Recent content by EdWort

Been a while, but I've kept busy with Covid projects. This is my outdoor kitchen/BBQ patio & bar. The only thing missing was draft beer. That little red arrow points to a a High West Whiskey tasting box which I converted into my secret tap. It took a 10 inch shank to go through the wall of...

Ausgezeichnet!

Man, I can't believe y'all broke 30K gallons of Apfelwein! Great work!

Howdy, It's been a long time since I've posted and this year I've decided to give hops another try in central Texas. This time, it was 4 Cascade rhizomes, but planted in a large deep water trough using the same setup for the twine for the hop bines to climb. So far so good. One has reached...

The weather has finally cooled off in Texas, so time to whip up a 10 gallon batch. It's been a long while.

Great interview and nice setup Yuri! Love the vent stack! When did you grow the stasch?

Yep. If you over pitch or ferment too low you get a dry Hefe with some clove.

Nice article! Kevin is a great guy and brewer. I'm proud to have met him and have enjoyed his beers. Prost!

I was first introduced to Apfelwein in Darmstadt, Germany at a friend's party. It's a local hard cider drink from the Frankfurt area, but is now famous throughout the world and I enjoyed it for 5 years back in the early 90's. I have been homebrewing since 1987, but did not bother during the 5...

You can say that again. My hefe today is using a bottled 3068 yeast from Oct. 2011. Cheese und Krackers!

I use a 40 watt vanity light bulb on an extension cord. Let the cooling controller handle the temps. Works like a champ during cold snaps and total costs including the extension cord were less than 10 bucks.

Finally have some time at home. Got 10 gallons of Hefe chillin to pitch temp and some filet's from a neighbor's side of beef that will be grilled tonight. It's good to be back grillin & brewin.

Nicely done! Give it some time to mature and let us know how it is then.

I'm in Texas too and room temperature (77 to 69) depending on time of year and time of day has worked best for me. I would never subject it to the wide ranges of temp in a garage.

I would age it at room temp in the house and I would age it off the yeast. 3 months is the max I leave it on the yeast at room temp, then bulk age in a keg. Cheers, EdWort