So beautiful!
Just cleaned up the garage and had to take a picture of the home brewery. Next project is the steel brew stand.
A tasty Telegraph Rye XPA
We had a chance to share our Honey Orange Ale with Brian the owner of Telegraph brewery in Santa Barbara CA. After enjoying Telegraph’s California Ale for years, it was great to share some of our beer with Brian. If you ever have a chance, make sure to check out the Telegraph Tap room!
Crazy Happy Belgium Ale Yeasts
**CLICK TO SEE THE VIDEOS! — So the day after we made the Big Arm Brune (Leffe Brune Clone) I went to check on the yeasts and was surprised to see a swirling vortex of beer. The krusen had bubbled up and clogged the blowoff tube. This is the first time we have used this yeast and...
Big Arm Brune
Started around 10:30 The Beer Barons showing support! 11:25 – added around 6 g of epson salt and .5 g of table salt to match the Belgium water profile 11:29 – big arm making star-san 11:45 adding 48 quarts of water at 160° 11:50 – the Big Arm adding the flaked barly 2:38 started the boil
Rad Red Update
So this is an update to the gravity of the Rad Red. It looks like the gravity is holding at 1.012. (The temperature was at 72° so I had to add .001) The recipe called for 1.011. It should be time to move to secondary. I am going to try the boil test for diacytl....
Testing out the Barron’s Stone Ruination Clone
So this was our first taste testing to see how our clone stacked up against the real brew. I love Stone’s Ruination IPA, so we set out to make a clone a couple of months back. We had a little time today so we thought that the Beer Barons would see how our IPA stacked...
Rad Red
9:20 Let’s start! We take everything out. 9:40 Adding water We add about 22 gallons to the Hot Liquer Tank We want to hit 160.1° F 10:27 Hit 160° 10:36 Added the grain Grain Temp @ 145° we need to add the heat to rais the temp dropped to 140° 10:41...
