Kaltrauch Rauchbier (2023)
Mash at 115°F (46°C) for 15 min. and 154°F (68°C) for 60 min., targeting a mash pH of 5.58. Lauter, sparge, and boil 60 min., adding hops as indicated. Chill wort to 56°F (13°C) and ferment for 17 days. Allow the fermenter to naturally rise to room temperature for a 2-day diacetyl rest.
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Brazillionaire Semi-Sweet Mead
Mix honey and water, stir in nutrients. Pitch yeast. After primary fermentation at 68–72°F (20–22°C) completes, stabilize mead using 5 g potassium sorbate and 1/4 tsp. potassium metabisulfite. Back-sweeten to taste, fine, keg, and carbonate. This mead finished at 1.014 (3.5 Bx), too dry for a semi, so was back-sweetened to 1.024 (6 Bx) using more of the same honey.
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Nominate Today: 2024 Homebrew Shop of the Year Award
Local homebrew shops are essential pillars of the homebrewing community. Beyond their roles as suppliers of ingredients and equipment, homebrew shops are advocates for homebrewing and play a key role in innovation and expansion of the craft.
The American Homebrewers Association’s (AHA) Homebrew Shop of the Year award, sponsored by RahrBSG, celebrates these contributions, allowing AHA members to show their appreciation for the shop that supports and inspires their homebrewing.
Nominations are now open for the 2024 Homebrew Shop of the Year award, sponsored by RahrBSG. AHA members can submit a proposal for their favorite homebrew shop in the form below by August 23. … Read the rest “Nominate Today: 2024 Homebrew Shop of the Year Award ”
Booze, Booms & Busts: Episode #88 – Florida man and his AI girlfriend
How do you sit down when you have a gun stuffed down your pants?
Does the Fear Of Missing Out (FOMO) trump the pain of losing hard in crypto?
And will your AI girl/boyfriend steal your banking details?
Grab a beer and tune in as the boys answer these critical questions in the latest BBB!
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Aldi Scotland collaborates with “Fierce & Friends” for beer range
The six new beers have been brewed exclusively for Aldi Scotland at Fierce Beer, Aberdeen
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Norman French Cider
I got a blend of juice and this was the breakdown. Ask your local homebrew store to get juice or shop online. The French harvest is October to December, so juice is usually available in late fall. Varieties were Frequin Rouge, Muscadet de Dieppe, and Binet Rouge. If you can’t get these varieties, use low-tannin culinary apples, which you can balance with tannins later in the process. Juice kicks off with a natural fermentation. On day 3, add the cultured yeast. Fermentation is slow. Ferment cool at 60–64°F (16–18°C).
Rack several times for clarity, and then condition on French oak cubes (I leave the cubes in for one to two weeks).… Read the rest “Norman French Cider”
AHA Strategic Planning and Survey Invitation
Calling all homebrewers. We want to hear from you!
We’re thinking about the future*, and your insights on homebrewing are super valuable to us. We’ve put together a quick 2024 survey to learn about how you brew, what resources you love, and what you think we’re missing.
The details:
- Responses are anonymous
- It’ll only take about 10 minutes
- Membership is not a requirement of the survey
- The survey closes on the evening of July 19th
- As a gesture of our thanks, we’ll send a summary of the survey results to anyone who is interested.
The NA Way: The Rise of Non-Alcohol Beer
Raise your hand if you participated in Dry January or plan to do Sober October this year. Even those of us in or adjacent to the beer industry occasionally need a reset. We’re “tapped out,” as Mark LaFaro says in his article for Good Beer Hunting about the problem of overdrinking for those who work in alcohol.
Still, we’re thirsty and our wallets are open. That’s why savvy retailers know it’s good business to offer nonalcoholic options on menus; not doing so is a missed opportunity at every pint.
As if on cue, those with capital and know-how in the beverage market (and beyond) are taking advantage.… Read the rest “The NA Way: The Rise of Non-Alcohol Beer”