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
On Sunday, the last of the Fall 2014 German lagers was finished brewing; at present, only fermentation and packaging are left. As seen in the picture, both the 2014 Summer Solstice Helles Bock and Oktoberfest fermentations have visibly slowed, while the Schwarzbier, brewed on Sunday, is at high krausen. To my knowledge, I’ve never seen … Continue reading
Having washed the yeast from the primary fermentation of the Barrel Project Sour Saison in April, I was keen to make another saison-like beer for the summertime. Along with being on a hop-kick, I was inspired to make a hoppy farmhouse ale of sorts. Anticipating the ultra-high attenuation of Wyeast French Saison, I designed a … 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 