This is a really fun and easy kettle sour recipe. We have made it with different fruits (and some vegetables) but like the raspberry the best. When not brewing for NHC, we will generally split this 8-gallon recipe into two batches and add different fruits to each. We brew on a Spike Solo, so this … Read more
Mash at 146°F (63°C) for 60 min. Boil for 60 min., adding hops according to recipe. Cool wort to 60°F (16°C). Aerate wort and pitch yeast starter. Allow to free rise to 65°F (18°C), and maintain temperature for 7 days. Raise temperature to 68°F (20°C) for another 7 days. Cold crash and transfer to keg. … Read more
Start with a good-quality, well-balanced, unpasteurized apple juice. Mine was from a local orchard and pressed from modern apples such as Gala, Wealthy, Honeycrisp, McIntosh, Johnathon, and Cortlands. In a large pot I slowly heated the juice to a gentle boil. I boiled for several hours, reducing the juice to around 1.5 gal. (5.68 L). … Read more
Start with RO water and add salt additions to mash water. Perform a single-infusion mash for 60 min. with 1.3 qt./lb. at 154°F (68°C). Vorlauf until wort is free of grain. Add salts to sparge water (with the exception of baking soda or pickling lime). Add acid to bring the sparge water to 5.6 pH … Read more
Mash at 122°F (50°C) for 30 min, 152°F (67°C) for 75 min, 168°F (76°C) for 10 min. Sparge with 180°F (82°C) water. Boil for 90 min. Hops used in boil included homegrown Centennial hops aged at room temperature for 4 years, and other low-alpha hop pellets set out at room temperature for a few years. … Read more
Mash 10 min. at 128°F (53°C), 60 min. at 148°F (64°C), 10 min. at 158°F (70°C), and 10 min. at 168°F (76°C). Pitch yeast at 45°F (7°C), ferment in primary for 3.5 weeks, then age in a mezcal barrel to taste. The post Goats in a Tree in a Mezcal Barrel appeared first on American … Read more
Three days in advance, I made a yeast starter with one packet of yeast and one can of Propper Starter, diluted with one can of water. The starter propagated at room temperature. Fermentation was warmer than normal: I ran the yeast starter at about 68°F (20°C), then chilled the wort to 78°F (26°C) before adding … Read more
(SAN DIEGO, CA) – Karl Strauss Brewing Company, San Diego’s longest continuously operating post-Prohibition brewing company, today proudly unveils the grand finale of its much-anticipated 2023 Collaboration Series. In a creative partnership that celebrates […] The post Karl Strauss Brewing Finishes 2023 Collab Series with Harland Beer appeared first on The Full Pint – Craft Beer News. Read More
(Elk Rapids, MI) – How much awesome can you pack into three months? If you’re Short’s Brewing, the answer is a whole heckin’ lot. The brewers year end releases have been […] The post Short’s Brewing Shares Remaining 2023 Release Calendar appeared first on The Full Pint – Craft Beer News. Read More
<!– SC_OFF –><div class=”md”><p>Hi,</p> <p>I come from France, and we obviously have much less good beer brands than Germany, but I feel like we have much more choice in supermarkets than here (Freiburg, BW).</p> <p>Especially in terms of imports (ex: Belgium), craft (small breweries), and IPAs (Brewdog, Lagunitas,…)</p> <p>When I go in shops all I … Read more