Hello! We brewed this beer a couple months ago to enter into the Stone AHA Rally Homebrew Competition. We wanted to wait to post this recipe until after the competition. The inspiration for this beer came from spices used in traditional Vietnamese pho (here, we used coriander, cassia a.k.a. Saigon cinnamon, star anise, fennel, and fresh … Continue reading
For this batch, we tested out some squid ink on Juli’s Witbier the week prior to see if this was going to taste remotely good. Turns out, this may just be a nice balance of fruit (from the yeast) and savory salty component from the squid ink. We brewed 11 gallons total and split in … Continue reading
We decided to put a San Diego spin on a classic German style: the Gose, or Leipziger Gose. This style, traditionally brewed with coriander and salty ground water from around the city of Leipzig and fermented with both yeast and lactobacillus, should be lightly salty/savory, tart, and pleasantly spiced. For our version we used San … Continue reading
Hi, everyone! This is the long overdue second part of our two-part series using the Conan Ale yeast strain. Just a quick refresher, we brewed a mid-gravity base ESB to build up the yeast for this English Barleywine back in the first week of November. Honestly, brew day notes are quite lacking for this batch, … Continue reading
Hi, everyone! This post is the first in two-part series using the Conan strain of yeast that is used to ferment the much sought after IIPA from The Alchemist called Heady Topper. This strain is known for it’s tropical fruit notes and we plan to exploit that in two batches of beer: a mid-gravity base … Continue reading
Okay, so better late than never on this post. We brewed another split batch back on 10/23/13. This batch was a no-boil Berliner Weisse. We split the batch into two 5.5 gal. fermentors. One is well on it’s way to being very drinkable, the other not so much. In fact, it’s definitely a drain pour due … Continue reading
Hi there! This past Saturday we brewed a winter warmer for the upcoming holidays affectionately named Holiday Yammer. We followed the base beer style of 18ED “Belgian Dark Golden Strong Ale” but will enter it in the 21B subcategory of “Christmas/Winter Specialty Spiced Beer”. This style of beer allows for much greater brewer creativity and is … Continue reading
Hello! Today, we tried our hand at brewing a Bavarian wheat beer for the first time. This general family of beer has been meticulously brewed in accordance with strict German brewing traditions for centuries, so we were very excited to pay homage to this general style through homebrewing. We decided to begin our foray into … Continue reading
Bitter Barley 