Tasting the Berliner

I finally got around to opening my final bottle of my Berliner Weiss I brewed in 2010.

Sour Cherry Stout

My Uncle got a hold of me and said he could get a big full of fresh tart cherries if I could make something interesting with them. Who turns down an interesting ingredient to brew with when its that fresh?

Yeast Slanting

When I first started brewing I used a new package of yeast for each brew, whether it be Wyeast, White Labs or dry yeast.  I didn't take me long to start researching re-using yeast to try and save money.

Michigan Lambic

When  I started brewing I only made the basic, stouts, porters, IPA's and wheat beers. Then as I became bored with those styles I started added things to the basic beer's, 'Hazelnut Brown', 'Chocolate Stout' and so on.  But what do you do once you become bored brewing those styles?  Take a shot at sour/wild beer.

First Post

I assumed for my first post I should describe my brewing process.  I started homebrewing in 2000 with the basic extract kit on the kitchen stove.  I made enough good batches to want to upgrade to all grain brewing, mashing in coolers and boiling with a turkey fryer.  Finally this year I decided I would prefer brewing with electricity for the conveince of being able to stay inside and the consitancey of maintaining the mash temps.  Below are a few pictures of my system.