After 12 months in the barrel and over 8 months of conditioning in the keg, the saison from the 2014-2015 Austin ZEALOTS Barrel Project is tasting wonderful. Sour, light, and crisp, this past years’ barreled saison came out surprisingly well. A continuation of the barreling series, this post is the follow-up of mostly my personal … Continue reading
After 2 weeks of fermentation, 5 days of dry hopping, and 2 months of keg conditioning, the Farmhouse IPA is tasting great. Beginning in late spring with the onset of hot Texas weather, I was inspired to make a hop-forward saison-like beer for the summertime. Detailed in the brew day post, anticipating ultra-high attenuation of … Continue reading
Last week, I came across a great deal on a sack of malt. Adelbert’s, a local brewery producing a range of traditional and not-so-traditional Belgian ales, recently overstocked on Czech floor-malted pilsner malt, and offered the extra sacks at cost, about 40 bucks, to the homebrewing public. This came as exciting news as I am … Continue reading
After 3 weeks of fermentation and 5 days of dry hopping, the Farmhouse IPA is finished. Inspired by Michael Tonsmeire of the Mad Fermentationist blog, the Hoppy Saison is mostly a traditional saison, but with loads of Saaz, totalling 4 oz in late and dry hop additions. The yeast was saved from the primary fermentation of … Continue reading
A few weeks ago, I brewed a French saison, a nice choice for the spring/summertime. However, I won’t be tasting it anytime soon. That’s because it’s souring in a barrel. A barrel in my apartment? Thankfully, no. This brew was part of a collaboration between my homebrew club, the Austin Zealots, and Jester King, a … Continue reading
The Apartment Homebrewer 