tag:blogger.com,1999:blog-89274471526804995232024-02-21T10:37:26.827-05:00All Things HomebrewingIf you are just getting into homebrewing and have any questions or concerns, please feel free e-mail me. homebrewingadventures@gmail.com Anything topics you would like to see covered?Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-8927447152680499523.post-20504790368515170162012-04-22T15:31:00.007-04:002012-04-23T13:02:58.372-04:00Latest Batch (De Dolle Still Nacht "inspired" ale with bugs)<a href="http://3.bp.blogspot.com/-MLUgS_aPWmU/T5Rk9xLBKmI/AAAAAAAACjM/km4vt9jvrCk/s1600/brett.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 120px; height: 200px;" src="http://3.bp.blogspot.com/-MLUgS_aPWmU/T5Rk9xLBKmI/AAAAAAAACjM/km4vt9jvrCk/s200/brett.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734319237883832930" /></a><br /><span ><span style="font-size: 100%;">Hey all, Well I mentioned I was going to be getting back into doing some more beer with Brettanomyces and some other bugs. Well I just racked my De Dolle, Stille Nacht inspired ale out of the primary into 2 different carboys and pitched a vial of Brett claussenii (WLP 645) in one and a vial of Belgian Sour Mix I (WLP655) in the other. I'm not expecting a lot of sourness from the B. claussenii, just more of a pineapple-like aromatic quality hopefully. I'm going to see what I can do with both of these as far as blending them when they are all done. I'm very anxious to try these as it has been a couple years now since I have played with any wild yeast or bacteria. Here is the recipe I came up with for this beer. This is a 90 minute boil to try and volitize dms precursors.</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div><span ><div>Stille Nacht inspired</div><div>16-E Belgian Specialty Ale</div><div>Author: Brian Richards</div><div>Date: 4/13/2012</div><div><br /></div><div>Size: 10.5 gal</div><div>Original Gravity: 1.082 (1.026 - 1.120)</div><div>Color: 7.58 (1.0 - 50.0)</div><div>Bitterness: 20.8 (0.0 - 100.0)</div><div><br /></div><div>Ingredients:</div><div>23.0 lb Belgian Pils</div><div>8 oz Honey Malt</div><div>8 oz Special Aromatic Malt</div><div>8 oz German CaraFoam</div><div>8 oz Belgian Biscuit</div><div>8 oz Belgian Caravienne</div><div>2 lb White Table Sugar (Sucrose)</div><div><br /></div><div>.75 oz Bravo (14.2%) - added during boil, boiled 60 m</div><div>0.5 oz Styrian Goldings (3.4%) - added during boil, boiled 15.0 m</div><div>0.5 oz Styrian Goldings (3.4%) - added during boil, boiled 3.0 m</div><div>1.0 ea Fermentis T-58 Safbrew T-58</div><div>1.0 ea Fermentis S-33 Safbrew S-33</div><div><br /></div><div>I transfered from primary fermenter into 2 5 gallon carboys carrying over a decent amount of yeast from the primary and I pitched 1 vial of WLP645 (Brett. claussenii) and 1 vial of WLP655 (Belgian Sour Mix I). When I transfered the beer my gravity was at 1. 022, not sure how much character I'm going to get with this being the starting line for souring agents. I'm a little rusty. </div><div><br /></div><div>**********</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGBiipvANTiVph052tWPW_xl1WCF7KyQ6zpBjeA9bQUgPGDTgvNtvAR7b5MQVfplP108_TLBTufsxXjGjpTUZOqHznNV1hGVAcv2JX4z12KwH-1kEAW4-lUIfKEzuRvinwTOv3YSRBAdg/s1600/otas.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGBiipvANTiVph052tWPW_xl1WCF7KyQ6zpBjeA9bQUgPGDTgvNtvAR7b5MQVfplP108_TLBTufsxXjGjpTUZOqHznNV1hGVAcv2JX4z12KwH-1kEAW4-lUIfKEzuRvinwTOv3YSRBAdg/s200/otas.