Recent content by pezcraig

I was at Grizzly Peak Brewing Company last night in Ann Arbor, MI and I found myself enjoying the Junicade Red (sp?). It was so damn good. I asked the server and was told Cascade and Juniper hops. Juniper hops? Are you sure? Juniper Hops affirmed! I was dubious. I asked again, Juniper berries...

Is a Belgian Tripel too ambitious for a second brew? No A Belgian Tripel is best brewed when temps reach 80-85º (think summer brewing)

This is a group consensus (7 to 10 people that agreed-believe it or not)... The problem is the show was called Brewmasters. Where were all the other players? This show was an hour long commercial for Dogfish. If it would have been 22 mins that would have rocked, but 1 hour too long. side...

1. Needs heavy aeration. a. Aerate very heavily, 4 times as much as with a normal gravity beer. Less oxygen dissolves into solution at high gravity. Aerate intermittently during first 5 days of fermentation (30sec-1min). 2. Needs nutrients 3. To obtain higher ABVs (16% +) a. Pitch 3-4 times...

This was along the lines of what I was thinking. Very minimal, but its yeast and they are living creatures. Yeast goes dormant. I have an example to back this up. I had Sam Adams Summer Ale from a camping trip that got put into an extra fridge by my wife (before I was brewing) and about a year...

What happens is that you develop your own house blend of yeast. To quote Martha, thats a good thing. From what I have read, you can take a batch and split it into 4 units. Each unit can be used 4 times and split again. I have talked to some professional brewers and I am told that under the...

When performing a sparge, you are rinsing the grains and putting a halt to conversion.

The Magic meatball says dump it! (its Miller)

1. I've never tried to re-use yeast before. >It works great, even faster than you would think. 2. How do you do it? >If you have a batch ready to go, you can pitch on top of yeast cake or you can leave a little beer in the carboy or add some water to it. Swirl it around to mix it up. Transfer...

Thanks. I thought so, but I wanted to be sure.

I understand that high volume of alcohol requires more extensive aging to make the beer taste smooth, mellow and balanced? Does barleywine alcohol increase as it ages? And before anyone asks, No I don't have any problems with mine, as a matter of fact its on the high side pushing 15% ABV...

How did this turn out. Please let us know. Thanks Tasting notes?