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So as my system has been getting more and more dialed in, I want to build a permanent, wooden brew stand under the outside eave of my garage. There's plenty here for inspiration on that front, but I'm having difficulty finding examples of something I want to include in my stand: running filtered...

This is one of those recipes that changes every time I make it, but I've been making versions for several years. Different beer/cider changes the flavors in interesting way and on days like today, I get Vidalia onions, which I really like to use when they're available. If I have leftover pulled...

So, a couple of months ago, I bought a freezer and put a 2 stage Ranco on it to use as a fermentation chamber with the temp probe just in the air. I fermented a couple of batches in it, using just the Ranco. The last batch that went through it is a biere de garde, which I want to store for...

This recipe started when I watched . The idea of dark, carmelized honey made me wonder what it would be like in a cider. So, I made a batch using this recipe. I specifically used nothing other than water, apple juice and honey so I could enter it in competition. I may make variations that...

So, in doing some digging for historic beers, I ran across this little section in a book: http://yfrog.com/h63bvp Given my love of beers from the British Isles, especially all things Scottish and Irish, I was intrigued by the idea. I've been working on an all oat recipe that I plan to...

Yesterday I made a "bochet" cyser. I'm waiting to see how turns out before posting it in the recipes section, but thought I'd share the details here now. The basic recipe was 4 gallons of "bottom shelf" apple juice from Costco and 5 pounds of caramelized/"burnt" clover honey, fermenting with...

In order to get a better understanding of what exact flavors several yeasts produce, I was thinking of splitting a batch into 5 x 1 gallon jugs for fermentation, each with a different yeast. Depending on the results, I am thinking about running this experiment several times to get a feel for a...

Recently, at a cider tasting event at an orchard, I brought a wide variety of ciders, some not very good and a few that people really liked. Someone pointed out, however, that one of mine was something that people kept going back to over and over again after we'd tried everything: my...

I've been doing a fair bit of digging on Ancestry.com into my heritage lately. That digging has made clear what I already was pretty sure of, that I'm 100% Dutch back at least 1000 years (even though sometimes that same land wasn't called the same thing). I'm looking to integrate that...

Like lots of folks, my dogs are a central part of our life here, and they ended up inspiring the name I gave my "brewing company": Fat Basset Brewing Company. I just got my logo back from BrewBrand Creative and couldn't be happier. He did the dogs as stylized line art and we can tell which...

Put together a batch tonight of something I'm calling Black Strap Cider. * 4 gallons apple juice * 12 oz of "full flavor" molasses * 8 oz of lactose * 0.7 oz black tea (Assam) * 2 oz vanilla extract * Wyeast Irish Ale yeast * 1 gallon water * a couple of teaspoons of pectin enzyme...

I've brewed a few batches of cider from grocery store juice and would like to do some batches from fresh pressed cider this fall. We have an orchard we usually visit to buy apples for eating/pie, etc. and I am wondering which apples that they offer should I be considering for cider and malted...

I've recently started brewing my own cider and graff and am enjoying that and would like to branch out into soda as well. I made a batch of ginger ale tonight according to the pretty basic recipe into a growler and, if that goes well, will probably make more. However, what I'm really after ties...