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734319379376657842" /></a> Well, my and my bro-in-law are thinking about brewing a batch of our O.T.A.S. (One Ton Axle Swap) Imperial Porter today for a festival in Portage, IN. (Porter's Perfect Pint sponsored by Leroy's Hot Stuff and Pat's Liquor) We want to age some of it in a recently dumped whiskey barrel that should be arriving this week. If you live in the area you should come check us out. I believe it is in late Sept to early Oct. sometime. I'll definitely be posting about it as it approaches.</div><div><br /></div><div><br /></div></span></div>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com4tag:blogger.com,1999:blog-8927447152680499523.post-53526648281770728102012-04-18T10:10:00.001-04:002012-04-18T10:45:55.637-04:00Gettin' Back To Gettin' Funky<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ_byq7OeD7hnHlX9L323U7ydDZXiD_eZLCBqn_vqM91yETavmAX_YGem_WztBL-qH0ZNKT7KsrhvLn2EfKNFJySeev2gP2UPFbP47BrlXQhFfjuJei_YoLwISLgAs2slTeTmSXKe3qwc/ width="240" height="301"/></center>I love sour beer. Write that on my tombstone. I also like to brew it. As a homebrewer with a busy schedule this can pose a problem. You see I got so busy with family, school, work and such that I got stuck in that rut of only brewing once in a great while so I was cranking out more sessionable and easy-to-turn-around beers. Now, those bretty horse blanket and face contorting flavors I am without. Sad indeed. So I decided to do something about it and brew a nice base beer that is inspired by De Dolle Stille Nacht and I'm planning on splitting it 3 ways with different bugs in each carboy. I'm going to use a White Labs lambic blend, Brett claussenii, Starter from a Hansens Oud Kriek and maybe some Jolly Pumpkin dregs. I can then decide if I want to do any blending down the road.
I also have plans to do an old ale or maybe more along the lines of a stock ale with some Brett clausenii to try and mimic the old traditional aging process where these beers would pick up Brett anomulus (clausenii) - like characteristics from the barrels.
I'm also getting set to do some Flanders red and possibly an Oud brown aged in stainless steel to compare against the reds. (Wich are still brown's by the way) Confusing facts for a different post.
So that's my brew plans for the next couple weeks. I'll post recipes and pics as I go.
Cheers,
BR Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-35202409665893902722012-04-17T20:00:00.006-04:002012-04-17T20:27:43.527-04:00Homebrew Supply Stores<a href="http://sphotos.xx.fbcdn.net/hphotos-ash4/383384_3743902476647_1248788281_33722226_884189765_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 576px; height: 960px;" src="http://sphotos.xx.fbcdn.net/hphotos-ash4/383384_3743902476647_1248788281_33722226_884189765_n.jpg" border="0" alt="" /></a><br />Hey all, this is my first post in a long time. I've found myself with a lot more time on my hands lately so I think its about time to get back to updating the old blog. Sorry to those who have been following this and wondered where the heck I went. I've been busy brewing and have lots to blog about and I'll get to that in the next week or two but I thought I'd start off with a quick little bit of praise to a really good homebrew supply store (now with 2 locations -- Taylor, MI & Ann Arbor) that I've been more than satisfied with as of lately. I'm am a frequent customer of sites like Northern Brewer, Morebeer, Midwest, Austin Homebrew, Williams Brewing and the like but lately I have found that AIH "Adventures in Homebrewing" has been my go-to website for ingredients and equipment. I have found so many great deals on that site and being a MI resident I get a huge discount on shipping when I order full sacks of grain. Where else can you order a 55 lb sack of Belgian Pilsner malt and have it shipped to your front door the same week for $5.00 shipping? Nowhere, that's where. Every time I place an order I get follow up emails and if there is something wrong they give you a call and sort it out. Everyone I've talked to there is very helpful. The also have a rewards program so you can get coupons to use when you accumulate points from purchases. I just placed an order for a used Whiskey Barrel (5 gal) for $89.00.....C'mon that's a steal.