Simple Steps for Homemade Hard Cider

Posted by Kris on 5/19/2017 to News
Ingredients and steps to make your own hard cider this summer...

Feeling Meadiocre?

Posted by Kris on 5/12/2017 to News
Mead is the oldest alcoholic drink known to man, with the first archaeological evidence dating back to 6500 to 7000 B.C. in Northern China. It was produced in ancient history throughout Europe, Africa, and Asia and has long been a by product of beekeeping, especially in areas where grapes could not be grown. 

Barrel aging beer...What you need to know.

Posted by Kris on 5/5/2017 to News
Barrel aging beer...What you need to know.
1. Stick to freshly emptied barrels.

Ideally, you want to fill your barrel with beer immediately after it has been emptied or it risks drying out the barrel. As wood dries, it shrinks, which means the staves will contract, and the barrel will probably leak when you fill it.

Did you know?...Hop Edition

Posted by Kris on 4/28/2017 to News
Did you know?...Hop Edition
Hops are flavorful flowers added to beer to produce unique flavors and balance the sweetness of malt with bitterness. They are part of a family called Cannabaceae, and are cousins to hemp and marijuana. 

The first documented hop cultivation was in 736 in the Hallertau region of Germany, and the first use in brewing was in 1079.

The Importance of Temperature in Fermentation

Posted by Kris on 4/7/2017 to News
Accurate temperature during fermentation is crucial for brewing reliable, good beer.  Yeast requires the right temperature to ensure healthy fermentation; Too warm, the yeast will get stressed out. Too cold, the yeast will be sluggish and not as active.  As a home brewer, it's crucial to know what temperature your specific yeast strain needs to do it's job efficiently. 

Heady Topper Clone Recipe

Posted by Kris on 3/15/2017 to News
Heady Topper Clone Recipe
Heady Topper Double IPA Clone Recipe

How to Make Kombucha

Posted by Kristin on 2/22/2017 to News
How to Make Kombucha
Kombucha is a probiotic, fermented, lightly effervescent tea produced using SCOBY or symbiotic colony of bacteria and yeast. 

It is easy to make at home and requires only a few ingredients. The main component of kombucha is the scoby, which can be raised from your favorite unpasteurized kombucha. 

Top 10 Holiday Gifts for Homebrewers

Posted by Kris on 11/30/2016 to News

1The Grainfather allows you to mash, sparge, boil and cool, all in the one fully electric, self contained system. It is an all-in-one All-Grain brewing system designed to declutter your brew cave and put everything you need in one compact package. No need to take your craft outside, with this fully electric system you are safe to brew indoors! The ultimate gift. 

2. Fast Ferment 

The FastFerment System is a 7 Gallon Conical one-stage fermenter, which allows brewers & winemakers to do primary & secondary fermentation in the same unit. FastFerment eliminates racking & transferring between buckets & carboys. This saves approximately 80% of the time & labor needed to make a batch of beer or wine compared to traditional methods. With less equipment, clean up is easy. Only $99.99

3. Coldbreak Copper Chiller

Coldbreak Brewing prides themselves on making a premium, compact immersion chiller made with 25 feet of 3/8" OD copper tubing. It is intended to chill up to five gallons of hot wort in under twenty minutes. $72.99

October Planting Schedule for Central Florida

Posted by Kristin on 10/5/2016 to News
According to the University of Florida Department of Agriculture these fruits & veggies are perfect candidates to plant this October in Central Florida. 

5 Things I’ve Learned from Weekly Brewing

Posted by Jeff on 12/3/2015 to News
As a long time Craft Beer enthusiast, I’m used to brewing up my own recipe whenever the mood strikes. I’ve never brewed on a schedule. However, because I’m teaching Avid’s basic brewing classes. I’ve crafted a new beer, and sometimes two, every week for the past few months.

All brewers know that perfecting your technique is something that happens over time and making liquid magic is far more art than science. But here are a few things I might not have uncovered on a less regimented and less public brewing schedule.

MicroBrew is Not Really New

Posted by Jeff on 7/15/2012 to News
The United States and in fact most of the industrialized world is built for mass market. If you drink a commercial beer, you can order that beer on one coast, travel to the other coast and have the exact same drinking experience. You can even hop a plane, travel across the pond and drink the identical concoction of commercially distributed beer. With the exception of some adjustments on the can and a variation in the price, the liquid inside is always consistent, always the same. You rarely have to worry about a surprise.

You can rest at ease…unless you’re like us and the lack of surprise, the endless predictability alone makes you restless.

Hydroponic Age

Posted by Jeff on 7/10/2012 to News
The terms “hydroponic” or “indoor growing” are often attached to an illegal gardener attempting to grow marijuana plants without detection, rigging ventilation and looking over their shoulder hoping their crop in an attic, closet, or basement is a success. This is, of course, an inaccurate portrayal of hydroponic growing. However, when most of our food supply (including grains and vegetables) comes from industrial production, the full value and benefits of personal hydroponic growing aren’t always obvious. We are used to buying foods without knowing the source and eating things with a barcode.