As I mentioned recently, I’ve been making a conscious effort to branch out and brew some less traditional beers lately. This pair of porters is a good example. The base recipe is the same for both, but one has a substantial portion (30%) of the grist replaced with Briess Cherrywood Smoked Malt, and the other [...]
This is something I’ve been meaning to do for a long time, but kept finding excuses to put off. It uses the simplified cubic polynomial derived in Refractometer FG Results. Please visit that post for more information. You can also download a spreadsheet to track OG, FG, and more for multiple batches.
Original RI (°Bx): [...]
Now that the holiday season is in full swing, I’m finally getting around to posting some tasting notes for the Fall Classic.
The visual appearance is really great. Deep amber with brilliant clarity, despite all the pumpkin in the mash, and an off-white head with excellent retention and lacing. The aroma is predominately of the [...]
Balancing a draft system is one of those things that should be easy, but inevitably ends up requiring some trial and error. The basic principle seems sound: beverage tubing supplies some characteristic resistance per unit length (2-3 psi/ft for 3/16″ ID tubing), and all one needs to do is divide that into the desired serving [...]
A pound of sugar per five gallons of beer will add nine points to the original gravity and reduce the final gravity by two points.
We’ve all heard it. I’m ashamed to say that I’ve even parroted it myself in the past. But it’s only half true.
The OG contribution of simple sugars is certainly [...]
Frequent visitors will probably have noticed that I tend to be a bit of a traditionalist when it comes to beer recipes. After all, brewers are discovering new things to do with malts, hops, water, and yeast all the time. That approach does get a bit dull after a while though – especially when one [...]
Last time I toyed with the idea of “reverse mashing”, I found that an unheated kitchen isn’t a great place to do mashing experiments in the winter. Fortunately, I have a new toy available in the form of an oven with a “Warm” (170°F – 77°C) setting, and so I was able to perform [...]
Oh yeah, good stuff. Especially in cans. Labels were ordered today!
The last time I published the results of some dry yeast viability testing, I made the assumption that the reduction in viability that resulted from rehydrating the yeast in wort rather than water would have flavor impacts similar to under-pitching a liquid yeast culture. Shortly thereafter, James Spencer of Basic Brewing and Chris Colby [...]
At 335 pounds, Tuesday’s grain bill (for our next seasonal, a Smoked Vienna Lager) was the smallest I’ve done yet. It’s remarkable how much more smoothly the brew day goes when you only have two-thirds the usual amount of grist to deal with…
Until the backflow valve on a sump pump broke and I spent [...]