<div style="font-family: Georgia, serif; font-size: 100%; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-weight: normal; ">I just wanted to throw some praise their way and hopefully send a few customers in their direction. By the way, I am not affiliated with them in anyway, even though my URL is similar to the name of their store.</div><div style="font-family: Georgia, serif; font-size: 100%; font-weight: normal; "><br /></div><div><span><b><span>Adventures In Homebrewing</span></b><span style="font-family: Georgia, serif; font-size: 100%; "> </span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-weight: normal; "><a href="http://www.homebrewing.org/">http://www.homebrewing.org/</a> </div>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-62843558210391326582010-05-03T00:04:00.003-04:002010-05-03T00:18:57.998-04:00Dry Hopping Experiment<span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:13px;">Whoah, my dry hop experiment (with this particular beer) gave me totally unexpected results. Cascade came out on top of the Amarillo. I think it had to do with a balance thing since I used a lot of amarillo at the end of the boil. The Cascade dry hopped beer was more complex and enticing where as the Amarillo Dry Hopped beer just seemed to be more 1 dimensional. Kegged the Cascade version and threw in an ounce of Cascade and an ounce more of amarillo in the Amarilly dry hopped version for good measure. I'll keg that one once they settle out.</span><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:13px;"><div>Brians IPA</div><div><br /></div><div>A ProMash Recipe Report</div><div><br /></div><div>BJCP Style and Style Guidelines</div><div>-------------------------------</div><div><br /></div><div>14-B India Pale Ale, American IPA</div><div><br /></div><div>Min OG: 1.056 Max OG: 1.075</div><div>Min IBU: 40 Max IBU: 72</div><div>Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond</div><div><br /></div><div>Recipe Specifics</div><div>----------------</div><div><br /></div><div>Batch Size (Gal): 10.00 Wort Size (Gal): 10.00</div><div>Total Grain (Lbs): 27.50</div><div>Anticipated OG: 1.074 Plato: 18.01</div><div>Anticipated SRM: 8.1</div><div>Anticipated IBU: 98.4</div><div>Brewhouse Efficiency: 75 %</div><div>Wort Boil Time: 60 Minutes</div><div><br /></div><div>Pre-Boil Amounts</div><div>----------------</div><div><br /></div><div>Evaporation Rate: 15.00 Percent Per Hour</div><div>Pre-Boil Wort Size: 11.76 Gal</div><div>Pre-Boil Gravity: 1.063 SG 15.45 Plato</div><div><br /></div><div>Formulas Used</div><div>-------------</div><div><br /></div><div>Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.</div><div>Final Gravity Calculation Based on Points.</div><div>Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg</div><div>Yield Type used in Gravity Prediction: Fine Grind Dry Basis.</div><div><br /></div><div>Color Formula Used: Morey</div><div>Hop IBU Formula Used: Rager</div><div><br /></div><div>Additional Utilization Used For Plug Hops: 2 %</div><div>Additional Utilization Used For Pellet Hops: 10 %</div><div><br /></div><div><br /></div><div>Grain/Extract/Sugar</div><div><br /></div><div> % Amount Name Origin Potential SRM</div><div>-----------------------------------------------------------------------------</div><div> 90.9 25.00 lbs. Pale Malt(2-row) America 1.036 2</div><div> 3.6 1.00 lbs. Wheat Malt America 1.038 2</div><div> 3.6 1.00 lbs. Crystal 60L America 1.034 60</div><div> 1.8 0.50 lbs. CaraVienne Malt Belgium 1.034 22</div><div><br /></div><div>Potential represented as SG per pound per gallon.