An old culture thta really should held or possibly a large small business for those market I remember chrisrmas times of my youth like I recall my birthday bash. They had been rather outstanding and so i often appeared to that day that year if we obtained with each other to be a significant happy friends and family.essay writing australia It had been a year of gatherings and also the shear contemplated it turned out fascinating; the happy x-mas carols had been performed, the christmas plant was adorned and products were definitely embraced. Continue reading

Quad IPA – no name yet

Beer Details

Style: Belgian Dark Strong (hoppy) Ale
Batch Size: 12 gallons
Target OG: 1.097
Target FG: 1.010
Mash Temp: 148 F
Strike Water: 13 Gallons at 159 F
Batch Sparge Water: 7 Gallons at 175F


  • 21 lbs American 2-Row
  • 10 lbs Red Wheat
  • 2 lbs vienna
  • 2 lbs Caramel Malt 40L
  • 2 lbs Belgian Aromatic Malt
  • 1 lb Extra Special
  • 1 lb Carafoam
  • 3lbs Flaked Corn
  • 3lbs light candi sugar


  • 2 Ounce Saaz 60 min
  • 2 Ounce Saaz 30 min
  • 2 Ounces Sorachi Ace 30 min
  • 1 Ounce Citra 15 min
  • 1 Ounce Hallertauer Hersbrucker 15 min
  • 2 ounces Citra 5 Min
  • 1 Ounce Sorachi Ace Flameout
  • Dry hop 4 ounces Citra


  • White Labs WLP530 Belgian Abbey Ale


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To send summer packing we brewed the biggest belgian beer we have ever brewed with 42 pounds of grain for a 12 gallon batch. The beer is a combination of both of our favorite styles, Davids being IPA and Belgian beers for me. There really isn’t a style category for this beer but the closest I was able to get was a Belgian Dark Strong Ale but the IBU’s are way too high for that category. Brew started off great, David showed up right on time at 10:00 and I was clear headed which was surprising considering we were up pretty late playing poker the night before.. We hauled the equipment down and went to work, perfect temps were hit and  Andrew my little guy also pitched in to help out.


Mead: Half way there, maybe

Just racked my mead, a strong 14% mead about 6 months in. The taste comes off a little  harsh hopefully another 6 months in the secondary will blend the flavors. Getting a strong alcohol burn with a sweet honey after flavor. Going to check it again around February. Going to take some pointers from Pat’s Honey blog next batch and try to blend some honey. Using the Wildflower honey is kind of a crap shoot on what your mead will actually taste like.

On a side note Racking took about 10 minutes with my brand new 1/2″ auto syphon from West Boylston Homebrew Emporium, not sure why I never had one of these. No more 20 minute syphon sessions

20140731_185524 (Large)

Saison Le Boeuf


Beer Details

Style: Saison
Batch Size: 12 gallons
Target OG: 1.078
Target FG: 1.010
Mash Temp: 148


  • 24lbs American 2-Row
  • 6lbs White Wheat
  • 6lbs Flaked Corn
  • 1lb 20L Malt


  • 2 Ounce Hallertauer Hersbrucker (60 minutes)
  • 2 Ounce Simcoe (20 minutes)
  • 2 Ounce Amarillo (flame out)


  • White Labs WLP568 Belgian Saison

So now that temps are hitting 80-90 with HIGH humidity its about time to start brewing Saisons.  Saison which is a french/belgian farmhouse ale  is a high temperature fermenting beer so summer is a perfect time to brew a saison if you don’t have a way to control your fermentation temps like me! I try to brew with the seasons.

This beer should have a nice Belgian spicy nose, lightly hopped and high on ABV around 8.7, which is a little high for this beer style but who doesn’t like fun?  I hit perfect temps at 148 so we should have a light body mouth feel and fermentation temps were steady in the lower 80s which works great for this yeast blend. I did have an extra long mash time which lasted about 90 minutes because I forgot to put my sparge water on, burgers were more important at the moment.

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Dry Hopping and Checking in on the crops

Checked in on the hop plants, one of the cascades is at about 5ft high right now and the rest are still below 3 feet. There are 5 plants all together, this is my first attempt at growing and I’ve read that they do not really produce on the first year. Guess we will see in September. Also added 4 ounces of Citra into the Merica Pale Ale to dry hop for 1.5 weeks. This beer should be ready by 4th of July at which time I can guesstimate that there will be vast depletion to my beer reserves.

2014-06-07 15.33.08

Merica Pale Ale


Beer Details

Style: Pale Ale
Batch Size: 12 gallons
Target OG: 1.058
Target FG: 1.010
Mash Temp: 152


  • 24lbs American 2-Row
  • 4lb 40L caramel malt


  • 1 Ounce Citra (60 minutes)
  • .5 Ounce Citra (45 minutes)
  • .5 Ounce Citra (30 minutes)
  • .5 Ounces Citra (15 minutes)
  • 1.5 Ounce Citra (flame out)
  • 6 Ounces Citra (Dry hop 2 weeks)


  • White Labs WLP001

Merican’ Pale Ale is a floral pale ale which should taste nicely as a summer session beer. Merican because it’s due on the July the 4th

Brew day went great, Dave showed up at his early 12:30 and we grabbed subway and coffees and got right to task.  Went a little above temps I was shooting for 150 but ended up hitting 152 mash temps, we should of took into consideration the heat on brew day.  Nothing out of the ordinary this brew day accept for the occasional bee in the brew pot. Mashed in 28lbs of grain and used all citra for hops, final batch was 12 gallons when we topped off the fermenter. Fermentation was pretty vigorous finishing in just 2 days but that could have allot to do with the 75 degree temps in the brew room, I really need to look into cooling my brew room during summer months. Another option is next time I could use East coast ale wlp008, I read there are a few companies fermenting that out to 90 without any off flavors.



2014-05-10 14.09.51

Bonners Best Blonde Ale

Beer Details

Style: Blonde Ale
Batch Size: 12 gallons
Target OG: 1.055
Target FG: 1.010
Mash Temp: 152


  • 23lbs American 2-Row
  • 1lb 20L caramel malt
  • 1lb Wildflower Honey


  • 2 Ounces Fuggles (60 minutes)
  • 1 Ounce Liberty (30 minutes)

Other Ingredients

  • Mr. Potato head’s ear


  • Safale US-05 (2 packs)

Bonner’s Best is a pretty traditional blonde ale, a light beer that both beer snobs and light beer noobs can enjoy together.

Brew day went great, it was a solo mission so instead of brewing 17 gallons like originally planned I went with 12 gallons instead.  I Brought up the strike water to 162 and added 24lbs of grain which brought my mash temperature to 152. After mashing for 60 minutes I recirculated the mash and transferred the wort to my boil kettle and batch sparged. Once I hit a rolling boil I added 2 ounces of fuggles and 30 minutes later 1 ounce of liberty hops.  I chose Fuggles and liberty both for their low alpha acids we definitely do not want to have a bitter beer when drinking a blonde.  After boiling for an hour I added my whirfloc and yeast nutrient and 1lb of wildflower honey, originally I didn’t plan for the honey but I saw the jar of wildflower honey which I recently used in a mead sitting on my shelf  all lonely and sad and decided to invite him to the party. While cooling  down the wort my brewing partner in training went ahead and added his own touch to the recipe by launching Mr. Potatohead’s ear into the cooling wort, this step is totally optional but I will update if it added anything positive to the recipe.