• Carlsberg’s Lager cellars in the 1880’s
    As promised, we're taking a peak inside Carlsberg's Lager cellars.They went to great pains to make sure the cold air didn't escape from their cellars: "The entrance doors to the tun rooms and lager cellars are single doors, but between the outer air and the room door proper there is ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-27By Ron Pattinson
    4 hours ago
  • AHA Wort Rally at Surly Brewing, with Tasting Notes.
    Source: donosbornPublished on 2017-06-26By donosborn
    15 hours ago
  • Building an Electric Brewery with John Blichmann – BeerSmith Podcast #151
    John Blichmann, founder of Blichmann Engineering joins me this week to discuss setting up an indoor electric brewery at home. Subscribe on iTunes to Audio version or Video version or on Google Play Download the MP3 File – Right Click and Save As to download this mp3 file Topics ... read more
    Source: beersmith.comPublished on 2017-06-26By Brad Smith and Friends
    16 hours ago
  • NEIPA A Perfect Beer To Experiment With – New England IPA Recipe
    NEIPA or New England IPA, a tropical fruit laden, murky and silky smooth beer style has captured the hearts and minds of craft beer devotees for quite a while now. It is now gaining attention outside of this niche with coverage in the national press. NEIPA, however, is still very ... read more
    Source: http://homebrewanswers.comPublished on 2017-06-26By Neil
    18 hours ago
  • Traditional vs. Short & Shoddy Brewing Process | exBEERiment Results!
    Author: Matt Del Fiacco Every now and then, I’m blown away by the results of an xBmt, particularly certain non-significant ones that leave me instinctually searching for reasons as to why the results turned out the way they did. Based on reader comments, it’s clear I’m not alone, with one ... read more
    Source: brulosophy.comPublished on 2017-06-26By Matt Del Fiacco
    24 hours ago
  • Wet Hopped Beer: Showcasing Fresh Hops
    Fresh is best, they say, and beer is no exception. Fresh ingredients are important for flavor and quality, and hops are among the most celebrated. The hop harvest is like Christmas for brewers, though the harvest happens a bit earlier, sometime in late summer to early fall. But that doesn’t stop hop growers and ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-26By homebrewersassociation.org
    1 day ago
  • Steel Coulson beers 1953-1954
    There isn't a great deal of material from Steel Coulson in the Scottish Brewing Arhive. Most of what there is consists of financial stuff or photographs. And no brewing records, sadly.But there is an envelope with a few typed sheets that contain some information about their beers. And how much ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-26By Ron Pattinson
    1 day ago
  • Bicycle Camping: O’Neill Park & La Pata Extension
    Deep behind the "Orange Curtain", (and I mean really deep, deeper than Irvine), there exists a region that is of utmost niceness.  However one wishes to describe it, it is distinctly separated from the rest of the surrounding area by a canyon which is  passable only by one of four ... read more
    Source: greensandmachines.comPublished on 2017-06-26By Diecaster D.
    1 day ago
  • 5 Vegetables to grow during Extreme Summer Heat
    If you live in an area that regularly experiences high temperatures exceeding 95°F, you may have difficulty growing certain plants. Fortunately, there are many varieties of vegetables (including greens) that can withstand the heat. Here's a list of 5 of my favorite varieties for the summer.1) BasilBasil loves sunshine and hot ... read more
    Source: greensandmachines.comPublished on 2017-06-25By Vinny
    2 days ago
  • Fermentation at Carlsberg in the 1880’s (part two)
    We're going to take a look at how Carlsberg kept their fermenting worts cool back in 1881.They had a slightly unusual method of cooling:"In the Carlsberg breweries they do not use ice floats for keeping down the fermentation heat in the tuns, but instead, they direct a flow of cold ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-25By Ron Pattinson
    2 days ago
  • Let’s Brew 1914 Barclay Perkins X
    I hope you’ve been paying attention to all these X Ale recipes. Because they’re telling a tale. About how a beer changes over time.Despite only 15 years having elapsed since the last recipe, there have been considerable changes. Crystal malt has been dropped and amber malt added. I know for ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-24By Ron Pattinson