</div><div><br /></div><div><br /></div><div>Hops</div><div><br /></div><div> Amount Name Form Alpha IBU Boil Time</div><div>-----------------------------------------------------------------------------</div><div> 2.00 oz. Chinook Pellet 11.40 50.1 60 min.</div><div> 2.00 oz. Chinook Pellet 11.40 25.5 30 min.</div><div> 2.00 oz. Cascade Pellet 5.40 8.0 20 min.</div><div> 1.00 oz. Amarillo Gold Pellet 9.10 6.7 20 min.</div><div> 2.00 oz. Amarillo Gold Pellet 9.10 8.0 10 min.</div><div> 1.25 oz. Amarillo Gold Pellet 9.10 0.0 0 min.</div><div> 1.25 oz. Cascade Pellet 5.40 0.0 0 min.</div><div><br /></div><div>I split this into two batches and dry-hopped one with 2oz of Cascade and one with 2oz of Amarillo hops. I was 100% sure I'd like the Amarillo better. Turns out, Cascade worked better. (for this recipe anyway). I used a lot of late addition Amarillo so I think the cascade beer was more compled because of the dry hopping.</div></span></div>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-5851283880867764772010-02-24T14:15:00.004-05:002010-02-24T14:32:11.694-05:00Big Ol' Something-or-Other<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZDinujPjTXk/S4V-fdfRpcI/AAAAAAAAAxs/h0nQK8J3U9M/s1600-h/beer.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_ZDinujPjTXk/S4V-fdfRpcI/AAAAAAAAAxs/h0nQK8J3U9M/s200/beer.jpeg" alt="" id="BLOGGER_PHOTO_ID_5441894803703965122" border="0" /></a><br />I got to spend some time in the garage on Sunday and brew some beer which was a nice treat. I've been so busy this passed year that brewing has been sparse and the supplies are dwindling. I think this is technically my first "kitchen sink" beer I've ever brewed. No I didn't brew it in my sink. Basically I brewed a huge beer with what I had on hand. Good thing is, it is probably something I would have tried anyway.<br /><br />A ProMash Recipe Report<br /><br />Recipe Specifics<br />----------------<br /><br />Batch Size (Gal): 5.50 Wort Size (Gal): 5.50<br />Total Grain (Lbs): 25.25<br />Anticipated OG: 1.127 Plato: 29.52<br />Anticipated SRM: 20.2<br />Anticipated IBU: 65.2<br />Brewhouse Efficiency: 75 %<br />Wort Boil Time: 90 Minutes<br /><br /><br />----------------<br /><br />Evaporation Rate: 15.00 Percent Per Hour<br />Pre-Boil Wort Size: 6.47 Gal<br />Pre-Boil Gravity: 1.080 SG <br />Final Gravity 1.100 OG<br />-----------------<br />Grain/Extract/Sugar<br /><br /> % Amount Name Origin Potential SRM<br />-----------------------------------------------------------------------------<br />25.7 - 6.50 lbs. Pale Malt(2-row) - Great Britain - 1.038 - 3<br /> 3.0 - 0.75 lbs. Crystal 125L - Great Britain - 1.033 - 120<br />65.3 - 16.50 lbs. Munich Malt - Germany - 1.037 - 8<br /> 4.8 - 1.20 lbs. Flaked Oats - America - 1.033 - 2<br /> 1.2 - 0.30 lbs. Rye Malt - America - 1.030 - 4<br />-----------------------------------------------------------------------------<br />Hops<br /><br /> Amount Name Form Alpha IBU Boil Time<br />-----------------------------------------------------------------------------<br /> 3.00 oz. Cluster - Pellet- 5.00- 48.5 - 60 min.<br /> 1.00 oz. Styrian Goldings - Pellet- 3.75- 8.5 - Mash H<br /> 1.00 oz. Styrian Goldings - Pellet- 3.75- 6.2 - 30 min.<br /> 1.00 oz. Styrian Goldings - Pellet - 3.75- 2.0 - 5 min.