The Palisades American Bitter (a British-style bitter malt profile with 100% Palisades hops and fermented with Wyeast 1056 American Ale yeast) has completed fermentation and bottled-conditioning. Starting at 1.033, this ale finished fermentation down to 1.008, attenuating around 75%. Fermenting around 66 F, 1056 showed typical characteristics of West-coast ale strains, taking close to a month for … Continue reading
Getting ready for the springtime weather (at least in Texas, its been 80 F in March!), I decided to start making some light and hoppy beers to fit the upcoming season. Looking through my hop storage, I realized I had a bunch of Palisades hops that I bought on a whim, but have been hesitant to use … Continue reading
Last weekend, I was hit with a craving for a big, malty stout, but had none on hand, nor had any ageing in the homebrew archives (gasp!). So, to remedy this problem, I decided to brew up what was on my mind, and came up with a recipe for a big (or big-ish, 1.060+) Oatmeal stout. … Continue reading
Nearly two months after the epic 2012 Mayan Apocalypse Brew Night, the 2012 Mayan Apocalypse Ale has completed fermentation and is bottle-conditioning. Starting at 1.068, a strong ale of sorts, this puppy fermented down to 1.014 using S-04 (impressive). Fermenting around 68 F, the S-04 was quite a monster, coming to terminal gravity quite fast (high … Continue reading
To commemorate the possible 2012 Mayan apocalypse, I planned a last-minute brew night. Whether it was zombies or a comet, I figured if the world was ending, I might as well go down while brewing some beer (with a good baseball bat in short range, just in case). Fortunately, the world did not end, and I was left … Continue reading
The Apartment Homebrewer 