It’s been about a month since the Fall Equinox, and the days are noticeably shorter. Although it’s still 80+F in Austin, I’m sure many readers are experiencing noticeably cooler weather as well. I’m finally back after another short hiatus, and have wrapped up my travels for awhile. In this AHB blog post, I’ll provide some … Continue reading
This is Part 2 of the small batch clone of Fuller’s London Porter! In Part 1, I did some research and recipe design. In summary, the Fuller’s London Porter is a fairly simple recipe. Its key ingredients are a significant portion of brown malt, along with Fuller signature yeast. For part 2, I review both … Continue reading
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