<br /><br />I pitched SafAle US-05 & SafAle T-58 (supposedly the strain used in De Struise Pannepot)<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-25947880966329944622009-12-16T15:03:00.001-05:002009-12-16T15:23:25.388-05:00<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7bq3nqyTuHtOo88MmBxTVQeTsLe2z4IwxRgaJfkHQZrGVE_9saAfAiQ5Qn5_82OTxomm7-IvjWSXofYDrMTRaEJfQQuxd9OqGgsHCCAjJGVW56ETUAqcbNiORvQQXB-9mQtLb-YD9yjH/s1600-h/2009-12-16+00.08.48-702657.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7bq3nqyTuHtOo88MmBxTVQeTsLe2z4IwxRgaJfkHQZrGVE_9saAfAiQ5Qn5_82OTxomm7-IvjWSXofYDrMTRaEJfQQuxd9OqGgsHCCAjJGVW56ETUAqcbNiORvQQXB-9mQtLb-YD9yjH/s320/2009-12-16+00.08.48-702657.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5415927148183539810" /></a></p>2nd to last bottle of my undead red that my friend James had stashed away. 3+ years old now and tasty!Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com2tag:blogger.com,1999:blog-8927447152680499523.post-2133672126393503792009-09-03T15:32:00.002-04:002009-09-03T15:35:54.195-04:00Brewday Where Are You?I'm back in school and I am swamped with reading and my beer supply is dwindling away. I need to set up some sort of automated system to brew for me while I am in class. Hopefully I can find the time to sneak in a brewday soon. It seems every second of my day that I am not at work or asleep I am in a book. Oh well, it's only 2 years of school and then back to the old hobby (religion) we know as homebrewing.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-78993235564880366212009-08-13T03:05:00.001-04:002009-08-13T03:05:06.070-04:00I Am a Home Brewer<div xmlns='http://www.w3.org/1999/xhtml'><p><object height='350' width='425'><param value='http://youtube.com/v/xwy6XMN30CA' name='movie'/><embed height='350' width='425' type='application/x-shockwave-flash' src='http://youtube.com/v/xwy6XMN30CA'/></object></p><p>Can you spot the Yooper in this video?</p></div>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-58275678393603030062009-08-04T02:16:00.003-04:002009-08-04T02:19:19.709-04:00FOOP<a href="http://www.youtube.com/watch?v=v7Wokg4VxvY">DRINK YOUR FOOP</a><br />I decided to try drinking the FOOP--(Formerly Once Only Protein) from a Hopped up Red Rye beer I did this morning. It was really interesting. It is going to be a brewday tradition from here on out I believe.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com5tag:blogger.com,1999:blog-8927447152680499523.post-22262090517676931922009-07-27T22:11:00.003-04:002009-07-27T22:22:48.232-04:00MBG Festival & UPtoberfest<a href="http://www.uptoberfest.org/images/bdnbsmall.jpg"><img style="WIDTH: 150px; CURSOR: hand; HEIGHT: 85px" alt="" src="http://www.uptoberfest.org/images/bdnbsmall.jpg" border="0" /></a><br /><div><a href="http://www.michiganbrewersguild.org/mbgimages/greatbeerstate4.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 496px" alt="" src="http://www.michiganbrewersguild.org/mbgimages/greatbeerstate4.jpg" border="0" /></a><br /><br /><div>The <a href="http://www.michiganbrewersguild.org/">Michigan Brewers Guild </a>is going to be hosting a festival Sept. 12 in Marquette! They need people to help out and pour beer for this event so if anyone is interested in pouring beer samples for a few hours let me know by emailing me your name and phone # and I will add you to a list that I am going to pass on to a friend at New Holland Brewery who will let you know when and where you can help out.</div></div><br /><p>This should be a fun event and a great chance for us Yoopers to get our hands on many of the great offerings that are to be had right here in Michigan.</p><br /><p>Also, October 10th in Escanaba, there will be another festival that has been growing in interest over the past few years. This will by-far be the best year yet for <a href="http://www.uptoberfest.org/">UPtoberfest.</a> Head to the website and get your tickets now.