I really wanted a half-liter of Hefeweizen the other night … but it’s not quite carbed. Here’s the recipe from the aforementioned brew day followed by some preliminary, unofficial tasting notes: Continue reading
Offgas and late MacGowan-era celtopunk Motown all up in my basement.
For the curious, it’s an imperial black rye (or some ordinal variation of those adjectives) IPA, and the 12″ single remix of Yeah Yeah Yeah Yeah.
I went through a phase where I thought I didn’t like Bavarian Weissbier. I got over it. Continue reading
Remember that one time we talked about lager fermentation? Now here we are drinking it: full circle, citizens.
To clarify a couple points I should have gone over in those spare 14 seconds:
The beer was kegged 16 days after pitching; the kegs were then crash-cooled to 35F and held there for a couple weeks before force-carb … so roughly one month from brew day to beginning carbonation. Pretty speedy for a lager. And it would have been on tap sooner if not for a traffic jam in the keggerator.
Recipe and a bunch of blathering about decoction here.
Oh, what the search engines will make of that title …
A while back, a reader requested a buyer’s guide-type of piece on equipment – my gear, what I like and don’t like, etc. Here’s to wish fulfillment!
Because I live on disclaimers and hearing myself talk, two things before we start: Continue reading
Partly by reader request but mostly because it’s time: Berliner Weisse.
Tiny grain bill, no boil … this is easier than extract brewing! I should brew Berliner Weisse all the time. Continue reading
Back in my day, when we had a gold-to-amber colored hoppy ale that was about 4.5% abv, we didn’t call it Session IPA. We called it “pale ale.” It was bitter but balanced, reasonable about its alcohol content, and it smelled like grapefruit and pine trees and cat piss … and we liked it that way. Continue reading
Glassware – it makes a difference. So do beer snobs. Continue reading
A long time ago I brewed a Tripel – it’s well-aged and vintage now, coming up on 2 years old, laid down in cork-and-cage bottles. We broke out a bottle the other night, and tonight I’m going to break out some more and cook with it. Continue reading