Matt’s DIY Keg and Carboy Washer
Matt’s DIY Keg and Carboy Washer
When it comes to homebrewing, cleaning is half the work! Since Matt built this keg and carboy washer, he can spend less time cleaning, and more time brewing!
Meet the 2013 Homebrewer of the Year
Meet the 2013 Homebrewer of the Year
The 2013 Homebrewer of the Year earned the prestigious title amongst one of the largest pools of entries in the history of the National Homebrew Competition.
Edward’s Rockin’ Kegerator
Edward’s Rockin’ Kegerator
The sound of beer filling a glass is music to my ears, especially when it comes from a guitar amplifier! Check out Edward's flawless combination of music and homebrew, The Amperator!
Getting the Most From Your Hops
Getting the Most From Your Hops
Originally published in the July/August 2013 issue of Zymurgy magazine. Here's the condensed version of a story you've likely heard before. After the price of hops spiked in 2007 and 2008, scores, perhaps hundreds, of farmers and would-be farmers across the…
The Session IPA
The Session IPA
Originally published in the July/August 2013 issue of Zymurgy magazine. A few years back, a British colleague and I had a business-related trip to Solana Beach. With the work of the day concluded, we had some time to kill before…
German Pils
German Pils
Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes. Primary…
A Festbier For the Rest Of Us
A Festbier For the Rest Of Us
Single decoction mash: "Initial strike temperature 120° F (49° C) with 3 gallons water at 130° F (54° C). Raise temperature to 140° F (60° C) with 1.5 gallons water at 212° F (100° C). Pull 4 quarts…
Black Dog Lager
Black Dog Lager
Mash in at 129° F (54° C) for 5 minutes. Raise to 144° F (62° C) and hold for 50 minutes. Raise to 158° F (70° C) and hold for 30 minutes. Mash out at 165° F (74°…
Maibock
Wheat Heavy
Wheat Heavy
Mash in at 112° F (44° C) for a 30 minute acid rest. Raise to 130° F (54° C) for a 30 minute protein rest. Raise to 148° F (64° C) for 45 minutes. Raise to 158° F (70° C)…
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