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Cider airlock went dry as I was out of the country for 2 weeks and came back to a surprise! Still ended up being the best cider I’ve ever made.

I was super impressed with the cider in Spain! None particularly funky, but the ones I had were more tart than I am used to. I Will definitely let this one ride out to see if anything develops. So far samples taste really good and have this very earthy fermentation character to them. Almost...

Oh wow that’s interesting, I had always assumed that lacto would! Do you know if wine yeasts are able to form a Pellicle? I used Lallemand D-47 for this batch and am now wondering if it’s just the yeast protecting itself.

I decided to make a fruited cider before leaving the country for 2 weeks and came back to an empty airlock & some wild bugs! This is my first infected batch so seeing pellicle this close made me a little queasy, but I love the picture that came from it. I am assuming it is either lacto or brett...

Fingers crossed! Good luck everyone!

That would be such a good addition to the outdoor brew house 🙌🏻

Some will have a timeline posted on the website, but I usually receive a scanned copy of my scoresheets within 4-5 days after the final day of competition.

Using oat milk is an interesting concept that I had never thought about until this brulosophy article (Flaked Oats Vs. Oat Milk in New England IPA | exBEERiment Results!). You can either follow the end of boil schedule there or pasteurize it and add it to the secondary which would probably add...

Woohoo! Good luck everyone.

I am thinking of adding caramel wheat to the next iteration of my American Amber because the last one was judged as having a thin body that was inappropriate for the style. What kind of flavor & body contributions does it make? Is it any different from a crystal 40L? New Recipe: 9 lbs Pale...

Hibiscus Saison with lemons & lingonberry

How does scoring work with volunteers? I entered into my first competition a couple weeks ago and scored a 35 on my American Amber. The competition guaranteed there would be one BJCP judge per table but does that mean that their score has a higher weight than the volunteers? I would love to...

Got some really good color out of my American Amber!

When put into beer smith, you get a bitter that’s on the higher end of the spectrum in both bitterness and gravity. Can you describe the flavor of the bitterness? Is it similar to bitters you have had but more intense, or is it a different flavor entirely? If you said the wort was bitter prior...

Looks awesome! The color is super appealing, good luck on the next batch!

I’m not super familiar with the chemistry behind starch conversion yet and all I meant was that I didn’t think wheat had a potential as high as barley!

I draw from the bottom of the serving keg! I racked on top of the purée to avoid any extra oxidation and to ensure it is evenly distributed. I am very curious to see if you get some sort of gradient with your keg as well but it will be tasty either way! What hops did you use to aid the fruit...

Good to know! I always thought the proteins in wheat weren’t as convertible as your typical 2-row.

I’ve read that champagne yeast is pretty good at attenuating in very stressful situations which could help here. I doubt any of the yeast character will show through either. With a well oxygenated yeast starter you could pitch with low disruption and have the yeast consume most of the oxygen...

First of all, love the profile picture! Secondly, I’d guess that some level of barley is required to have enough enzyme activity for conversion to occur. I have never brewed a beer that’s 100% wheat but for a style like this where a high OG is typically required, I’m guessing it would cause...