    3 days ago
  • Sensory Evaluation of Grains for Brewing – The New ASBC Method
    This week I take a look at the new ASBC method for doing sensory and flavor evaluation of malts for brewing beer. This new “hot steep” technique published last fall by the American Society of Brewing Chemists provides a standardized method to do a sensory (taste) analysis of malts and ... read more
    Source: beersmith.comPublished on 2017-06-23By Brad Smith and Friends
    4 days ago
  • Random Scottish shit
    I concentrate on brewing records in my frantic archive snapping sessions. But I like to sweeten my brewing porridge with some honey of randomness.Which is why I have photos of this J & J Morrison sales spreadsheet. By region.And pretty weird regions they are:Town, 1st Country, 2nd Country, South Country, ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-23By Ron Pattinson
    4 days ago
  • Firestone Walker Invitational Beer Fest ’17
    We’ve talked about it on The Brewing Network before, but it bares repeating: the Firestone Walker Invitational Beer Festival is amazing! The team at Firestone does a great job in not only securing some of the best beers from around the world, but the brewers are also at the fest ... read more
    Source: thebrewingnetwork.comPublished on 2017-06-23By Jason Petros
    4 days ago
  • 2017 NHC Recap, Or, My Friends Are More Awesome Than Yours
    A full recap of my trip to NHC 2017 in Minneapolis, complete with photos and nonsense ... read more
    Source: brewunited.comPublished on 2017-06-23
    4 days ago
  • The Sour Hour – Episode 61
    Part II of Jay and Moscow's exploration of the world of listener-submitted sour homebrews. The post The Sour Hour – Episode 61 appeared first on The Brewing Network. ... read more
    Source: thebrewingnetwork.comPublished on 2017-06-23By Scott Moskowitz
    4 days ago
  • Fermentation at Carlsberg in the 1880’s
    I was dead excited at getting a look at one of the notbooks in the William Younger archive. The one recording a visit by employees of the Edinburgh brewery to Carlsberg's breweries in Copenhagen.I already knew a little of the links between the two breweries. Carl Jacobsen, son of Carlsberg's ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-23By Ron Pattinson
    4 days ago
  • The IBU is a LIE! Kind of…..
    This article was originally published in the May/June 2017 issue of Zymurgy. Subscribe to the AHA - support homebrewing and the podcast! An IBU by any other name would taste just as bitter… or would it? That’s the question that we set out to discover recently with the help ... read more
    Source: experimentalbrew.comPublished on 2017-06-23By DennyAndDrew
    4 days ago
  • HBW 269 – Beer Drumming
    Source: CraigTubePublished on 2017-06-22By CraigTube
    5 days ago
  • Homebrew Con 2017 | A Detailed Look Into The Brülosophy Experience
    Author: Marshall Schott This article is unapologetically long, detailed, image heavy, and sprinkled with sentiment… I was hesitant to write about my experience at Homebrew Con in Minneapolis, MN this year, partially because I feel like others have already done a good job of summarizing what went down at the ... read more
    Source: brulosophy.comPublished on 2017-06-22By Marshall Schott
    5 days ago
  • Macbeth leaves Scotland
    I’ve an afternoon flight. I could get a couple of hours in town. But I really can’t be arsed. What would I do with my luggage, anyway?I spend the morning watching crap TV in my hotel room. Then check out at noon exactly. Before that just long enough to be ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-22By Ron Pattinson
    5 days ago
  • Contest Information
    Jun-August 2017  Win a Wyeast and Experimental Brewing Swag Bag! For Q3, Denny and Drew have chosen a bunch of yeast strains to take advantage of the summer heat to make some damn fine beer! Here are the Q3 strains (releasing to homebrew shop in July 2017!) 3739-PC FLANDERS ... read more
    Source: experimentalbrew.comPublished on 2017-06-21By drew
    6 days ago
  • Solstice Spice
    Mash grains in 2 gallons (7.6 liters) of water at 156°F (69°C) for 30 minutes. Sparge with 2 gallons (7.6 liters) of 180°F (82°C) water. For steeping grains: put grains in bag in the amount of cold water you normally use for brewing. Heat the water to 150 to 160°F ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-21By homebrewersassociation.org
    6 days ago
  • Gose two ways: Cilantro & Lime, and Oaked, Lemon zested, Southern Cross dry-hopped
