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And the punning has reached a new low… This will be a quick update, but at least it’s more than just a recipe post. (See below for the recipe.) Jamming a digital camera against the eyepiece is surprisingly effective provided you have steady hands. Yesterday’s brew session marks the first time in over […] Instead of the customary excuse for not posting for a long time, I give you a pun that would have worked out better had I gotten this up yesterday. Just editing this image made my mouth water. As co-owner of Two Mile Brewing, one of my sacred duties is to personally taste-test everything […] Last week, without any real pomp, I brewed a couple beers for that thing in the desert. Turns out they were my 100th and 101st batches of homebrew. Yay! They’re both finished – or at least they’d better be, since I’m kegging them today. I had to use Wyeast 1056 (courtesy of DBC) for the […] Brewing test batches isn’t necessarily a whole lot of fun, but it does lend itself to some potentially useful experimentation. Throughout my (home) brewing career, I’ve bounced more or less randomly from one Belgian strain to another, in the process collecting most of the common strains, but without really settling on a “house” yeast. For […] Shaved Parmesan doesn’t work quite as well as shredded. A recipe that doesn’t involve beer?! I know, I’m in danger of becoming a well-rounded person. These are delicious, though, and very easy to make, and quickly becoming my go-to appetizer for guests. If you have access to Trader Joe’s, they sell a can of […] I haven’t posted in… let’s see… six months. Yikes. Here’s a quartet of beer recipes, though, so that’s basically the same as posting almost once per month. 10.2 Mk2: I’m still struggling to get the attenuation I need out of my Belgian-style “Blond” (I use quotation marks because BJCP-wise, it would be a Belgian Specialty […] 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 […] 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 […] Background 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 […] Keep any Leonardo DiCaprio jokes to yourself. Winters in Colorado are rough. Aside from the minor annoyances, like not being able to feel my toes for hours at a time, there are major obstacles to be overcome. Where can I brew when my deck has five feet of snow covering it? So after […] |
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