This weekend I brewed a Rye beer and a Saison. I added a few ounces of Carafa III to the Saison. Oh what fun!
If you’ve ever purchased Candi Sugar from your local homebrew shop, it’s OK, we all make mistakes. Purchasing this stuff is a rip off, let’s make our own!
Fermentation temperatures are an important, and often overlooked, aspect to brewing. Keeping the temperatures in the yeast’s happy zone will help ensure good attenuation, and reduce the chance of off flavors in your beer.
If you’re like me, you don’t have a spare refrigerator laying around with a temperature controller. You’re largely at the mercy of the elements for fermentation conditions. You need a cheaper, space saving solution. And no, just waiting for the fall is not an option- you need to to brew all-year-round
Continue reading Homebrewing DIY: Building a fermentation chamber out of a water cooler
Ahhh the fall is here at last… at least the low 60s temperatures anyway. Which means? …. perfect outdoor fermentation temperatures are fast approaching. In an effort to coax mother nature to lend her hand to my beery ventures, I have a couple brews on the back porch enjoying the temperatures.
Smooth, subtle, white and hazy. Something to be drunk by the pint or liter. A nice counterpoint to the winter’s lineup of stout and porter. That pretty much sums up my feelings about wits. I have enjoyed many, but brewed none. It’s about time.