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
We all hate those stupid blogs that have to write a stupid story about how their cow was raised by monks who massage their muscles all day long and you can't use any other type of ingredient otherwise it will suck - but if you can't get monk massaged cow then a regular prime cut … Continue reading Reverse Seared Tri Tip
I'll get right to it - Never done this before so I'm just going to type and add pics as I find them. We'll start with the garage brewery. I'm in the process of planning a deck to put the Kamado Joe on, but I'll include a pic of her at the end. Brewery I … Continue reading Intro to my brewery & bbq