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The Exploited Belgian Pale
During the fall of ’09, our attempt at cloning the Bruery’s Autumn Maple led us to an interesting discovery: whatever yeast they use is a complete ass kicker and unlike any other commercial strain...
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Exploited Belgian Pale Tasting
Normally when I’m brewing with an element that I haven’t used before (a strain of yeast, a new adjunct or specialty malt, etc), I try to find out as much info as I can about other brewers’ past...
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Bourbon Aged Russian Imperial Stout
Although not my favorite style in the world, a well made, nicely balanced bourbon barrel aged Russian Imperial Stout definitely holds my respect. It’s a curious style that’s captivated my interest,...
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Bourbon Wood-Aged Tripel
Every beer geek can probably remember back to the first craft beer they had that opened their eyes to the vast array of flavors that can be present in a beer. For me, that beer was Chimay Grande...
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Pro-Am Imperial Red with Rye
Although it was a lot of fun in the beginning, I rarely submit our beers to competitions anymore. There was a point when I felt like judges’ feedback was the only place where I could get honest,...
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Brettanomyces Experiment - Initial pH, Attenuation, and Secondary Metabolites
Over the years, I’ve found that new brewers typically fall into one of two categories: those that like to jump in with both feet and learn from experimentation or those that like to research as much...
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Autumn Maple II and the Yambic
Back in October of ’09 when we set out to clone the Bruery’s Autumn Maple, we were experimenting with a strain of yeast that we hadn’t worked with before…the Bruery’s house yeast. With commercial...
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Summertime Gose
As a home brewer, people are naturally interested in what you’re making. It’s always fun to share your beer, but one of my favorite things about the hobby is introducing people to flavors in beer that...
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Wort Convenience
Over the years, few things have helped improve our brewing more than fermentation control and proper yeast management. Pitching the appropriate level of yeast for each batch is key; if you...
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Polecat Porter
With a limitless number of beers to be created, it’s rare that I’ll spend the time re-brewing something I’ve made in the past. If I do, it’s usually because the first batch wasn’t quite right and I...
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Amalgamation Autonomous
Between June 21st and 23rd of 2012, the National Homebrewer’s Conference will be held in Seattle….or actually, our sister city across the lake: Bellevue. While I can’t speak from personal experience,...
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Imperial Red with Rye Review
I’m always somewhat hesitant to write up formal reviews of my beers…not because I’m afraid of unjustifiably glorifying or castigating them, but more so because I don’t feel that I can adequately...
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Brettanomyces Experiment Results
Back in April, using Chad Yakobson’s Brettanomyces Project dissertation as a backdrop, I began an experiment to determine which concentration of starting lactic acid would yield a brett beer with the...
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Hair of the Dog Matt Clone
With NHC approaching, my brewing focus lately has been centered on creating beers to serve at either Club Night or in the Hospitality Suite. I’ll still probably enter a few into the competition for...
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The 2nd Barrel: Pediococcus and Brettanomyces Lambicus
Back in May, I made the long drive over to Prosser, WA to pick up a freshly emptied white wine barrel from Maison Bleu Winery. When I arrived though, the barrels were in such great shape and at such...
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Summertime Gose Tasting
A few months back, I came across a post on Beer Advocate in which the OP was searching for various Goses for a tasting that he was going to be hosting. Not only was he interested in commercial...
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Autumn Maple Clone(s) Tasting
From left to right, '09 Clone, '09 Bruery's Autumn Maple, and '10 CloneAlthough I brewed my first attempt at an Autumn Maple clone over 2 years ago and my 2nd attempt about 1 year ago, in all that time...
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Glacial Eis
Every year I look forward to the various beer festivals in the area, but one more than all the others keeps me waiting in anticipation: Brouwer’s Big Wood. The local beer haven Brouwer’s is known for...
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Bière(s) de Garde - (Le Trois Mandragores)
For whatever reason, I’ve never really had a shortage of patience in my life. I have no problem lagering a Baltic porter for months on end or waiting for oak to impart its subtleties into a bourbon...
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Naked City Collaboration RIS
Courtesy of club member, Nick L.Back in the fall of 2011, the Washington Homebrewers Association (WAHA) sent out an email to all of the Washington AHA registered homebrew clubs to see if there was any...
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