Well I am sitting in the Bierstube at Siebel Institute of Technology(http://www.siebelinstitute.com) in sunny Chicago. It is still freezing ass cold, but I think I saw the sun for a minute earlier. We just finished our first day. We are learning about raw materials, grain to be specific, from a representative from Rahr Malting. While a majority of this information is not stuff we will use in the day to day operation of the brewery, the composition of… Continue

I just brewed a batch of "Instant Evil Oatmeal Stout," (recipe on tastybrew.com) last night. I will be using the same recipe for the third time now. The first time was a couple of months ago. I added caco nibs to the secondary to impart chocolate flavor. 5 oz. for 2 weeks. O.G. 1.075 F.G. 1.016 Turned out great. I entered it into the "Upper Mississippi Mashout" in MN last week, scored 37/50 overall. Not bad for a first timer. Next I brewed the same recipe and added Espresso to the stout. Not as… Continue

I made 2 beers from the same mash and they are lagering away as we type. I made a dopplebock and an Alt together from the same mash. I did the doplebock first and came out close to where I wanted it. 1.091 was the starting gravity. Here's the recipe. It started out as a Morebeer! kit is won last year and tweaked it a little.

Devastator II
Doppelbock


Type: All Grain
Date: 1/18/2010
Batch Size: 5.50 gal
Brewer: Jeremy Sherman
Boil Size: 6.50 gal:
Boil Time: 60 min Equipment: My Equipment: Igloo… Continue

After most of a month off the brew schedule, Doug and I got back on track with an easy Amber ale. 1053 SG, 30IBU's (all from Cascade) and fermenting nicely in the newly modified keg fermenter. Pitched 1056. Next brews in this cycle will be a brown ale and an IIPA.

I bought a mash paddle for adding mixing in grain, but i must say the best tool is a long wire whisk, like youd find in restaurant supply.

Enjoying my Stout I started last july.Perfect with the cold weather, and 11%!!!!!
It wasnt cheap to make, but its really good.

Very cool.... a bronze medal goes to the wife for her fab Lavender and Lemon Saison.
Second year in a row that she's medal'd at this comp.
Way to go!

This is my favorite session beer when Im in MN. So Im thrilled to see if I can make one that tastes similar. I've been wanting to brew this for a long time and have found several different recipes for it, but I settled with the BYO one because it has the most information like effecienty and what scale have been used to mesure hop extraction availerble.
BYO's recipe is straight forward:
(I have scaled down the size from 27L to 23L, so that explains the odd decimal numbers)

6,14 kg Pale Ale (7,8… Continue

Anybody out there have experience or some advice on finishing up this beer.

I transferred to the secondary and found that I have a tremendous amount of cloudiness over the entire beer profile. I used some finings to help drop out some of the proteins during the boil, but I am at a loss as to if this beer will really clarify or not over time doing the usual bottling after fermentation. Crazy thing was, it was clear as a bell before I pitched the yeast...
If I wanted great clarity, should I crash… Continue

Just finished my second brew yesterday, and my first was the day before. AWESOME. That smell is unbeatable, and watching these fermenters bubble is strangely addicting...First brew was a 10 gallon batch, that ended up being more like 8.5-9, and was the American Pale Ale II. We used Cal yeast (001) for one carboy, and English yeast (002) for the other. For my second day we brewed 5 gallons of the Irish Red Ale, and used the Irish yeast (004). While the American Ale has been fermenting well, the I… Continue