Recent content by mlg5039

We stopped for a beer at NoDa in Charlotte after a long run.

I highly recommend visiting The Thirsty Monk, many great beers to drink there. I also recommend spending an afternoon doing this: Asheville brews Cruise They will trolley you around to a bunch of the local breweries. Try to get out to Pisgah Brewery, they're my favorite local brewery in the...

Yes!

Beer is in the fermenter. Meats are in the smoker. Beers have been drunk. Is it time to call it a day yet?

Its 60 degrees out in December, the world ends tomorrow right? Might as well drink up all the good beer, as well as make more in case the Mayans were wrong.

I'm getting the grinding out of the way first :cross: Safety first!!

So I have a day off, and me and my brother plan on doing some brewing and we have a ton of venison to process. We might as well drink up :tank: Brewing up a maibock, and making sausage, bologna, and jerky. Starting the day off with a balanced breakfast. Who else likes to drink...

I would not put a ryePA into a fresh whiskey barrel as the first brew to go in there. i would brew something bigger and bolder, because the barrel is going to add substantial oak and bourbon flavors that will most likely overpower the RyePA. Think RIS, strong Belgian golden ale, or a...

Swmbo is a total beer nerd, and loves helping brew the beer and drink the beer. She likes going to the LHBS; she likes going to breweries and bottle releases. I make most of the money and make sure she gets pretty much whatever she wants, so I've never heard so much as a peep about brewing $$...

Bwahahahahahaha

A little update 2 months later. I added 1.5lbs of dextrose over 2 additions. This WLP099 is a beast. Too much of a beast, much more of a beast than I was expecting. It fermented all the way down to 1.015. On the next round I'll mash a little higher. That's about 17% alcohol. It tasted...

This past weekend I had the pleasure of participating in the Tuna Run 200, a 204 mile relay from Raleigh, NC to Atlantic Beach, NC. I was part of 12 person Team "We Persevere for NC Beer," which was comprised of brewery employees, beer enthusiasts, and other members of the NC beer community...

After a week, the S-05 has eaten this beast down to about 1.044 and its still slowly fermenting. I have a gallon starter of wlp099 to decant and pitch tonight as well as the first of two 8 oz dextrose additions. I am starting to think this all may come together :mug: BTW, it smells terrific...

Lambics go through some pretty weird phases. Some of them I would describe the odor as fruity gross vomit, but it always passes and ends up delicious after a year or two :)

I brewed it today, what a long session. I mashed 148 degrees for 2 hours, then lautered and single batch sparged slowly to collect 8 gallons. After a 90 minute boil, 5.5 Gallon OG was 1.125. I will start some dextrose additions when it reaches 1.040 to get it nearer to 14% if possible...