Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Making a quality cup of cold brew coffee is a skill every homebrewer should have in their arsenal of DIY tricks. But it isn't as simple as refrigerating a pot of hot-brewed joe. Cold brew coffee is not only great for making the…
Elysian Brewing Co. loves their pumpkin beers. The Seattle-based brewery produces and bottles four pumpkin-themed beers annually—Night Owl pumpkin ale, The Great Pumpkin imperial pumpkin ale, Dark o' the Moon pumpkin stout, and Punkuccino…
Mash at 152°F (67°C). Collect 8 gallons (30.3 liters), sparging as little as possible. Boil hard for 90 minutes. Oxygenate. Ferment at 68°F (20°C).
Primary Fermentation 68-72°F (20-22°C) for five to seven days, then pitch Wyeast 5335 into the same fermenter, increase fermentation temperature to 75-80°F (24-27°C). Leave for three weeks, then rack to secondary. Secondary Fermentation 68-72°F (20-22°C) for…
It can be frustrating as an extract brewer to find a great recipe only to see it formulated for all-grain. Luckily, the process of converting all-grain recipes to extract is simple, and we'll show you how! All-grain brewers can adopt the…
On Thursday, August 21, Governor Jerry Brown signed AB 2609, a bill to allow homebrewer organizations to host homebrew events in the state of California like the Southern California Homebrewers Festival and the AHA National Homebrewers Conference. The new…
AHA delivers robust, affordable homebrew club insurance Good news! The American Homebrewers Association (AHA) is pleased to announce that affordable, turnkey, broad-coverage insurance is available to homebrew clubs across the country. That’s right—after more than a decade of investigating options…
Use a two-step mash with a protein rest at 122°F (50°C) for 25 minutes, followed by a main rest at 152°F (67°C) for 90 minutes. Pitch yeast at 62°F (17°C), hold at that temperature for 24 hours, then drop…
This post was submitted by Salt Lake City AHA member, Brandon Besser. Brandon works part-time for his local homebrew shop and is a full-time professional brewer for Uinta Brewing Co. Like a lot of homebrewers,…
Utilizing the indigenous orange gourds is nothing new to homebrewing. Pumpkins have been used as a beer ingredient since before the United States was...well, the United States. Colonists who couldn't obtain affordable malt turned to other fermentable sources to make beer,…
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