</p><p>Sept. & Oct. are going to be a lot of fun.....as long as you attend these two beer festivals.</p>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com5tag:blogger.com,1999:blog-8927447152680499523.post-56990952937265582009-07-23T14:44:00.003-04:002009-07-23T14:49:31.522-04:00Christmas Beer in Bottles...Fa la la la la<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwMe5Rs24_Xq9pR2eh5kjBWNd4WLm4yA1rEnFGeB3hst8Ta-C3o7z0MkFcs6FvQ0qF8mQzMCj-peVvtk0ueFi964Rwa3AsGGvSgBDJVjyWM6jgJ-7fGjQB18KUXE7pV74noU3BUFDV00I/s1600-h/KidsDanisparty+060.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwMe5Rs24_Xq9pR2eh5kjBWNd4WLm4yA1rEnFGeB3hst8Ta-C3o7z0MkFcs6FvQ0qF8mQzMCj-peVvtk0ueFi964Rwa3AsGGvSgBDJVjyWM6jgJ-7fGjQB18KUXE7pV74noU3BUFDV00I/s320/KidsDanisparty+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5361729448422172210" border="0" /></a><br />I just bottled my Christmas Beer that I'm going to be handing out to some friends and family this Christmas season. It's basically the grain bill of a schwarzbier fermented with the Duvel strain of yeast and I blended in a tea I made with some mulling spices at bottling to give it a little bit of holiday kick. It tastes pretty good right now, hopefully it gets better with a little bit of age on it before the Holidays.<br /><br />Other beers I have going right now:<br />Barley Wine (dry hopped with amarillo)<br />Schwarzbier<br />LambicHomebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com1tag:blogger.com,1999:blog-8927447152680499523.post-89687442167528356542009-07-23T13:47:00.002-04:002009-07-23T14:42:22.056-04:00Back to Brewing & Blogging!<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwV6rFp33ZBiEtRDwTZHvf3eMrBNH-WvSm7AOwBNz43iGFpvyZZrNPcxDCEsZqZBRJ6Iw4WvoFQqfkDX3WPmg' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com0tag:blogger.com,1999:blog-8927447152680499523.post-60214737907806333522009-07-15T12:20:00.003-04:002009-07-15T12:33:45.224-04:00Got my computer back!!! Mancave Pics.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJCFfx3Bq2zxI3bFNAjOBCOcD16xxTYidapf5gQokpAKcJyB71aF5jEhqREH2QRtvemrVglqI-3a9MdMkCQf00D3FqaSt9p9n7W6OdJnO8EMdWKFufy4Ygj241bU3hnQwMK-DHHpNdQqL/s1600-h/5-6+005.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJCFfx3Bq2zxI3bFNAjOBCOcD16xxTYidapf5gQokpAKcJyB71aF5jEhqREH2QRtvemrVglqI-3a9MdMkCQf00D3FqaSt9p9n7W6OdJnO8EMdWKFufy4Ygj241bU3hnQwMK-DHHpNdQqL/s320/5-6+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5358725610202972754" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sWroc97fgKDWDieIkyqzI1rEQUEmKttehzK8V5IvseffxOhaVtSK0YXbN8K7w2h6dOJ88pqB62Tt_cD5HUipnA_cgR_m1Krt5mx_qynJhxr_86f0V6lL2znU1Yy0_y_fv2sE1DvEwYGn/s1600-h/5-6+004.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sWroc97fgKDWDieIkyqzI1rEQUEmKttehzK8V5IvseffxOhaVtSK0YXbN8K7w2h6dOJ88pqB62Tt_cD5HUipnA_cgR_m1Krt5mx_qynJhxr_86f0V6lL2znU1Yy0_y_fv2sE1DvEwYGn/s320/5-6+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5358725602079407442" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZDinujPjTXk/Sl4EiX-zs5I/AAAAAAAAAw8/bOifNwbLnQ4/s1600-h/5-6+003.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_ZDinujPjTXk/Sl4EiX-zs5I/AAAAAAAAAw8/bOifNwbLnQ4/s320/5-6+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5358725595216982930" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZDinujPjTXk/Sl4EhyUX-lI/AAAAAAAAAw0/_goWo76DYWs/s1600-h/5-6+002.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZDinujPjTXk/Sl4EhyUX-lI/AAAAAAAAAw0/_goWo76DYWs/s320/5-6+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5358725585106893394" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHCgZxHloHwSQRpABUnEU11lZ8AhJOabt3BHuVssTxRKmXmXSj0D1INDO-hP9l8bRALRxaHWeu_hx95YbuPq2j4xfsAG75MVA6yDi1aOEtBr7wgg-0_nlbNz8fNbYMlkMpmNkE5P10K5j/s1600-h/5-6+006.