First, source a fresh or full rye whiskey barrel. I was able to get a 15-gallon (57-liter) barrel from a local distiller and arrived just as they were emptying it. This batch is based on half of what was needed to fill the barrel, so I brewed it twice. Mash at 156°F (69°C) for a … Read more
Turbid mash with rests at 113°F (45°C) for 10 minutes, 136°F (58°C) for 5 minutes, 149°F (65°C) for 35 minutes, 162°F (72°C) for 20 minutes, and 170°F (77°C) for 10 minutes. Use hot water infusions to reach the first two rests; use turbid mash decoctions to achieve the remaining temperature changes. Boil 180 minutes. The … Read more
The National Homebrew Competition awards the world’s best homebrewers who enter into 40 various beer, mead, and cider styles. Below are the gold medal-winning homebrew recipes from the National Homebrew Competition in 2021. These recipes reigned supreme among nearly 5,000 entries. You won’t find a higher caliber collection of mead, cider, and beer recipes! For … Read more
Mash at 152°F (67°C) for 60 minutes and then heat to 168°F (76°C) and hold 10 minutes. Boil 60 minutes. After flameout, whirlpool 5 minutes. Chill to 70°F (21°C) or cooler and pitch yeast. Ferment at 67°F (19°C) for 3 days, allow one day of free rise, and then 3 additional days at 72°F (22°C). … Read more
Prepare a yeast nutrient mixture by boiling 4 cups (950 mL) water and dissolving in 1 tsp. of yeast nutrient. Stir honeys and about 2 gallons (7.6 L) water, together to reach the 3-gallon (11.4 L) mark on your fermenter. Add 1 cup (237 mL) of the yeast nutrient mixture. Check pH and adjust to … Read more
Freeze and then thaw cherries (measure Brix readings for each type) and place fruit into fermenter. Add Lallzme EX-V and Opti-Red according to instructions on packages. Wait 24 hours, add FT Rouge Berry tannins, and then add and blend honey on top of fruit. Make sure to take a Brix reading of your honey so … Read more
Tucker Brewing Lowlands Schwarzbier is coming to the Georgia brewery’s lineup in October. Schwarzbier – a black lager, is a German-born beer style that dates back as early as the 14th century. Tucker Brewing’s take on the style will be available in 12-ounce cans and draft in October 2021. Style: SchwarzbierAvailability: 12oz Cans, Draft. Seasonal … Read more
This mead was inspired by a BOS winner at the 2017 Mazer Cup made by my good friend Tom Repas. Prepare yeast according to the guidelines at meadmaderight.com. After primary fermentation is complete; stabilize with potassium metabisulfite and potassium sorbate and rack onto 10 lb. (4.5 kg) pineapple chunks and 5 lb. (2.3 kg) mango … Read more
Day 1 Make a 1.120 (28°Bx) honey starter using Uvaferm 43 yeast rehydrated with Go-Ferm. Day 2 In a honey mixing vessel (something large enough to hold the entire volume of must, but not your fermenter), prepare your honey must with dark wildflower honey and buckwheat honey to 1.209 (45.8°Bx). You’ll likely need to use … Read more
Zero waste. Locally sourced. Organic. Seasonal. Independent. In recent years, it has become commonplace for food and drink businesses to prioritize sustainability, and to highlight all the ways in which they are working to shrink their carbon footprints. Plant-based options are multiplying, closed-loop systems are gaining popularity, and ethical farming practices are becoming a normal … Read more