Hoppy and Malty Amber Ale
Beers should lean hoppy… No beers should be malty! Can’t we all just get along? A nice malty beer with about 35-45 IBUs can do wonders as far as drink-ability. Have one, have three! This t... Read More
Blood Orange Cranberry Melomel Mead
The last time I brewed a non-sour mead was August of 2016, a Strawberry Cherry Melomel, which did turn out excellent. So I figured 18-ish months was long enough. This was more of a spur of the moment... Read More
Lager Time: Baltic Porter Recipe
After brewing ales (and meads) exclusively for 6 years, it was well past time to finally brew a lager. I’ve always wanted to but never had the capability due to my apartment not having room temp... Read More
Warrior Amarillo IPA
Brewing an all grain IPA with Warrior for bittering and a big charge of Amarillo for flavor and aroma seemed like a fun brew. A bright, punchy bitterness paired with aromas of sweet citrus. Plus, I ha... Read More
Wild Mead: Sour Meadmaking Book Update
I’m happy to announce that Wild Mead, a book about sour meadmaking, is very close to completion. There will be a Kickstarter launch to help curb a few costs associated with the final production,... Read More
Sour Mead with Wyeast Roeselare Blend
Fired up a new sour mead back in July, and I’m just now getting to it. I’ve been very busy working on some final details for the sour mead book. This recipe is very similar to my original ... Read More
Pectin Haze in Mead – Survey Analysis
A few months ago, I released a post about pectin haze in mead with some of my thoughts and theories about it. You can find that here, but the gist of the articles asks about what fruit treatments are ... Read More
My Thoughts on the Certified Independent Craft Beer Sticker
First and fore-most, this isn’t a homebrewing article per-say, so bear with me. As you may have heard, the Craft Brewer’s Association came out with a sticker / badge for independently owne... Read More