Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Place crushed grains in 2 gallons (7.6 L) of 150°F (68°C) water and let steep for 30 minutes. Strain out, sparge with 3 quarts (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L)…
On December 7, 2016, homebrew-savvy Capitol Hill staffers gathered at the Rayburn House Office Building in Washington, D.C., for the first-ever Capitol Hill Staff Homebrew Competition Award Ceremony.
Test your knowledge on water pH and mineral content in this week's Tuesday Beer Trivia quiz.
Use a single infusion mash at 149°F (65°C) using a ratio of 1.3 quarts water to 1 pound of grain for the base malt. The sugar is added during fermentation. Brewer Andy Tveekrem says, "The key to making…
"The Lost Art of Homebrewing" is the cover article of the first-ever issue of Zymurgy magazine.
Did you detect an off-flavor in a recent homebrew? Don't worry just yet! There are a number of off-flavors in beer that are acceptable at certain levels in certain styles, and in some instances may even be desirable according to the Beer…
By Caroline Dunker, Worts of Wisdom member In Zymurgy Spring 1995 (Vol. 18, No. 1) “Club News”, we learned about the experience of incorporating their club from the Paumanok United Brewers, Inc. (PUB). In that same issue, the Worts of…
Mash grains at 122°F (50°C) for 10 minutes. Raise to 156°F (69°C) and hold for 60 minutes. Boil 80 minutes. Rack to secondary and dry hop for three days at 36°F (2°C).
Test your knowledge on some of the world's oldest forgotten styles in this week's Tuesday Beer Trivia quiz.
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