Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes. Add 5 quarts (4.75…
Controlling fermentation temperatures is crucial in producing clean-tasting beer. Lee and Taylor were looking for an alternative to the usual fridge-based fermentation chambers and ended up designing an internal chiller for their conicals. Check it out!
Mash at 148-152°F (64-67°C) for 90 minutes. Boil wort 90 minutes, adding hops as noted. Tom pitched yeast at 77°F (25°C). Ferment at 61°F (16°C) in primary one week, lager in secondary for six weeks at 35°F (1.7°C). Bottle…
Rob has embarked on a mission to control every variable involved in brewing. On this leg of the journey, he built a grain mill in order to bring a greater level of consistency to his brewing and to increase his ability to re-brew recipes accurately.
The Garden State Craft Brewers Guild has requested that beer enthusiasts take action to support legislation beneficial to the state's small and independent brewers and craft beer consumers.
The Garden State Craft Brewers Guild is once again requesting that beer enthusiasts take action to support identical legislation in the New Jersey Senate in the effort to ensure the provisions in these bills have the best chance of becoming law before the
New York small brewers need your immediate help to pass Senate Bill 7344 and Assembly Bill 10181 to create a Beer Production Tax Credit.
Step mash: mash in at 113°F (45°C), hold for half hour, raise to 145°F (63°C), hold for half hour, raise to 156°F (69°C), hold for 45 minutes. Mash out at 170°F (78°C) and sparge until 6.5 gallons…
On Thursday, June 7, New Jersey's Assembly Law and Public Safety Committee will meet to vote on A-1277, which will give all craft brewers in the state more flexibility in how, when and where they sell and promote their beer.
These directions are presented by Dornbusch as general/standard Alt directions. Dough-in at 122°F (50°C) for a 30 minute protein rest. Increase the mash temperature by adding hot water and/or direct heat to 148°F (64°C) for a 15 minute beta…
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