Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Brew in a bag (BIAB) is an alternative all-grain technique to the traditional mash tun process, which is ever-growing in popularity. After the mash is complete, the bag of grains is pulled from the brew…
The art and science of formulating a beer recipe from scratch is an involved process. While we aren't going to walk through all the steps since they could fill a book (in fact they do: Designing Great Beers), here…
Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all adjunct spices at end of boil. Ferment with Saison yeast at 75° F (24° C) until…
Dear Puerto Rico AHA, BA and Support Your Local Brewery Members: We have an opportunity to legalize homebrewing in Puerto Rico. Your help is needed now to help make this happen! Here is a message from proponents of this bill: Senate Bill…
Mash grains at 104°F (40°C) for 90 minutes. Raise temperature to 140°F (60°C) and hold for 90 minutes. Raise to 158°F (70°C) and hold for 60 minutes. Ferment in primary for seven days at 68°F (20°C). Rack to secondary…
Attention Minnesota Homebrewers! A new law regarding homebrewing in Minnesota is now in effect. On May 13, Minnesota Governor Mark Dayton signed SF2336, which covered a wide range of gambling and alcohol beverage law, including favorable amendments to the homebrew…
Attention Kansas homebrewers! The Kansas legislature has passed, and Governor Sam Brownback has signed into law, Substitute for House Bill 2223. The new law went into effect April 24. This new law allows Kansas homebrewers to legally share homebrew at club…
Having the ability to precisely control fermentation temperatures can be the difference between a good tasting beer and a great one. In an ideal situation, a refrigerator or freezer is outfitted with a dual stage temperature controller that can either…
See additional ingredient information below. Step infusion mash starting at 95°F (35°C). Dough in for 15 minutes, raise to 122°F (50°C) for 15 minutes, then to 135°F (57.2°C) for 15 minutes. Saccharification rest at 148°F (64.4°C) for 120 minutes.…
The hydrometer is an instrument most homebrewers eventually add to their arsenal of beer making equipment, as it allows you to measure gravity, track fermentation and help determine when a beer is "finished." But, to the newbie, it can be…
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