Recent PostsPosted on January 17th, 2014 by Andy W. in "Beer Recipes"
Brew in a bag batch to blend with a big bourbon barrel barley wine… whew. Try saying that 3 times fast. It’s been a long time since I brewed indoors. After my first 2 batches, which were both extract, I quickly upgraded to a turkey fryer and really haven’t looked back. I now remember why…Read More >
Posted on January 17th, 2014 by Andy W. in "Homebrew Competition Tips"
Don’t skimp and use cheaper American 2-Row in your Northern English Brown. If you’re brewing an English style, use English ingredients. If you’re brewing a German Pilsner, use German Pilsner malt. Don’t use old, improperly stored ingredients. If you accidentally leave a bag of specialty grain open for 2 years in a damp basement, don’t…Read More >
Posted on January 16th, 2014 by Andy W. in "Homebrew Competition Tips"
Or at least take as much control as you possibly can. Did you brew a Dubbel and it doesn’t have enough dark, dried fruit character? Add some dates, figs or raisins. Hefeweizen a little too far to the banana side? Add a little bit of ground cloves. Just because a flavor is typically from an…Read More >
Posted on January 15th, 2014 by Andy W. in "Homebrew Competition Tips"
Brewing a bunch of different styles with a lot of different techniques is very important, but if you want to really excel in competition you need to focus and hone your recipes and brewing techniques for your best beers. If you can focus and brew 87 world class beers, then all the power to you….Read More >
Posted on January 14th, 2014 by Andy W. in "Homebrew Competition Tips"
Planning and preparing is crucial. Get your beers in front of the judges when your beer is in its prime. Make sure you allow your lagers proper time to cold condition. Get IPAs or APAs in front of the judges when they are fresh. If the competition has more than one round, you’ll also need…Read More >
Posted on January 13th, 2014 by Andy W. in "Just Plain Good Drinkin' Beers"
I have been on a mission to brew an excellent and high scoring American Pale Ale since I started brewing. My very first medal was for an American Pale that was borrowed from Jamil Zainasheff’s recipe. Ever since that first taste of success, I’ve been determined to build my own recipe that is able to…Read More >
Posted on January 12th, 2014 by Andy W. in "Beer Recipes"
Flanders Red, specifically Rodenbach Classic (red labels), has been near and dear to my heart since I first started really getting in to beer… other than Pabst Blue Ribbon that is. It was unlike anything I had ever tasted and there was a period of time when I actually craved it. Tracking down a case…Read More >
Posted on January 8th, 2014 by Andy W. in "Product Review"
Once I find a product that I have success with I typically don’t look for anything to replace it. The price was just too good to pass up though. Avangard Pilsner Malt for $40 a sack? Don’t mind if I do. I stopped out to my LHBS where they had just got in a pallet…Read More >
Posted on January 8th, 2014 by Andy W. in "Projects"
I just racked a 1 ½ year old Lambic from my aging keg to a clean keg, and had about 2 liters of dregs left over and didn’t want them to go to waste. I initially brewed a 6 gallon batch with the intention of just trying to keep the culture going, but when I…Read More >
Posted on January 2nd, 2014 by Andy W. in "Beer Recipes"
I’ve been really in to trying some new techniques lately. I’ve also been having pretty decent success with my sour beers. My sour Belgian Brown Ale with Cherries took a gold medal at the Monk Melee III competition in the Belgian Specialty category and my Belgian Pale Wheat with Cherries also took a gold medal…Read More >