Mmm Quad
Miss Mo’s Chocolate Raspberry Milk Stout
Miss Mo’s Chocolate Raspberry Milk Stout
George Schuster of Petaluma, CA won a bronze medal in Category 24: Fruit Beer during the 2018 National Homebrew Competition Final Round in Portland, OR.
Ass Kicking Cream Ale (Tequila-aged Lime/Jalapeno Ale)
Ass Kicking Cream Ale (Tequila-aged Lime/Jalapeno Ale)
Target Water Profile: Calcium 50 ppm Magnesium 7 ppm Sodium 5 ppm Sulphate 75 ppm Chloride 60 ppm Bicarbonate 0 ppm Mash at 152° F for 60 minutes. Raise to 168° F and mash…
Wooden Bridge Barrel-aged Imperial Stout
Wooden Bridge Barrel-aged Imperial Stout
Target Water Profile: Ca2 18 ppm; Mg2 7 ppm; Na 27 ppm; Cl 68 ppm; SO4 7 ppm Mash at 152° F for 60 minutes. Sparge at 170° F for 45 minutes. After primary fermentation transfer to Bourbon…
Dregs Of The Loon Wild Ale
Dregs Of The Loon Wild Ale
Yeast notes: Starter created from yeast dregs of several bottles of spontaneously fermented Belgian wild ales and pitched into this 5 gallons batch when approximately 1 quart of yeast cake starter had propagated. Alternative approximation to this methodology would be…
Mike’s Rye Weizenbock
Mike’s Rye Weizenbock
Mash in with 175-180º F water for single-step infusion mash at 150º F for 90 min. Lauter with 180º F strike water for transfer to kettle. Boiled 90 minutes. Primary fermentation: 7 days at 63º F. Secondary: 7…
Fogweaver Traditional Mead
Fogweaver Traditional Mead
Water treatment: Heat 5 gallons distilled water at 150° F. Add 1 Campden Tablet/Potassium Metabisulfite and dissolve thoroughly. Continue and reduce boil. Add 12 lbs Fireweed Honey at 100° F. Dissolve thoroughly. Then, remove from heat and add yeast and…
Purple Power Cherry & Black Currant Melomel
Purple Power Cherry & Black Currant Melomel
Mix honey well in water, add the whole fruit in a fruit bag. Add rehydrated yeast and aerate. Add Fermaid-O per TONSA 2.0 schedule. When fermentation complete, clarify then rack into the secondary. Bottle when clear.
Road Trip Hard Cider
Road Trip Hard Cider
Primary ferment for 10 days (when 65% fermentation is complete). Transfer to secondary. Allow to finish fermentation completely. Add K-meta and K-sorbate to stabilize. Freeze concentrate 1 gal. of same cider to approximately ½ gal. and back sweeten to taste.…
Jeremy’s New England Cider
Jeremy’s New England Cider
Add 2 campden tablets to the fresh juice and let sit over night. Add sugar, raisins, yeast and yeast nutrient. Ferment at basement temperatures until done. Back sweeten with apple juice to taste. Add sorbate to stabilize. Clarify and transfer to…
Displaying results 2021-2030 of 3835
Share Post