    I've been homebrewing for over seven years now, and like most of those brewing for that amount of time, I pretty much brew beers that I know I'm going to like. By that, I don't mean that I know all of my beers are going to turn out well - ... read more
    Source: meekbrewingco.blogspot.comPublished on 2017-06-21By Shawn
    6 days ago
  • Let’s Brew Wednesday – 1899 Barclay Perkins X
    You’re probably thinking: why is he still publishing Mild recipes when it’s almost the end of June? Because I can.That’s the great thing about being your own man, without any editor or publisher to oblige. I can do what the hell I want, when I want to do it.be continuing ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-21By Ron Pattinson
    6 days ago
  • Episode 43 – The Long Con
    Another year, another Conn appearance at the best homebrew party on the planet - HomeBrewCon! Live from the Expo booth of our sponsor BrewCraftUSA, we sit down and visit with a number of folks and vendors you know and talk to them about where they see the homebrew world ... read more
    Source: experimentalbrew.comPublished on 2017-06-21By drew
    6 days ago
  • Bright Lights Swiss Chard
    Much like the other Swiss Chard I've grown, Bright Lights is a winner. It's especially fancy because it grows in many different colors, namely yellow and pink. Continue Reading » ... read more
    Source: greensandmachines.comPublished on 2017-06-21By Vinny
    6 days ago
  • Homebrew Con 2017 Minneapolis, various clips.
    Source: donosbornPublished on 2017-06-20By donosborn
    7 days ago
  • HomeBrew Con 2017 Recap
    This year was my fourth time attending HomeBrew Con, and third year straight starting with San Diego 2015. This is a long read and I tried to break it up into sections that talk about specific things, so if you’re interested in hearing about only specific parts of the weekend ... read more
    Source: beer.thegremlyn.comPublished on 2017-06-20By Gremlyn
    7 days ago
  • Abtract Artimus live “No Time” and “The Other Brothers” clips, June 2017.
    Source: donosbornPublished on 2017-06-20By donosborn
    7 days ago
  • Tuesday Beer Trivia: Making Sake
    Test yourself on making your own sake in this week’s Tuesday Beer Trivia. This traditional Japanese drink has made it into the hearts of lovers of Asian cuisine in modern times, but this fermented rice beverage also has a rich history. Learn a thing or two about making sake at home ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-20By homebrewersassociation.org
    7 days ago
  • Macbeth comes back to Edinburgh
    I have a bit of a lie in. I hung out the do not disturb sign last night. No chance of a chambermaid bumbling in on me in my underscuds.It’s almost noon when I pull myself away from the TV and head on to the tram stop. Did I mention ... read more
    Source: barclayperkins.blogspot.comPublished on 2017-06-20By Ron Pattinson
    1 week ago
  • Vello’s Gotlandsdricke
    Boil four boughs of juniper branches in 6.5 gal. (25 L) of water for one hour. After removing the spent branches, use the water for mashing and sparging. A step infusion mash is employed to mash the grains. Add 8 qt. (7.6 L) of 140° F (60° C) “juniper water” ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Kölsch
    Mash at 65° C (149° F) for one hour. Sparge, running 30 L (7.9 gal) of wort into kettle. Boil down to 25 L (6.6 gal). The post Kölsch appeared first on American Homebrewers Association. ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • The Cure from Cork
    Crush dark grains separately from pale malt (you will likely need to tighten the mill gap a bit for the smaller dark grains). In your brew pot, mash grains at 150° F (66° C) in 5.5 qt. (5.2 L) of brewing liquor for 45 minutes. Heat mash, stirring while you ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Copper Ale
    Heat 8.8 qt. (8.3 L) of brewing liquor to 163° F (73° C) and mash grains in your brew pot at 152° F (67° C) for 60 minutes. Stir the mash a couple times and heat briefly to maintain temperature. Heat mash, while stirring, to mash-out temperature of 168° F ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Oh Mama! American Pale Ale
    Mash crushed malt at 66° C (151° F) with 5.25 L (5.5 qt.) water for 90 minutes in an insulated pot (wrap in a towel if necessary to maintain temperature). Remove grain bag, drain, and squeeze to yield roughly 4.5 L (4.8 qt.) of concentrated wort. Top up with 1 ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Brew-in-a-Bag Cranberry Ale
