-
My first recipe
I was looking at all of my beer ingredients and realized I have a lot of stuff leftover from cannibalized Mr. Beer kits, among other things.
( Read more... ) -
"Keezer" (Kegerator Made from a Freezer) Build with Pricing
A lot has happened in the past couple of weeks/months and I've been totally lax in updating, but one exciting thing we did that I want to share is we BUILT A KEEZER. A keezer is a kegerator made out of a chest freezer. Using a chest freezer allows you to get colder temperatures (for lagering and keeping your beer cold) and lets you fit in more kegs ( Read more... ) -
Hrous, a north African fermented onion and dried pepper condiment
You guys, sometimes I am so bad at reading directions it surprises even me. Like, super duper bad. I read about this recipe for hrous, a fermented onion and dried pepper condiment from north Africa. It sounded like a delicious way to add richness, flavor and character to a variety of dishes. I envisioned myself smattering it on fluffy scrambled ( Read more... ) -
Brag Post - My Wife's Sourdough
My home is now a House of Fermentation. House of the Rising Yeast? Oh god, there's a bread pun right there and I didn't even do it. House of the Rising Bread. We are fermenting our pants off over here and it's been a lot of fun. I have made a lot of beer recently, too, but I'll save that for another post because the purpose of this post is to brag ( Read more... ) -
29-Hour Sour Update
This is an update to the 29-Hour Sour post. I tried the beer and it's good. VERY tart, more sour than I prefer if I'm being honest, but that's my own limitations, nothing is wrong with the beer itself. At the grocery store recently I saw some Torani syrups and had an idea. These could be used to flavor my beer, pretty much at any step of the way. ( Read more... ) -
Yeast Washing/Yeast Harvesting
There is a method of reusing yeast called "yeast washing" or "yeast harvesting." I haven't done it before but I've been interested in it since I first started brewing last September. The basics of it is once your beer is done fermenting, you take some of the muck at the bottom (the trub) and set it aside in mason jars in the refrigerator and it ( Read more... ) -
First all-grain brew day
So, the holidays have come and gone. Christmas in and of itself was a good day. My family (those of us in AZ - my parents, 2 brothers, myself and our families) rented a large, beautiful cabin in Forest Lakes, AZ for the week of Christmas. We had a lot of time to unwind, sit around the outdoor firepit, drink homemade booze (my beer and mead, my ( Read more... ) -
Happy new year, happy new beer: 29-Hour Sour
I have done a lot in the past couple of weeks but haven't had any time to post anything. I have another brew day post coming (5 gallons of a Bavarian Hefeweizer, and here's a teaser - my first ALL-GRAIN brew!). But I wanted to post a quick update because I have gone on and on about sour beers and heretofore haven't MADE any sour beers. Except today ( Read more... ) -
Make it a mango!
My wheat beer has been racked to secondary. I didn't do this the way you're supposed to. You're supposed to rack to a glass carboy because reasons (something to do with head space) but the evidence seems limited. The only reason I racked to secondary to begin with is because I wanted to turn this wheat beer into a mango wheat beer. I fucking love ( Read more... ) -
Lacto-Fermented Okra
I loooove pickled okra. It's probably one of my favorite kinds of pickles. I wanted to pickle okra, but canning is such a pain in the ass, and with the density of okra I didn't know if making simple fridge pickles would work (like I do with cucumber slices; just vinegar, water, salt and pickling spices in the fridge a few days). Lacto-fermentation ( Read more... )