So I myself am not a huge lover of kettle sours, but my wife loves them. Especially the fruited ones. But there's a fine line between fruited kettle sours and those gloopy smoothie sours that have fruit puree added after fermentation. Those are gross. We don't make those in our house. The idea is nice, … Continue reading Mixed Berry Kettle Sour – Raspberries, Blueberries and Blackberries!
Happy New years to anyone who happens to come across my posts. Thanks for reading! I do appreciate you being here, as this is just a fun side past time for me to document the stuff I'm making since it's all been chicken scratch and pictures on my phone till I made this site. So … Continue reading My House Nitro Sweet Stout
I always need to keep a hazy IPA on tap, and we blow through 5 gallons pretty quick around here. Next up, some fresh 2020 riwaka to hold us over through the end of the year. I've heard great things about this hop, only had one commercial beer that has it in it, and have … Continue reading Hazy IPA – Riwaka!
So, I'm a novice BBQ guy. When it comes to the big boy things like a Brisket, I follow a guide pretty closely since it's pretty uncharted waters for me. I used Amazing Ribs to hold my hand from start to finish. Because I used this guide from carving to cooking to slicing everything, I'm … Continue reading My First Whole Packer Brisket!
This was my covid shut down (part 1) project. Looks like we're headed back to another shelter in place... time to start brainstorming for shut down part 2 projects! I had a 3 tap keezer, and with one tap always dedicated to a hazy IPA, one to a kettle sour for my wife, and one … Continue reading 8 Tap Kegerator: Because of course I need 8 taps.
So this weekend I brewed a Hefeweizen that I'm going to be adding coconut flakes into after a week or so. I forgot to take pics, but I'll get a few after it's ready and make a post. At the same time as I was mashing in, I was lighting up the grill and prepping … Continue reading Cherry Smoked Pork Ribs
This is will be a quick post, as I'm still newer-ish to brewing lagers. There's also no fancy techniques, other than my normal ferment/serve from the same keg, and spunding for carbonation. Thankfully I've had some success in the few batches I've made as they don't last very long and very easy drinking. This one … Continue reading Nelson Pilsner
I'm all about always trying to make my hazy IPAs better. I'm already damn proud of the ones make. See: Don Neldorado and Tauntalus Pot. Two of my better hazy IPAs I've made. I read somewhere that a commercial brewery adjusts post boil pH of their wort to 4.6. The only pH measurement I do … Continue reading 9% Nelson Hazy IPA – Post Boil pH Adjustments?
Things this post IS NOT: In depth explanations of water chemistry itself. A full breakdown of everything Bru'n Water has to offer. A guarantee that you will become a master brewer by reading this. Things this post IS: An easy to follow step by step picture guide of how to get yourself comfortable using Bru'n … Continue reading Using Bru’n Water: An easy to follow starter’s guide.
I made this website with the intent on sharing my brewing more than my bbq stuff, but lo and behold - I barbecue more often than actually brew. Makes sense I guess, but before I get to the pizza, I haven't been brewing too much lately since I am full up on most of my … Continue reading Pizza on the Kamado