Search results

After two years of bottling and saving my cash the last couple of months (pretty much didn't brew for a variety of reasons the past 3 months here), I made the jump. Sanyo 4910 from CL and the two keg, dual body reg kit from kegconnection and I should have this APA in a keg, under pressure...

First brew today in about 3 months (usually don't brew during the summer, but I also moved last month, and I'm finishing up my Phd). I got a Sanyo score on CL last week that is going to (finally!) be turned into a kegerator, so I had the itch to brew again. So nice to brew at my own place (my...

Introduction to Proteins: A Structural Perspective. By Kyle Nordquist (Center for Structural Biology, Department of Biochemistry, Vanderbilt University, Nashville, TN) April, 2009 At this point, we have all undoubtedly come across the term ‘protein’ during...

I'm brewing a Tripel on Sunday and will be making 8 gallons to split into 2x 4 gallon ferments. This will be one mash and one boil, and unfortunately, one yeast (have a WY3787 ready to go with no other options). Some of the ideas/suggestions I've already gotten: 1. Ferment one with sugar...

Hey all, I have a live broadcast going right now of me brewing a Belgian Pale Ale. Showing you (with the right stove) that it's possible to do AG indoors. Come check it out.

All right, I'm tired of people saying that adding some type of sugar (be it cane, corn, whatever) is going to make it taste like Cider. I would even bet that most people have never tried doing this and are just hopping on this anti-sugar bandwagon because it's the "in" thing to do. If you...

Barrel Brew 2008. Brewed a Belgian Dark Strong back in June - fermented with a mixture of WLP500/WY3787. After primary fermentation we racked to a used Jack Daniels barrel where fermentation began again. Aged 4 months in the oak. Racked out this weekend to a final gravity of 1.010. Taste is...

Sauteed shallots and garlic, reduced 10 oz ESB to syrup consistency over low heat, added 10 oz chicken stock, 6 oz cream, roasted pepper, and about a cup and a half of assorted cheese (add in small increments off the heat). Pureed with immersion blender.

Man, went to go check on a Belgian I brewed up tonight and found this: I'm totally going to dump this. Just kidding...:) That's my Brett Lambicus pellicle...

I sent out 2 x 12 oz 888 RIS AG (aged 1 week on medium toast French Oak), 1 12 oz Heathen IIPA, and 1 12 oz Belgian Dubbel. Recipients were Brewpastor, chriso, and Evan!. Enjoy.

Why do they build Wal-Marts/Krogers/Targets/Home Depots with 15 check out lanes but you're not going to open more than 4 on the freakin' weekend? Idiots.

I had a White Rascal wit last night, and while strong on the coriander, it was one of the best wits I've had...I really enjoyed the extra spiciness. Any information about if they use primary yeast in their bottle-conditioned beers?

This is an easy way to turn boring, bland white-meat boneless chicken breast into an eye-catching and taste-bud pleasing entree. Ingredients: (for two servings). 2-3 medium sized shallots 4 cloves garlic 6 oz Belgian Dubbel 2 Tbl. Dijon mustard 1/2 cup chicken stock 1 Tbl. Black...

No new thread, and I'm ready to sample: Aroma: Smells strongly of sweet, dark malt. Caramel, toffee, and fig aromas all blend wonderfully. Hints of chocolate. No hop bitterness or evidence of defects. God, this smells fantastic. Appearance: Uncapped with phenomenal release of CO2, poured...

For the last 4 batches I've brewed, I have finally kept my equipment constant and it's really allowed me to dial in my process where it's repeatable, expected, and turning out beer that I enjoy. It also obviously makes for a smoother process, and I've enjoyed my brew days immensely more because...

This beer won first place for Imperial IPA - 2008 Peach State Brew Off. BeerSmith Recipe Printout - www.beersmith.com Recipe: Heathen IIPA Brewer: Kyle Asst Brewer: Style: American IPA TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 6.00...

This beer took first place American Brown Ale at the 2008 Peach State Brew Off. BeerSmith Recipe Printout - www.beersmith.com Recipe: Mike McDole's American Brown Ale Brewer: Kyle Asst Brewer: Style: American Brown Ale TYPE: All grain Taste: (35.0) Recipe Specifications...

So I have this WLP500 cake ready to go and I just couldn't make up my mind weather or not to do a Strong Dark or a Belgian Pale. It was the perfect opportunity to do the Strong Dark, but the past 3 beers I've brewed have all been >7%, so I'm running out of sessionable material. When I asked...

Stupid good efficiency. I had been having problems, so I designed my latest recipe (A Belgian Specialty) around 65%. I ended up at 77%, and after two weeks in the primary (because was pitching Brett in half of it), checked the O.G. at 1.012 from 1.065. I had aimed for an O.G. at around 1.054-55...

Brewed a Belgian last night...Dubbel-esque, I suppose. Decocted inside, then moved out to 38 degree temps for the boil. Wasn't too bad. A real smooth brewday - right at 75% eff. even though I designed the recipe for my current 65%. Oh well, that's what I get . I also think it went so well...