Submit Your Homebrew Gadgets to Zymurgy Magazine
Modern homebrewers may have access to top-notch equipment, but the do-it-yourself spirit remains alive and well in homebrewing culture. Many homebrewers are masters at finding creative, DIY solutions to life’s beermaking problems.
Each year, Zymurgy magazine’s annual gadgets feature pays homage to these innovations, showcasing submissions from readers. From sparge arm diffusers, to kettle rinsers, to water-chilled fermenters, homebrewers are getting crafty and drumming up new ways to streamline their homebrewing processes.
Do you have a DIY project you’re proud of? A favorite piece of equipment you reach for every brew day?… Read the rest “Submit Your Homebrew Gadgets to Zymurgy Magazine ”
New This Year: Vote for Your Favorite AHA Member Deal
Member Deals are among the American Homebrewers Association’s (AHA) most popular member benefits. From beer and food to homebrewing equipment and ingredients, AHA members get discounts at more than 1,700 locations nationwide. This year, AHA members can show appreciation for their favorite deals with the new Member Deal of the Year award.
Member Deals are more than discounts. They’re a way to remain connected to the homebrewing community across the country. From brewpubs and taprooms to supply shops, beer educators, and more, AHA members can feel good about supporting local businesses that give back to homebrewers. … Read the rest “New This Year: Vote for Your Favorite AHA Member Deal”
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.
The post Kaltrauch Rauchbier (2023) appeared first on American Homebrewers Association.
American Homebrewers Association… Read the rest “Kaltrauch Rauchbier (2023)”
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.
The post Brazillionaire Semi-Sweet Mead appeared first on American Homebrewers Association.
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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
The Drinks Report Custom News Feed… Read the rest “Aldi Scotland collaborates with “Fierce & Friends” for beer range”
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”