Search results

I saw this and thought it was pretty sweet so I'm passing it along. It's about the Jolly Pumpkin Brewery in Michigan who ferment all their beers in oak casks with wild yeast. Click on "Listen to the Story". The article is not so interesting...

Last night at brew club there was a huge stash of herbs and spices from one of the local breweries, New Belgium, that were too old for them to use but plenty fresh for us. Here’s what I was able to grab: Lemon Grass, Lemon Verbena, Lemon Peel, Schizandra Berry, Jasmine Flower and Wormwood. I...

***EDIT - Mosher makes the idea seem simple but his calculation is somewhat confusing and it's likely I did it wrong since I don't completely understand it. Thus, I think I probably botched my introduction here making it hard for anyone to help. But I still think priming with liqueur is an...

I will typically use an American Ale yeast because of the clear flavor it provides but I was thinking that I would brew my next batch with something like a Belgium yeast to get some of their yeasty characteristics in the flavor of my beer. I’m thinking that if I add them both to the primary then...

The last couple batches I brewed that were lightly hopped have had a noticeable banana flavor to them. I figure this is an ester caused by the yeast and the only information I can find about it suggests the production of these esters is likely related to high temperature during fermentation. I...

My carboy has been sitting in the basement in the mid to low 70's. Yesterday I took a reading and it was only at 1.014, so I took it upstairs into my kitchen where it would be a little warmer and swirled her around to stir and wake up the yeast. I was happy to see that there were some signs of...

I just built a pretty sweet mini-mash tun with a 2 gallon water cooler and I'm looking to fill it up pretty good, but I'm worried about a "stuck sparge." It seems pretty deep for the 7+ pounds I'm looking to throw in it. I've read about a vacuum break but I'm having a hard time picturing what it...

I have 4 oz. of whole hop Goldings at 5% a.a. and 2 oz. of Spalt at 2% a.a. I was ready to throw them all in evenly in three different intervals but after calculating the IBU's I'm getting a pretty high number (79 IBU). My idea behind the amount and kind of hops comes from Randy Mosher's Radical...

So I'm looking for a nice and balanced Amber Ale. I've just begun home brewing and I want to play with the blend of hops and malts along with alcohol content. So what I'm thinking of is a variation of my first brew recipe, a simple amber extract and Willamette hops. I want to add 1 lb. of...

I just bottled my first batch of brew yesterday and everything seemed to be going great until it came time to syphon it into my bottling bucket. What happened is I had never done a syphon before and had no idea what I was doing. I tried filling the hose with water, dropping one end in the beer...