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Dunkelnacht Doppelbock along with the cigar I didn't get to smoke at sea for reasons. Both were consumed and enjoyed thoroughly.

Oh man, this showed up in tonight's roll of YouTube musics...

Little pours again... But the märzen along side the dunkel doppelbock is worthy of it's own post

Spoons!

I'm not brewing... but my local home brew store is brewing up several batches... and my local homebrew store hosts my local homebrew club's barrel-aging program... and I'm the club's "barrel king"... So I'll be there talking up the club, talking up the barrel program, and slinging samples of...

Ok, it's not a pint... It's just a little glass... But I poured a pint right after the sample 😛 Märzen, brewed April 4th... This is a little over three weeks from brew day.

Time for re-boot

country cookin'

The way I understand the process of yeast cleaning up diacetyl... The Diacetyl precursor, alpha-acetolactate (AAL), is produced as a byproduct of active fermentation. It oxidizes to diacetyl, at which point the yeast will convert it into diols, which have a much higher taste threshold. This...

I find myself in the drunken ramblings section fairly often when work goes haywire... so here's this:

Saturday is going to be a Dunkel Dopplebock. I screwed it up last time learning how to use my Spike Solo... I've got it sorted out now.

worked as expected

11 gallons of no-chill märzen... 1936 + 11 = 1947

"Blue Can" American Light Lager. Just went into the keg Sunday, so clarity and carbonation are both lacking... But it's a damn tasty yeast starter anyways. Can't wait for the märzen that went in after it.

Nah man, nothing like a nice, brisk, 6am brew day with a big ol' cup of hot coffee! I'd say no brew(s) before the boil though!

As several others have mentioned already, my best advice for someone looking to improve their beer is to invest in temperature controlled fermentation. Why? Well, you don't actually make beer. You make the sugar-water that we call wort. The yeast turn that wort into beer. You want your...

Based on that, I suspect that you'd also say that checking on my smoker every couple hours or so while cooking up a brisket is a recipe for a catastrophic fire. Nah, I disagree. I took the time to figure out what my production rate is on my RO system and check on it several times throughout...

Ghoultown - Night of the Living Dead

For a first attempt at the style, and even for a mature recipe, I can't be happier with this English Brown Ale. This is a hard (vertical) pour at 10 psi and 38°F (2.4 vol).

Day before. I get 4-6 gph out of my RO unit. Usually brew on Saturdays, so get home from work on Friday, set up system, start filling water, check on it every couple of hours while I do chores, cook dinner, etc.