Brewing a Rye Amber Ale Recently, I brewed an amber ale with a twist. Looking for something with a little more malt character for the cold weather but still craving something hoppy and citrus-y, I brewed up an amber ale with a large dose of rye and loads of late centennial hops. Since I’ve been … Continue reading
Almost three months since brew day, the California Common is nearly gone. Having saved the San Francisco lager yeast from the SMaSH Blonde I served at the Zealots summer picnic, I thought this would be the perfect opportunity to make a California Common for the fall season. While sadly I’m almost out of this fantastic … Continue reading
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
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
Many of my readers may be wondering where I am? No posts in over two weeks, WTF mate! Well, between travels, graduate school and conferences, life has certainly diminished the brewing operations in my apartment. Not to worry! While the busy times are still here for the month or so, I’m actively getting back into … Continue reading
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
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
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
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
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
The Apartment Homebrewer 