Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash grains at 148° F (64° C) for 45 minutes. Make a 10-day starter of B. lambicus. “Various dregs from homebrewed and commercial sour beers were added during fermentation. Peaches were purchased organic and fresh, skinned, pitted, cut…
Mash in at 149° F (65° C) and hold for 90 minutes. Primary fermentation for 30 days at 68° F (20° C). Forced CO2 to carbonate (2.3 vol.).
Mash at 150° F (66° C) for 90 minutes. Primary fermentation for 28 days at 48° F (9° C). Secondary fermentation for 7 days at 36° F (2° C). Add strawberry extract to taste at…
Mash at 152° F (67° C) for 90 minutes. Mash out at 168° F (76° C) for 15 minutes. Add hazelnut extract at bottling, about 6 drops per 12 ounces. Primary fermentation for 7 days at 65°…
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. “I batch-sparged with an efficiency of about 72%.” Primary fermentation for 14 days at 50° F (10°…
“Honey and juice fermented together. I then added another 8 oz (236 mL) key lime juice after full ferment.” Primary fermentation for 30 days at 66° F (19° C). Secondary fermentation for 90 days at 60°…
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