Recent content by WesBrew

During my travels in Michigan… I missed the exterior on the last one but it’s Copper Hop in St Clair Shores near Baffin Brewery. Witches Hat in South Lyon. Starr Craft in Richmond, Tombstone in New Baltimore. A stout for my dog at Witches Hat 😂

I've enjoyed my brew club over the last couple years. It kind of keeps me connected, even when I'm not feeling it. It's also been a nice opportunity to sample different styles and discuss recipe and process. A California Common came out of that and is now on my annual to-do list. Love it...

A long Sunday brew but got 11g in the fermenter @ .045. Targeting .009fg.

The heat has me down but with a spark of motivation and delivery of malts today, a crisp German Pils this weekend.

An Alt sounds good. I used WLP036 Dusseldorf a few years back and had a good deal of caramunich3 in it. Was on the malty end for the style but it was good and won a gold in category. I'm liking my beers on the drier side these days, I might try the W1007 and reduce the caramunich and give it a go.

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One pepperoni n shroom, one buffalo chicken n shroom. Pretty good, a bit thicker than I was thinking. Bumped temp from 500 up to 520 on the buffalo, got some nicer color.

looks like bait. 🤢

After a half hour rest, a couple of agonizing rounds of stretch n fold, pushing in with palm.

This is my first run so TBD. It has 2%salt, 2%oil, 12%starter. After 4hours at room temp, into the fridge for a cold ferment till dinner tomorrow. Unless it's a total disaster, bake at 500f on a baking steel.

I just kneaded some sourdough pizza dough. 450g flour @ 65%. hydration. Hopefully it's enough for two 12-13" Neapolitans. -Honey sounds interesting. Is that what Mellow Mushroom puts in their dough?

And Edmonton with more shots on goal

Game 3 ,let’s go !

Not pizza but first successful sourdough loaf. A few bits left to improve on but it’s a win. 2 month old starter is in good shape too. I might have to name it soon. 😁

Another crazy game, 3-3 Go Panthers!