Search results

Brewed a golden ale today (with American hops) and tomorrow will be an Irish Red :mug:

HB cream ale while cleaning kegs

Another round of HB pale ale

My latest Munich Dunkel

Went to a Sounders game back before the Timbers existed and had a great time. I ended up behind a full soccer team of 2nd graders, but it didn't stop me from double fisting those 22 oz craft beers lol

Ratcheting wrench for posts, floating dip tube for fermenting in a keg for the first time, and a hop spider for the whole cone hops in my freezer

HB pale ale using the azacca hops the AHA sent out last month

Kveik rhymes with bike For any new brewers, be sure you understand the flavor of the yeast you will be using. Kveik does not taste like the beers you are used to buying in stores. It's a farmhouse strain, meaning it can get a little funky and tart. Some strains moreso than others. Some people...

~162F, assuming your grain is around room temp

Thanks :) I managed to get the posts off and sanitized without losing parts and back on without a leak, so I'm pretty pleased! I even remembered to put lubrifilm on the gaskets!

Trying out the azacca hops from the AHA. Yesterday I brewed a pale ale that will get dry hopped next week, and today I brewed an American wheat. I got poor conversion on the wheat ale for some reason, I have some theories tho. I also kegged a beer for the first time. I transferred a Munich...

I did finally get mine about a week ago. How about you?

Got the pale brewed today, the wheat is on deck for tomorrow

My new children arrived today 😄 :mug:

What do yall do to make your sauce shelf stable? Pasteurize, fill bottles hot, then flip upside down? Put ferment in fridge before processing to kill the lacto? Nothing and trust the pH?

Bottled a Brown IPA

Brewdays on Thursday and Friday this week: an american pale and american wheat. Can't wait! I've got my first ever kegs and kegging kit incoming this Thursday so I can't wait to sink my teeth into that project :)

So my ferment was going well, cloudy and pumping out CO2. Now after about a week, the liquid is clearing up and it seems like most of the bacteria has precipitated out to the bottom. Is it time to blend and make hot sauce? The recipe in the book I'm using recommends fermenting for up to 4 weeks...

Got my azacca hops from AHA:)

I really like Mastering Homebrew by Randy Mosher. But my 1st and favorite book is How to Brew