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Bookmark or Share- The Community for Homebrewers | Homebrewers AssociationThe November/December 2024 Zymurgy explores adaptive brewing, ancient beer traditions, smoked beer techniques, Bavarian beer hikes, and hop-free Dutch kuit beer, blending modern innovation with rich brewing history for homebrewers of all backgrounds and interests. Free Zymurgy Online Preview.
- How to Add Fruit to Beer - American Homebrewers AssociationFirst, mash or pulse-blend the fruit to release the juices and create more surface area for the beer to be in contact with the fruit. Now you have three options for pasteurization. First, is a low-heat pasteurization method that you can do in a double boiler or carefully directly on heat. Hold the mashed fruit at around 150-170°F for about 15 ...
- How to Make a Yeast Starter - American Homebrewers AssociationAdd about 1/4 teaspoon of yeast nutrient to the boil vessel. You can use slight less for starters under 1-2 L and slightly more for ones larger. Bring to a gentle boil for about 15 minutes. Keep the boil vessel covered to maintain as much of the volume as possible. After 15 minutes, allow the wort to cool.
- LME vs DME: Which Is Best For Your Brewing?DME is created the same way as LME except it goes through an additional dehydration step which reduces the water content down to about 2 percent. Because of the lower water content, DME tends to have a better shelf life without the darkening issues of light malt extract. Being in powder form also allows for much easier weighing compared to LME ...
- How to Make Beer - American Homebrewers AssociationIngredients. Dive into the four main ingredients that make up (almost) every beer: water, malt, hops, and yeast. Find out what qualities and characteristics each of these ingredients adds to the finished beer and how to manage and experiment with new ingredients to continue to refine your favorite recipes. Get The Scoop On Ingredients.
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