Have you ever checked your pre-boil gravity and been several points under? Yeah, me too. There are a number of ways to fix the problem, but my preferred method is to simply add some dry malt extract (DME) before the wort reaches a boil. I always keep several 1-pound bags of extra light DME on hand for making starters, so… Read more →
Although using YeastCalc is pretty straightforward, I thought this might be helpful to those of you thinking about making yeast starters. Read more →
For those of you looking for a video on how to decant a yeast starter, I’ve made another detailed (remember I’m obsessed) video on how to go about it. This video shows how to decant using an Erlenmeyer flask. Read more →
Although there are many videos on how to make a yeast starter, I wanted to show how I did it. Being obsessed, I give a lot more detail than other folks I’ve seen, which may be of some comfort to homebrewers who are just starting out. Read more →
I made this video a long time ago about applying beer labels using milk, but wanted to add it here for anyone curious about this method. Read more →
The guys from Brew Strong, Jamil Zainasheff and John Palmer, have frequently referred to a “vigorous/rolling boil” followed by some descriptors to help clarify what it looks like. I wanted to find a visual of what they were talking about, but after hours of searching the internet on a few different occasions, I realized it didn’t exist. Here is a humble submission… Read more →
Much like the Owner’s Obsession, I’ve been trying to brew an IPA that I like for a long time. Over the last few years of brewing and drinking a wider variety of craft beer, I’ve realized that I like a lot of other styles, but the IPA is still my favorite. In the end, I found that Mitch Steele’s recipe… Read more →
My first English Mild was Nerf Herder from Pizza Port San Clemente. I really enjoyed it even though it was hoppier and bolder than a traditional mild. Without any other point of reference, I was pleasantly surprised when I had Unintelligibility from Noble Ale Works, so I sent an email to the brewer, Evan, and he was gracious enough to… Read more →
A helpful employee at the homebrew shop, Ron, gave me some chocolate rye malt to experiment with. I tossed it into a Loakal Red clone, then aged it on bourbon-soaked oak cubes for 2 weeks. The result is a spicy, hoppy, roasty beer that finished dry. You might even feel some heat from the bourbon if you have enough self-control… Read more →
I love coffee in the morning. The smell gets my senses going, and that bitter, roasty flavor comforts me. It’s such a pleasant experience that I wish I could have it in the evening without it keeping me up all night. So I decided to make an espresso milk stout. There’s no law that says you can only drink coffee… Read more →