMS)
Dimethyl sulfide (DMS) is an off-flavor commonly found in lighter-colored beers, and there’s a reason for that!
How to Troubleshoot Homebrew at Your Club Meetings
Indian Summer Berry Melomel
Indian Summer Berry Melomel
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…
The Beer Off-Flavor Series: Diacetyl
Arkansas Passes New Homebrew Legislation
Arkansas Passes New Homebrew Legislation
Homebrewers in Arkansas successfully lobbied their state legislature to pass new homebrew legislation
10 Award-Winning Recipes for National Homebrew Day
10 Award-Winning Recipes for National Homebrew Day
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…
Texas Craft Brewers Guild Needs Your Immediate Help on a Beer-To-Go Vote Today
Texas Craft Brewers Guild Needs Your Immediate Help on a Beer-To-Go Vote Today
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…
The Beer Off-Flavor Series: Chlorophenol
May/June 2019 Zymurgy Magazine Links
May/June 2019 Zymurgy Magazine Links
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…
Probably the Best Beer in the…House
Probably the Best Beer in the…House
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.…
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