Monthly Archives: November 2017

When I first started brewing, my process consisted of finding the extract recipe kit I wanted, then brewing pretty much lock step with the instructions in the kit. I added equipment in incremental steps.  First was adding a glass carboy … Continue reading →

I recently brewed an IPA to take to an upcoming a beer festival.  It’s a recipe I’ve used before, but I thought I’d switch things up a bit by making a change to both the water chemistry and the hop … Continue reading →

Going All Grain! Digging back through my records, I found the record of my first all grain brew! I did first all grain brew on March 10, 2012.  It was a dunkelweizen, with the recipe from Brewing Classic Styles.  Two … Continue reading →

When I started using the Brew in a Bag method for mashing, I would double grind the grain.  I now just have the mill set at a very fine level (0.023 inches).  The theory is that since the grain is … Continue reading →

I’m getting ready to brew my Hawaiian Moose Tropical IPA this weekend, and last night got my yeast starter going for the Wyeast 1056 ale yeast used in that beer.  I thought I’d jot down my reasoning and process for … Continue reading →

The TL;DR:  Have your water tested Get a mash calculator to estimate salt additions to get to a mash pH of 5.2 to 5.5 Have a sulfate/chloride ratio above 2:1 to accentuate hop bitterness, below 1:1 to accentuate maltiness Actually … Continue reading →