Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and hold another 20 minutes. Raise to 156°F (69°C) and hold 45 minutes. Prime with 125 g table sugar per 4.125 gallons to achieve 3 vol.…
Mash at 148°F (64°C) for 75 minutes. Mash out at 168°F (76°C) for 10 minutes. After 10 days of primary fermentation with the Voss Kviek Norwegian Farmhouse Ale strain, a packet of Omega yeast's OYL-212 Bring on Da Funk was…
Mash at 152°F (67°C) for 60 minutes. Primary Fermentation: 7 days at 68°F (20°C). Secondary Fermentation: 1 month at 65°F (18°C).
Mix honey and water with stir stick in large (7-gallon or 26.5-liter) bucket. Pitch yeast and attemperate if necessary. Ferment using staggered nutrient additions. Transfer to 5-gallon (18.9-liter) carboy to finish fermentation. Fine with SuperKleer and transfer into a purged…
Hydrate yeast with GoFerm and use a staggered nutrient addition protocol. Ferment for two weeks, then rack for 10 more days. Clarify with SuperKleer KC finings. Primary Fermentation: 14 days at 68°F (20°C). Secondary Fermentation: 10 days at 68°F (20°C).
Roast pineapples on a cookie sheet, with all the burnt and carmelized sugars added to the fermenter. Cut half the dried chipotle chilies in half; leave others whole. Ferment in primary for two weeks. Rack on to fruit and allow…
After secondary rack to keg and add simple syrup to taste, about 1.002 FG. Sulphite and add potassium sorbate. Force carbonate to a petillant level, and counter-pressure bottle fill. Primary Fermentation: 21 days at 60°F (16°C). Secondary Fermentation:…
This is a blend of Michael's high-gravity, high-acid New World cider featuring a high percentage of Golden Russet, Northern Spy, Liberty, McIntosh, and crabapples. It's 9.5% ABV and off-dry, with Amy's fantastic version of Ken Schramm's Falls Bounty Cyser fermented…
The perfect beer and pie pairing, with recipes from American Homebrewers Association founder Charlie Papazian.
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