So yesterday I had my first official gluten-free brew day. 6.6 lbs of surgham and plenty of hops. Also used a dry ale yeast which apparently does not have any gluten in it. I pitched the yeast yesterday around 3pm and as of this morning around noon there was no big activity as of yet. I will check again tonight after work and see how its progressing.
I dived head first into solo brewing a few days ago and it was what one might call a fiasco. I took over the kitchen, cranked up my iPod, poured a brew, and got to work...which took me most of the day. Everything went as smoothly as one could have expected from…
Real fitness comes from years of puritanical self-denial, the kind of stark existence that molds body and mind into a steely machine capable of stunning physical feats. Oh, and it also takes a few pints of good beer. It turns out that beer and fitness really do go hand-in-hand, despite the beverage's…
Whats up fellas. I just joined the club officially. Ive been coming to the meetings for about 4 months now and I was at Big Brew Day and had a blast (smoking a quality cigar thanks to Steve). Looking forward to starting all grain brewing by mid to late summer. I'm on my 5th extract now and I cant get enough. Ill be coming to you guys for all my questions when I dive in head first to all grain.
I was lucky enough to take part in a small group that obtained a Bourbon Barrel for the use of aging beer. For our first batch, we brewed an Abbey Dubbel and I contributed 10 gallons to fill the 55 Gallon Barrel. The beer aged in the barrel for about 4 months until we pulled the Dubbel and replaced it with a Russian Imperial Stout. This left me with 2 5gallon corny kegs full of Abbey Dubbel.
Since I had 2 kegs of the same beer, I wanted to do something different in one of them. I… Continue
The 3rd annual Philadelphia Real Ale Invitational is returning to Yards Brewing Company for the second consecutive year. This incredible event features the nations finest cask ale
producers and offers attendees the…
Last month I headed into the city to the Tria Fermentation School to attend a "class" led by Rob Tod - Head Brewer of Allagash Brewing Company.
I signed up for the class late, so I was expecting standing room only, however, after mistiming the Philly traffic, I was the first to arrive a half-hour early. The "principal" Erin told me she had a cancellation, so I could pick any seat I wanted. Sweet. I decided to do something I never did in the normal school of my childhood -- sit up… Continue
Yes... yet another version of a keg and carboy washer...
The first time I heard of a "keg washer" was listening to Dr. Scott describing his brewing gadgets on The Brewing Network's Homebrew Gadget Show (clip is about 105 minutes in) back in December 2005. I also came upon a cool post by Dave @… Continue
Another trip to Germany, and another opportunity to educate my mind and palate - this time in historical Heidelberg in the southwestern part of the country.
Originally, I had set my sights on Frankfurt, but the overwhelming recommendations from my colleagues swayed me from that and moved me an additional 50km or so further south. My brother-in-law… Continue
Last post for a while, but I wanted to share with you another wonderful experience of touring a few of Köln's sources of traditional, excellent Kölsch. As you probably know, Kölsch, is a top-fermented, light (almost lager-like) ale. It can only be called "Kölsch" if it's from Cologne, otherwise it's simpy "Kölsch style"
Spending as much time in Cologne as I've been doing recently, and believe me I do feel very lucky, I've had a chance to… Continue
On Wednesday, a colleague had volunteered to take me on a tour of good places for Altbier in Dusseldorf. Since you can't get Altbier in Cologne (more on that later), the trip went into the city of arts and high society.
Our planned route was simple, given that this was a school night, but what a trip it would turn out to be!