Parti-gyle Brewing (The Hypobrew Way)
Check out my latest video. In this one I discuss and show how I Parti-gyle. It’s not the true way to do it, but it’s mine…so there.
Over the past few months I’ve been brewing and bottling like crazy. This is because I make a “Holiday 6-Pack” of beers I hand out to friends and coworkers. While doing that I depleted my 2 kegs in my keezer. Fast forward to 2 weeks from Thanksgiving: I realize that I need to fill a…
Since I’m part Irish and a homebrewer I felt compelled as St. Patrick Day approached to make an Irish beer. In American there aren’t that many beer styles that scream “Ireland”. Aside from stouts and reds there really isn’t a whole lot out there. I wanted to brew something different. I took a page from…
In my reading about the Saison style of beer I discovered that farmhouses in Belgium and France would typically toss in left over ingredients from their harvests and put it into their beers. As a homebrewer the style can be fruitful because is very forgiving; from fermentation temperatures to percentage of ingredients. These items are…
So here I am again at the end of summer (or early fall), writing another entry about a saison. Last year I wrote about my 2016 saison, where I talked a little bit about the tradition of saison and how I used it to make that beer. This year is a little different. This year…
Using a tip I learned from Alton Brown (for drying spices) I’ve set up a box fan and air filters to dry the hops I’ve grown at home. Then I seal them up with my vacuum sealer for storage.
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