Filed under Small Batch

German Pilsner: Tasting Notes

German Pilsner: Tasting Notes

After many months of lagering in keg, my June-brewed German Pilsner is very nice. SMaSH in recipe, this hop-forward, session-style lager shines with simplicity. Like its cousin, Session Helles, this small, 2.5 gallon batch was intended to grow lager yeast for the 2014 Fall German Lagers. My only wish was that I had more than … Continue reading

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 2, Identifying the Proper Pitch

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 2, Identifying the Proper Pitch

Pitching rate is an important factor in the brewing process. Although not the only variable in clean fermentation, pitching rate plays a key role in lag-time, attenuation, and yeast-derived flavor production. From the brewing literature, “rule-of-thumb” pitching rates are tailored for harvested and re-pitched yeast on the commercial scale. However, when using lab-grown, propagated yeast … Continue reading

Testing New Equipment via Extract Brewing

Testing New Equipment via Extract Brewing

Over the past few weeks, I’ve been tweaking my brewing process. As such, I recently updated my brewing equipment. No longer am I a carboy shaker and ice bath maker as I’ve acquired an oxygen system and wort chiller. To test out the new goods, I decided to make an extract beer to cut out … Continue reading

A Summer Favorite, Session Helles: Tasting Notes

A Summer Favorite, Session Helles: Tasting Notes

After 3 weeks of fermentation and 1 month of lagering, the Session Helles is wonderful and incredibly refreshing. Intended to grow lager yeast for future batches, this small batch re-brew of a session-style Munich Helles came out great. A review and recipe below. Cheers, and happy brewing! Review Pouring into a teacup, the Session Helles … Continue reading

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 1, What is Pitch Rate?

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 1, What is Pitch Rate?

Pitching rate is an important factor in the brewing process. Although not the only variable in clean fermentation, pitching rate plays a key role in lag-time, attenuation, and yeast-derived flavor production. From the brewing literature, “rule-of-thumb” pitching rates are tailored for harvested and re-pitched yeast on the commercial scale. However, when using lab-grown, propagated yeast … Continue reading

July Zealots Meeting and Kegging German Lagers

July Zealots Meeting and Kegging German Lagers

On Saturday, I attended the July monthly meeting of my homebrew club, Austin Zealots. It was held at Adelbert’s Brewery in Austin, TX, a Belgian-style brewery about 15 minutes north of downtown Austin. The style for this month was meads, and many members brought their very best, including a fantastic vanilla-cardamom and well-aged pineapple-coconut mead. … Continue reading

Craft A Brew Brown Ale: Tasting Notes

Craft A Brew Brown Ale: Tasting Notes

Six weeks since brew day, the Craft A Brew Brown Ale has finished fermentation, bottle-conditioned, and is now ready to drink. After racking from the primary, I yielded 9 bottles and some tasty hydrometer samples. Overall, I’m quite pleased with this one-gallon brown ale extract kit, and from this, hope to play with one-gallon batches … Continue reading

Farmhouse IPA: Brew Day

Farmhouse IPA: Brew Day

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