Just a record of my successes and failures with all things fermentable (aimed at people who have at least a basic knowledge of beer brewing). While I focus on beer, hopefully I will also touch on some of the more interesting and obscure fermented beverages and foods out there.
For awhile now I have wanted to try out Wyeast 3711PC French Saison. I have sampled several homebrews and commercial beers that used it, and they have all had a great peppery character, and been dry but not thin. I had also heard that it is a monster...
Imperial Stout is the beer that beer geek's love to geek out about most. The flavors are intense, complex, and often improve with age. While Reinheitsgebot approved (well except the unmalted roasted barley) Imperial stouts are out there, many of the...
A smoked doppelsticke (mega-alt) was going to be the second beer aged in our bourbon barrel, but after the Wee Heavy went sour the batch I brewed became an orphan. I ended up bottling it in August after letting it age for a couple months in the carboy...
After almost three years of blogging about sour beer (among other things fermentational) I think most of what I have learned about brewing them at home is buried somewhere in the roughly 250 posts on this site. That said there isn't anywhere on the...
Starting with the publication of Brew Like a Monk a few years back there seems to have been a shift in the way American homebrewers view the use of sugar specifically, and adjuncts in general in their beer. There was a time when it was assumed that...
