Home Brewing Principles

There are a couple of things that we do with all of our home brewing that we feel make a difference in the quality of what we make.

1. Fun, fun, fun - Our primary reason for making our own beer and wine apertifs is to have fun with the process. Experiment with new ideas, and enjoy the process.

2. Water - We only brew with spring water to avoid any chemicals or additives related to tap water. We feel it makes a difference in the taste of what we make, and possibly contributes to a higher alcohol content (a guess, not fact)

3. Water Amount - We always brew our beer in 5 gallons of water. Some recipes and sites suggest adding water, but we feel that you want the grains and malt in the full 5 gallons so that none of the flavor is diluted.

4. Carboy - We always ferment in a glass carboy. We find it has the least influence on the overall flavor of the beer.

5. Tea Bag Technique - When the grains are soaking we move the bag just like you would a tea bag in a cup of water to ensure you maximize what you get from the grains

6. Bread - We make bread from the grains of our beers, and usually end up with approximately 5 loaves of fantastic tasting bread.


Monday, December 24, 2012

Honey Amber - Version 2

On Saturday, 12/22/2012, I went to the homebrew store and the liquor store and picked up more oak chips and Wild Turkey Honey Bourbon.  My amber ale that fermented with the oak chips that were soaked in Wild Turkey Honey Bourbon was so popular that I decided to make another batch of that ale.  It was also one of my personal favorites.  The oak chips soak in the bourbon for 2 months, so it will be at least February before I can make this batch of beer.  Add 4 weeks for fermentation and another two weeks in the bottle, so it probably won't be until April when it's ready.
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