Cryo Pop Hazy Pale Ale (Bracket Brewing Clone)

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For this brew I’m trying out cryo hops for the first time in this Bracket Brewing “Insert Name” hazy pale ale. This recipe was adapted from a homebrewer who queried bracket brewing on their hazy pale ale recipe. The grain bill for this beer is mostly pale malt, with a huge 30% of rolled oats and about 5% honey malt to give colour and a slightly sweeter/malty finish. The hops for this beer are Motueka, Idaho#7 and Cryo Pop, previously known as trial blend TRI2304CR. [Read More]
Cryo-pop  TRI2304CR  hazy  pale  ale  hoppy  motueka  idaho  all-grain  verdant  ipa 

Tips to avoid oxidation in homebrewed beer

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Tips to avoid oxidation in homebrew Brewing beer at home can be extremely rewarding. There’s no greater satisfaction than reaching a level of proficiency when you can comfortably say “I would pay to drink this in a pub”. However, with certain styles of beer and on a homebrew scale and budget, reaching that level (consistently) can be difficult. Oxidation is without a doubt one of the biggest banes of my existence (and a lot of other homebrewers out there). [Read More]
Oxidation  homebrew  ale  Hoppy  hops  closed-transfer  pressure  preservative  SMB  sodium-metabisulfite  ascorbic-acid 

Hazy Crusher (DDH Session NEIPA)

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I think this is my 3rd time making this beer, and I’m making it again because I think it’s great hazy ale. In the past, I’ve had issues around oxidation for these hoppy and oaty beers, but now I’m at a comfortable place with controlling oxidation through use of preservatives and techniques like closed transfers. When I ordered this beer, I could only get a hold of golden oat malt, which I decided to use. [Read More]
Hoppy  Hazy  Session  NEIPA  IPA  All-Grain  Juicy  Citra  Centennial  Idaho  DDH  Ale 

Fruited Kettle Sour

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Summer time means fruity sour. My homebrew shop is currently out of Wildbrew Philly sour, a strain of yeast that produces lactic acid as well as alcohol. This yeast has been my go-to for sours for the last couple of years, as it’s a lot less effort than kettle sours and produces similar results. However, I’m strapped for time given I want this beer done by Christmas, and Philly Sour isn’t really an option, so I’m going back to my kettle-sour roots. [Read More]
ale  all-grain  sour  gose  fruit  strawberry  fruity  fruit-beer  citra  lactobacillus  lacto  kettle 

Strawbarb Sour (Strawberry Rhubarb Gose)

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With this beer, I wanted to return to the first sour I ever made, a strawberry sour. It was not long after covid had started, and I was spending a lot of time indoors as my workplace at the time (a bar) was frequently shut due to lockdowns. I remember spending hours and hours researching souring techniques and methods, and eventually made my first kettle sour. It was a beer I was extremely proud of, because all the effort of planning and research paid off. [Read More]
Strawbarb  Sour  Strawberry  Rhubarb  Sour  Ale  Fruited  Citra  Gose 

Vanilla Milk Chocolate Stout

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It’s been a few years since I’ve done a stout, and winters coming up, so I thought I’d give it another crack. The last stout I made was a coffee chocolate stout, which used cold-brew coffee and cacao nibs soaked in congac. It was pretty good, but I wanted to do something different this time. I’ll be keeping a similar grain bill and hops (Fuggles), but I’ll be adding lactose to round out the bitterness, and I’ll also be adding cacao nibs and 2 vanilla beans. [Read More]
Vanilla  Milk  Chocolate  Stout  Dark  Ale  Coffee 

DDH Oat Cream Tropical Hazy IPA

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After my last pacific/wheat ale, and success using sodium metabisulfite and ascorbic acid, I’ve decided to take another crack at a Hazy IPA. This beer will feature Nectaron, which I’m trying for the first time, as well as BRU-1 and El Dorado, which I’ve had good results with in the past. As with my other Hazies, I’m aiming for a 2:1 chloride to sulfate ratio, heavy whirlpool and dry hop additions, and I’m looking to reduce oxidation as much as possible. [Read More]
Oat-cream  Tropical  Hazy  IPA  Ale  All-grain  Nectaron  BRU-1  El Dorado  NEIPA  Hoppy 

Valuable Life Lesson Learned on Using Pressurised Fermenters

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I learned a valuable life lesson yesterday - If you’re dealing with pressurised vessels or containers, make sure there is something in place to stop it rapidly depressurising. Yesterday, I noticed that my pressure ferment of my Stone and Wood clone (link here) was not building in pressure, even though my spunding valve was set to a higher psi. I listened closely to the fermenter lid and heard a small hissing sound. [Read More]
Pressure  fermentation  pressure-transfer  closed-transfer  ferment  pressurised 

Stone & Wood Clone #3

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In an effort to refine the Stone & Wood clone from this post, I’ve updated the recipe based on the results and inspiration from other sources (see link in notes). For the new batch, I’m adding some flaked wheat to add some more haze, and i’m lowering the percentage of ale malt. I’m also switching to american ale malt, in order to get a lighter colour. Finally, I’m increasing the dry hop to 100g and maintaining IBUs at around 22. [Read More]
Stone&Wood  Clone  StoneWood  Pacific  Ale  Galaxy  All Grain  Hoppy  Hazy 

Beers & Goals of 2023

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2022 was a good year for brewing - I definitely got back into the swing of things and was able to brew a lot more beer than in 2021. While there was some dud beers (mostly due to oxidation..), the beers in general definitely improved in quality. I recognised that I branched out in styles as well, experimenting with different spices and yeasts. Of these, the Beglian White Ale (Witbier), Aussie Sparkling Ale and Mango Lassi sour were 3 notable beers that involved new ways of brewing with spices and different hop varietals. [Read More]
2023  coffee  stout  saison  sour  fruit-beer  pacific-ale  galaxy  pale-ale  SMASH