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHCgZxHloHwSQRpABUnEU11lZ8AhJOabt3BHuVssTxRKmXmXSj0D1INDO-hP9l8bRALRxaHWeu_hx95YbuPq2j4xfsAG75MVA6yDi1aOEtBr7wgg-0_nlbNz8fNbYMlkMpmNkE5P10K5j/s320/5-6+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5358725581302303682" border="0" /></a><br />Alright, first off, sorry for not posting for a while. We are still getting situated in the new house and I've been without my computer until today. It took forever for this place to get it fixed for me. Anyway, I'm sitting down in the Man-cave now with 20 gallons of beer fermenting. It's like a symphony of airlocks and blow-off tubes down here. The thing I'm most excited about is the space I have to brew in now (new garage). Now that I am home by myself during the dayss I can get out of the kitchen use some of my bigger pots. 10 gallon batches from here on out. I just did a Schwarzbier (my first lager), a Belgian stout, & a barley wine that turned out more of an imperial IPA. My efficiency was way low so It came out at 1.085--was shooting for 1.100+. I solved the problem with my low efficiency now so I can quit wasting all that extra base malt now. Here are some pics of my littler corner of the basement...AKA Man-Cave. Sorry so messy.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com0tag:blogger.com,1999:blog-8927447152680499523.post-40176248365256082052009-06-29T00:24:00.002-04:002009-06-29T00:30:12.694-04:00All Moved InWow, my last entry was May 6th. It's been a very busy last couple of months for me. We just bought a house and are finally getting situated in the new place. I'm going to actually have a lot more free time to brew (in my new garage) now that my wife started her own daycare and will be taking the kids with her to work every day. I'm bummed out that I don't get to see my kids as much but the cellar will definitely benefit. I just did a barley wine this last weekend so I'll actually have one ready to drink during the colder months instead of brewing one during the colder months like I usually end up doing. Once my computer comes back from the doctor I'll post some pics of my new brewing area. I have a nice basement to store all of my fermentors and other equipment with an attached garage that I can brew in now. Livin' the dream man, livin' the dream. Buying a house instantly brang out the "king of the hill" in me. LOL.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com1tag:blogger.com,1999:blog-8927447152680499523.post-68129220318000606692009-05-06T14:02:00.004-04:002009-05-06T14:32:21.216-04:00Birdsfoot Trefoil Braggot<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1VIxtg7m5Kqjtu6eYgK8MNxYlDdOCqxFcZBAic_6lSLBG22eqUFtnY4z8eJ85PvuH9aUJNNhoVlR-sHV9nuGbvVmk2viYaPJgvtHePGg2QUAjamtTb2KPLe2m5PIO23ihxfNi05tZWBc/s1600-h/5-6+098.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1VIxtg7m5Kqjtu6eYgK8MNxYlDdOCqxFcZBAic_6lSLBG22eqUFtnY4z8eJ85PvuH9aUJNNhoVlR-sHV9nuGbvVmk2viYaPJgvtHePGg2QUAjamtTb2KPLe2m5PIO23ihxfNi05tZWBc/s320/5-6+098.jpg" alt="" id="BLOGGER_PHOTO_ID_5332780554404605330" border="0" /></a><br />I just brewed one of the last beers ever to be brewed in this ol' kitchen of mine. I've been wanting to brew a braggot for some time now and I finally got around to it this morning. Damn it felt good to brew something. I've been so bloody busy lately and distracted with house hunting that I haven't even had time to think about brewing. I get crabby when my beer supply starts running low...as anyone would, right?