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I brewed this recipe for my wedding on 4/30/22 using WLP090 San Diego Super Yeast. I adjusted the boil additions due to the different AA for my Simcoe and Amarillo to nail the same calculated IBUs. I followed the original recipe and toasted 2# of pale 2-row.. came out to 5% ABV. After reading...

I run them through the dishwasher with no soap on a short cycle with heat dry. The hot steam is plenty hot enough to sanitize them. Then you can put your bottling bucket right over the open dishwasher to not make a mess.

Looks like theres a bunch of fugitives in here..

For kegging, I burst carbonate my kegs at 30psi for 24-30 hours. Then, purge the keg of the high pressure and reset to 10psi for serving. I use 8' beer line for the tap. Note that I do this around 42F in my keezer and it is my understanding that CO2 absorbtion is inversely proportionate to the...

Hazy IPA brewed 1/17.. cleaned out the freezer using Columbus, Cascade, Sabro, Comet, Cashmere, Galaxy, Nelson, Chinook and Centennial.. 0.5-2oz each

When I hear someone pronounce it the wrong way, I assume they don't make good beer

It came out great! I followed the original recipe but used a 2:1 Cashmere:Galaxy for hop additions and I pitched it onto a Lutra Kveik yeast cake from a cream ale that I kegged the same day. I swear it was ready in 3 days, but I let it go for 6 days to be safe. Burst carbonated at 40 psi for 24...

After transferring to secondary, I didn't taste it. It tasted so hot with alcohol after the primary, I was discouraged at the time. I put it on the spices and I honestly almost forgot about it. It ended up being 4 months in the secondary. I think if it went longer, the spices may become too...

I bottled this batch from the secondary today. It is amazing. Its like drinking pumpkin pie. I can't wait to share this with friends and family at Thanksgiving!

and a homebrew

cheeseburger in paradise

like your mom

that this brew

This beer turned out great. Its almost 2 months since brew day and there is a slight astringency from the variety of roasted grains, but it should go away. I aged half of the batch with a Buffalo Trace and tihitian vanilla bean tincture for 4 weeks and then I dropped in 2oz per gallon of coarse...

I brewed this on 3/20/21 and fermented it with WLP540 Abbey IV Ale. Today I transferred half of it to a keg with 1oz priming sugar to age for a couple months. The other half was transferred to a secondary to age on a tincture that I made for 3 weeks with 4oz Buffalo Trace and 4 very nice...

Sorry here it is.. hard to see the amber color in the pic, but its there

Make America Amber Again from the Brulosophy website. The only changes I made was decreasing the C60 to 8oz and I used 4oz acidulated malt instead of carapils

I made this 8 weeks ago and today I transferred to secondary to age with 1 tihitian vanilla bean, 2 cinnamon sticks, 5g fresh sliced ginger root, 1g fresh ground nutmeg per gallon. I forgot to record the OG but it came down to 1.003ish. Tasted hot but should be good for fall!

HB Sabro Pale Ale