    Mash crushed malts at 65° C (149° F) with 4 L (4.2 qt.) of water for 120 minutes in an insulated pot (wrap in a towel if necessary to maintain temperature). Remove grain bag, drain, and squeeze to yield roughly 3 L (3.2 qt.) of concentrated wort. Top up with ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Wee Heavy/Strong Scotch Ale
    Mash grains at 152° F (67° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Collect enough wort to account for evaporation from the long 120-minute boil. After an hour, add the 60-minute hops. At 15 minutes, add either 1 Whirlfloc ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • 80 Shilling Scottish Ale
    Mash grains at 154° F (68° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Collect enough wort to account for evaporation from the long 120-minute boil. After an hour of boiling, add the 60-minute hops. At 15 minutes, add either ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Spice Trade Brewing Sun Temple IPA
    Mash grains at 148° F (64° C) for one hour, lauter, and sparge. Boil 60 minutes, adding hops, yeast nutrient, Whirlfloc tablet, and dextrose as indicated above. After flameout, add whirlpool hops and stir wort for 30 minutes to create a whirlpool and precipitate out the trub. Chill wort as ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Pisswasser Lite
    Note: This batch is brewed as 5.5 US gallons (20.8 L) and then diluted to 11 US gallons (41.6 L). Mash in at 100° F (38° C) and hold 20 minutes for an acid rest. Raise mash temperature to 122° F (50° C) and hold for a 30-minute protein rest. Separate mash into ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Lawson’s Sip of Sunshine IPA Clone
    Mash grains at 152° F (67° C) for 60 minutes. Sparge at 168° F (76° C). Add dextrose 10 minutes before the end of the boil. Chill wort to 65° F (18° C) and ferment for 4 days, then allow temperature to rise to 68° F (20° C) and ferment to ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Sierra Nevada Celebration Ale (Version 2)
    Mash grains at 152° F (67° C) for 60 minutes. Sparge at 168° F (76° C). Chill wort to 65° F (18° C) and ferment for 4 days, then allow temperature to rise to 67° F (19° C) and ferment to completion. Dry hop for 3–5 days, then rack and package. ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Grodziskie
    Mash grains at 148–150° F (64–66° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Boil for 60 minutes, adding hops as indicated above. Chill wort to 60° F (16° C) as quickly as possible, run off into a fermenter, pitch ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Smoked Habanero IPA
    Mash grains at 152° F (67° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Boil for 60 minutes, adding hops as indicated above. Chill wort to 65° F (18° C) as quickly as possible, run off into a fermenter, pitch ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • A 12-Pack of My Favorite Beers from Homebrew Con 2017
    A review of some favorite beers from the American Homebrewers Association's Homebrew Con 2017 conference in Minneapolis - St. Paul ... read more
    Source: brewunited.comPublished on 2017-06-19
    1 week ago
  • July/August 2017 Zymurgy Magazine Links
    For your convenience, all links mentioned in the July/August 2017 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed digitally online or with your smart phone ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • Copa Cerveza Mexico 2016
    This article is the July/August 2017 Zymurgy magazine online extra. * * * Last November, I traveled to Mexico to serve as one of 22 judges in Copa Cerveza, the largest craft beer competition in the country. I was intrigued to see how Mexico’s craft beer market had changed since ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago
  • 2017 Zymurgy Best Beers By State
    Each year we ask Zymurgy readers to share a list of their 20 favorite beers that are commercially available in the United States. It’s always a mad dash to find out who makes the list and we’ve already tallied the votes for the 2017 Best Beers in America survey, including Top Ranked ... read more
    Source: homebrewersassociation.orgPublished on 2017-06-19By homebrewersassociation.org
    1 week ago

Homebrew Community Feed

Updates every 30 minutes.

Subscribe via RSS or follow the feed on Twitter @HomebrewFeed

Submit a Blog, Podcasts. or YouTube Channel

7 + 2 =

You might also enjoy the Beer Blog Feed

Shares
Share This

RSS_icon   social_twitter_button_blue
facebook_circle_color-512