(San Francisco, CA) — 21st Amendment Brewery rings in the 2021 holiday season with their beloved winter spiced ale, Fireside Chat (7.9% ABV, 12 oz. cans in 6-Packs, Draft). Christmas comes a… [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read More
Here is a summary of the September meeting of your American Homebrewers Association Governing Committee (GC). Note that there was no August meeting. Ryan Farrell announced that the AHA is beginning a search for a new AHA director that will chosen in 2022. The new director will focus on membership development, external strategic partnerships, and less on staff … Read more
Isaac Washington stole my heart. I was only seven years old, but I was hooked the first time I saw his bartender character on “The Love Boat.” Never mind that little me had no prior conception of alcohol other than taking minuscule sips of my father’s Old Vienna Lager; Isaac’s wide grin and red tuxedo, … Read more
Mash at 154°F (68°C) for 60 minutes. Recirculate for 10 minutes before collecting first runnings. Sparge until desired kettle volume is reached. Boil for a total of 120 minutes, adding first hop addition with 60 minutes remaining in the boil. Chill to 66°F (19°C) before pitching yeast. Pitch equal amounts 1056 and 1968, ensuring the … Read more
Mash at 149°F (65°C) for 60 minutes and fly sparge for 20 minutes with 165°F (74°C) water using the same water profile as used for the mash. Boil 60 minutes. At flameout, whirlpool through counterflow chiller for 20 minutes. Chill to 64°F (18°C). Pitch yeast and ferment 4 days at 64°F (18°C). Raise temperature to … Read more
Mash at 155°F (68°C) for 60 minutes. Mash out at 167°F (76°C) for 10 minutes. Lauter and boil 60 minutes, adding hops as indicated. Chill, aerate, and pitch yeast at 63°F (17°C). After 10-14 days (or when fully attenuated), cold crash for 3 days at 35°F (2°C). Force carbonate to 2.4 vol. (4.8 g/L) CO2. … Read more
Mash at 151°F (66°C) with 18 qt. (17 L) of water. Batch sparge at 170°F (77°C). Collect approx 6.5 gal. (24.6 L) of pre-boil wort. Boil 60 minutes, adding hops as indicated. Add whirlpool hops immediately after boil and leave in contact with wort during chilling. Chill to 75°F (24°C) and pitch yeast. Ferment at … Read more
Prepare yeast with 2 packs in a 1.2 L simple starter fermented at 66°F (19°C) for 24 hours. Using a 1.25 qt./lb. mash thickness (2.6 L/kg), start with a protein rest at around 122–124°F (50–51°C) for 15 minutes. Slowly heat the mash with direct heat to 152°F (67°C) and then hold for 60 minutes. Mash … Read more
Mash at 155°F (68°C) for 60 minutes. Boil 45 minutes. Chill wort to 65°F (18°C), pitch yeast, and oxygenate with pure O2. Ferment at ferment 68°F (20°C). The post Big O! New England IPA appeared first on American Homebrewers Association. Read More
Flora, who says she wants to be “the pre-2004 Martha Stewart of home brewing,” maintains a “Learn to Home Brew” website that features her beer … IPA, or the Carbot Coconut Stout, and … Read More