I added a Yo button to our website (on the right, just above the calendar. Click it) If you don’t know, Yo is the new “zero character” social media app that was lampooned for receiving startup capital. On the surface, it seems silly, but it is an interesting concept. A lot of times you don’t need content, and I thought this could be interesting to test here. When something new is posted, we send out a Yo. You don’t need an email or tweet telling you that something was posted, you just know.,
Besides that, it’s just sort of fun to Yo people 🙂
If you have Yo or are going to install it, send a Yo to GONZOBREWERS and the next time we post, you should get YO’d back
Here are the slides from the National Homebrewers Conference detailing the proposed changes to the BJCP Guidelines for 2014. The last major changes were in 2008 and some categories are being renamed, a couple new ones, and several retired.
An older, but still great explanation of batch sparging, along with an explanation of other sparging methods. It’s written by Denny Conn, a rather prolific home brewer, who also has a book coming out in November: Experimental Homebrewing.
Cheap ‘n Easy Batch Sparging
This is a great website that pulls in homebrewing posts from all over the internet onto one page, for those of you who just can’t get enough homebrewing information.
This article from BYO on spices that you can add to your beers includes a handy spreadsheet listing the ingredients along with what part of the plant is used, how much to use, and when to add it.
Brewing with Spices: Techniques.
The Drunk Alchemist: Rise and Fall of US Barley.
Craft beer is killing the US barley industry.
The demand for american 6-row barley is collapsing. The standard american light lager that once had a stranglehold on the american beer market is losing popularity and people are instead drinking brews that derive their sugar from 2-row barley instead of corn/rice. This shift in demand put stress on the supply of barley, and the US was forced to increase its imports (mostly from Canada).
I needed some Belgian candi sugar for the saison I made this past weekend, and this blog post has a great writeup on what to do:
How to make Belgian Candi Sugar
I brewed this up this past Sunday
||1.048 - 1.065
||1.002 - 1.012
||20 - 35
||5 - 14
||2.3 - 2.9
||5 - 7 %
|Pilsner (2 Row) Ger
|Munich Malt - 10L
|Vienna Malt (Briess)
|Black Malt - 2-Row (Briess)
|Candi Sugar, Amber
|Belgian Saison II Yeast (WLP566)
||68°F - 78°F
|Did a 1L starter and pitched the entire thing.
Using one of the 13gal fermenters since I expect vigorous action and in the fermentation fridge at 86F
Added a drop of olive oil after pitching the starter,to see if it helps fermentation
5/26 8am: fermentation seems to be going good; seeing bubbles