Filed under Experiment

Back to Brewing!

Back to Brewing!

I have to say it’s fantastic to be back brewing in my apartment. Three months of empty carboys is really a sad sight. Fortunately, last week I was able to crank out not one, but TWO brew days! SMaSH Session Saison The first brew day was a session-style saison using a SMaSH recipe in which … Continue reading

Falconer’s Flight APA: Tasting Notes

Falconer’s Flight APA: Tasting Notes

One month since brew day, the Falconer’s Flight APA, an American-style pale ale using Falconer’s Flight hop blend, has finished fermentation, kegged, and is tasting nice. This APA came out great, with the late hopping of the Falconer’s Flight really pronounced. A review and recipe below. Cheers and happy brewing! Review Pouring into a tulip … Continue reading

How Low Can You Go? 2% ABV Session Amber!

How Low Can You Go? 2% ABV Session Amber!

I’ve been on a session-style kick lately. Recently, I brewed a 4% ABV session IPA and a 3% ABV session Oatmeal Stout. With each beer, I pushed the ABV lower, so naturally, I was curious to see how low in ABV I could go while making a beer that was flavorful. Essentially, I wanted to … Continue reading

2013 Summer Solstice Brew: Blonde Barleywine

2013 Summer Solstice Brew: Blonde Barleywine

If you haven’t noticed, I like to brew big beers to celebrate the changing of seasons. For the 2013 summer solstice, I brewed a big English-style barleywine with a twist: using only Maris Otter malt. Hence Blonde Barleywine! After aging for 6 months in bottle (fairly young for a barleywine), I gave this one a … Continue reading

Palisades American Bitter: Tasting Notes

Palisades American Bitter: Tasting Notes

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

Naked Blonde Ale: Tasting Notes

Naked Blonde Ale: Tasting Notes

After anxiously awaiting over 2 months, the Naked Blonde Ale (an American Blonde Ale with a high proportion of Simpsons Golden Naked Oats) has completed fermentation and bottled-conditioning. Starting at 1.046, using US-05, this ale finished fermentation down to 1.009, attenuating over 80% (this was due to low mash temperatures). Fermenting around 68 F, the US-05 showed … Continue reading