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 153° F (67° C) for 60 minutes. Split batch with first runnings at 1.080 pre-boil. Primary fermentation for 27 days at 67° F (19° C) in glass. Secondary fermentation for 30 days at…
Mash grain at 152° F (67° C) for 60 minutes. Primary fermentation for 7 days at 68° F (20° C) in glass. Secondary fermentation for 21 days at 67° F (19°C) in glass. Forced CO2…
Mash grain at 154° F (67° C) for 90 minutes. Primary fermentation for 9 days at 68° F (20° C) in glass.
Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 14 days at 68° F (20° C) in glass. Forced CO2 to carbonate (2.5 vol).
Mash grains at 154° F (68° C) for 90 minutes. Primary fermentation for 7 days at 68° F (20° C) in glass. Secondary fermentation for 3 days at 65° F (18°C) in glass.
Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 12 days at 64° F (18° C) in glass. Secondary fermentation for 7 days at 64° F (18° C) in glass.
Use a double decoction mash schedule with rests at 122° F (50° C), 142° F (61° C) and 158° C (70° C). Raise to 168° F (76° C) for mash out. Primary fermentation for 10 days at…
Mash at 148° F (64° C) for 60-90 minutes (until conversion is complete). Mash out at 168° F (76°C) for 15 minutes. After boil, chill to 65 F, and hit it with about 30 seconds of oxygen. Hold…
Single decoction mash. No boil. Ferment at 86 F (30 C) for three days in primary. Bottle direct with 294 g sucrose and 15 g Prise de Mousse yeast. No lactic acid added. The longer in the bottle,…
Conduct a protein rest at 122° F (50° C) for 30 minutes, then raise temperature to 147° F (64° C) and hold for 90 minutes. Mash out at 160° F (71° C) for 15 minutes. Primary fermentation…
Share Post