Author: David Doucette
Brewing a Belgian Dubbel
Brewing an all grain Belgian Dubbel has been on my bucket list for a while, and I’m happy to have finally got around to it. There were a few issues on brew-day, like it pouring right when I need... Read More
Salty and Tart Tangerine Gose
On another brew-for-you adventure. This was going to be a blood orange gose based on the Anderson Valley craft beer. However, blood orange season ran dry so I’ll be doing tangerines instead. The... Read More
The Curious Case of Pectin Haze in Mead
This one has boggled me quite a bit. It’s about pectin. More specifically pectin haze. Over the years, I’ve brewed several fruit meads that have used different approaches in regards to add... Read More
Let’s Get Started! Monthly Giveaways Begin June 9th
Hey everyone! I’m happy to announce that I’ve reached my first Patreon goal, thanks to the support of some generous readers, so cheers to you for that! Thank you very much. And with reachi... Read More
Berliner Braggot Mead Using A Partigyle Mash
I decided to use a partigyle mash to get some extra wort to create a braggot from a separate brew day. I’ve been working a few methods to put sour and funky meads together, and this stands as an... Read More
Beer 101: How to Make Beer
This is one of the most common questions asked. Is making beer hard? How long does it take to make beer? There are a lot of questions someone interested in homebrewing usually needs to find the answer... Read More
Making Kombucha for the First Time
My wife expressed interest in making kombucha, which of course got me excited because it’s the closest she’s gotten to being interested in anything brewing related. So of course I pushed h... Read More
Making a Sour Mead with Lactobacillus Plantarum
Decided to fire up another sour mead this last week. This time without any brettanomyces or pedioucoccus. I’ll be souring this mead exclusively with L. Plantarum caplets. This allows the mead to... Read More