Fall means apples, and apples mean hard cider. But don’t skip using hops, spices, and your favorite yeast strains!
Two meadmakers share their tips and procedure to make a traditional mead.
What differences can be expected from dry hopping at fermentation temperature vs. in a refrigerated keg?
A longtime homebrewer (and pro brewer) recalls the serendipitous aroma of mashing grains that changed his life and career path.
Is it okay if an IPA is as hazy in appearance as a hefeweizen? Hordes of hop heads lining up for “New England-style” IPAs at breweries like The Alchemist seem to think so. Find out how to make these hazy ales.
Plus: 5 New England IPA clones.
Glass, plastic, stainless steel? Perhaps even an oak barrel? We explore the many options available to homebrewers when selecting a fermenter.
Mastering the nuances of lautering is an important step in becoming a great partial mash or all-grain homebrewer. Learn about the basics of separating the wort from the grains.
Hops are one of the most important ingredients in beer, but how do you know what variety works well with another? We explore some of the ways that you can combine hops in homebrew recipes.
Beers brewed with Brettanomyces are everywhere these days, and there are dozens of Brettanomyces isolates available from yeast labs. Explore how to ferment your next batch of homebrew with Brett.
The Replicator visits Lake Time Brewery to clone up their Park Bench Porter
Not only did Prohibition cause a lot of breweries to go under in the United States, but it also caused the consolidation of many beer styles. Porter is a style, however, that survived Prohibition as a regional style in the North east made in the lager tradition. Learn more about the history of pre-Prohibition Porter and how to make your own.
After cleaning all of your homebrewing equipment it is important you also sanitize. Learn the best practices of sanitation so you never get infected beer.
Making sour beers is often considered an “advanced” technique, but that doesn’t mean you can’t make it using malt extracts. In fact, some styles lend themselves very well to extract brewing.
Don’t have space for a fermentation fridge? Control fermentation temperature with heat and cooling wraps.