Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Single infusion mash at 155°F (68°C) for 60 minutes. Primary fermentation for seven days at 62°F (17°C). Secondary fermentation for seven days at 66°F (19°C). Forced CO2 to carbonate (2.5 volumes).
[Editor's note: Blueberry honey is typically golden in color, meaning this recipe would make a gold-colored mead] Add reverse osmosis water to the honey until it reaches 5.5 gallons. Mix until the must is fully homogenized. Add 90 seconds of…
“This was an experimental rescue mead. In general, however, here’s a description of the train wreck and subsequent rescue attempt. The mead stalled in primary. Despite adjusting the pH and pitching more yeast, it would not drop below about 1.060.…
Heat 1.5 quarts water to dissolve sugar, add to must and ferment. Primary fermentation for 14 days at 66°F (19°C).
Before jumping into this article, here are six things you need to know about the HBC-438 experimental hop variety: It is an experimental hop, meaning that it still has to pass more tests before it might be grown on a larger…
Homebrewing with tea adds new and complex flavors to your homemade beer. In this episode of Chop & Brew, Chip and tea-minded homebrewer Jessica Hanley look at different methods for using tea in beer while tasting several…
Trappists, more formally known as the Order of Cistercians of the Strict Observance, are a Roman Catholic contemplative order with history that stretches back hundreds of years and roots long before that. The monasteries of Trappist monks and…
by Gary Glass, American Homebrewers Association Director On Monday, August 10, Fred Eckhardt of Portland, OR, one of the true pioneers of America’s homebrewing and craft brewing community passed away in his sleep at the age of 89. Fred Eckhardt was…
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