Urban UFO
OB Trad
Strawberry Tupelo
Strawberry Tupelo
Staggered nutrient addition. Ferment in primary for three weeks; rack, clarify, keg, force carbonate. Forced CO2 to carbonate (2.5 vol).
Rhubarb Mead
Rhubarb Mead
Staggered nutrient addition. Ferment in primary for six weeks; rack, clarify, keg, force carbonate. Forced CO2 to carbonate (2.5 vol).
2011 Honeycrisp Celebration
2011 Honeycrisp Celebration
Strict Sanitation protocols on all equipment and containers (diluted Starsan spray and soak buckets). Thaw juice three days at ambient temperatures of 55° (13° C) and treat with one powdered Campden tablet per gallon. Transfer juice to fermenter. …
SaraSodi Cider
SaraSodi Cider
Heat apple cider to 160° F (71° C). Add sugar and rest for 15 minutes. Cool to 67° F (19° C) and pitch yeast. Rack beer and carbonate. Primary fermentation for 4 weeks at 67° F (19° C).…
Not-So Pilsener
Not-So Pilsener
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes. Add 5 quarts (4.75…
Conical Cooling System
Conical Cooling System
Controlling fermentation temperatures is crucial in producing clean-tasting beer. Lee and Taylor were looking for an alternative to the usual fridge-based fermentation chambers and ended up designing an internal chiller for their conicals. Check it out!
Baltic Porter
Baltic Porter
Mash at 148-152°F (64-67°C) for 90 minutes. Boil wort 90 minutes, adding hops as noted. Tom pitched yeast at 77°F (25°C). Ferment at 61°F (16°C) in primary one week, lager in secondary for six weeks at 35°F (1.7°C). Bottle…
Microbus Brewery’s Grain Mill
Microbus Brewery’s Grain Mill
Rob has embarked on a mission to control every variable involved in brewing. On this leg of the journey, he built a grain mill in order to bring a greater level of consistency to his brewing and to increase his ability to re-brew recipes accurately.
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