<br /><br />I just bought a house yesterday in Ishpeming so it looks like I'm going to have to pack up my gear and head 15 min west of Marquette. The move is going to help my brewing situation greatly as I'll have a garage to brew in that happens to be attached to my basement where I plan to put in a little tasting/fermentation room. I'm pretty excited to get it all set up.<br /><br />Anyway, back to my Braggot that I just brewed. Recipe goes like this:<br /><br />13 lbs Castle Belg Pilsner<br />4 oz Crystal 12oL<br />4 oz Special Roast<br /><br />1.5 oz Styrian Golding @ 60<br />.5 oz Styrian Golding @ 30<br />1 oz Lublin (polish) @ 30<br />.5 oz Lublin (polish) @ 15s<br /><br />1 oz sweet orange peel @ 15<br />1 cinnamon stick @ 10 (to help prevent oxidation on the shelf)<br />1/8 tsp Grains of Paradise @ 10<br />1/2 tbsp Coriander @ 8<br />5lb of White Birch Apiary (Just the name of the Apiary--you can't make honey from Birch) Birdsfoot Trefoil Honey. From right here in da U.P. 'eh.<br /><br />Pitched a slurry of WLP530 Abbey Ale YeastHomebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-26959549026886882022009-05-06T10:45:00.000-04:002009-05-06T14:48:19.249-04:00I Am A Craft Brewer<object width="400" height="225"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=4298464&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=8a8a8a&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=4298464&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=8a8a8a&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><p><a href="http://vimeo.com/4298464">I Am A Craft Brewer</a> from <a href="http://vimeo.com/user1639839">I Am A Craft Brewer</a> on <a href="http://vimeo.com">Vimeo</a>.</p>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com0tag:blogger.com,1999:blog-8927447152680499523.post-15602954302945870042009-04-09T14:18:00.004-04:002009-04-09T14:27:55.484-04:00Hey, I brewed something!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv16jLYo7ZTrYBeNBIYE81qK9UpQr6nURnkI6wRL0MjQzT90v42yY2NRkomaIff0NydhI6VZkjCLUtxxhPohYBtSQkb8TanV-MYwnECCZoiRMHOr582ZbZ-u-UgvjWG2qPDXQQwBkk-Va/s1600-h/Picture+233.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv16jLYo7ZTrYBeNBIYE81qK9UpQr6nURnkI6wRL0MjQzT90v42yY2NRkomaIff0NydhI6VZkjCLUtxxhPohYBtSQkb8TanV-MYwnECCZoiRMHOr582ZbZ-u-UgvjWG2qPDXQQwBkk-Va/s320/Picture+233.jpg" alt="" id="BLOGGER_PHOTO_ID_5322758591117033618" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZDinujPjTXk/Sd48vEeV0mI/AAAAAAAAAmg/JAKC_ZxCFTk/s1600-h/Picture+226.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZDinujPjTXk/Sd48vEeV0mI/AAAAAAAAAmg/JAKC_ZxCFTk/s320/Picture+226.jpg" alt="" id="BLOGGER_PHOTO_ID_5322758588951024226" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ_56EWknR1cPs5bqYkqaeNRpD7YajdEvPBUwr58ikOqZ2akOMGcSnIxUyQP9AP0HzZA242R_iWlrhiCpFXtLS8sol8uUhHs8TViDk3uU-ntrf5FhlTai85nipKB5CSadX-vQEwQbdE9f/s1600-h/Picture+229.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ_56EWknR1cPs5bqYkqaeNRpD7YajdEvPBUwr58ikOqZ2akOMGcSnIxUyQP9AP0HzZA242R_iWlrhiCpFXtLS8sol8uUhHs8TViDk3uU-ntrf5FhlTai85nipKB5CSadX-vQEwQbdE9f/s320/Picture+229.jpg" alt="" id="BLOGGER_PHOTO_ID_5322758594724218962" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivF1juvag2Z-zLeiEdEkzWiXp_vQ08jnf9abmKr6supDXj-u_aAF-p1ctCuTAgAo4MKgQg1K1SeefTxW7hHJvul-ArsNbe5jnPBFO-EzxTlwjiWl9jb6IggEsbj8ew2-jlS2UMb0O-hdd2/s1600-h/Picture+231.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivF1juvag2Z-zLeiEdEkzWiXp_vQ08jnf9abmKr6supDXj-u_aAF-p1ctCuTAgAo4MKgQg1K1SeefTxW7hHJvul-ArsNbe5jnPBFO-EzxTlwjiWl9jb6IggEsbj8ew2-jlS2UMb0O-hdd2/s320/Picture+231.jpg" alt="" id="BLOGGER_PHOTO_ID_5322758592592055394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZDinujPjTXk/Sd48vkE7ZWI/AAAAAAAAAm4/gOKtobj5iq8/s1600-h/Picture+232.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZDinujPjTXk/Sd48vkE7ZWI/AAAAAAAAAm4/gOKtobj5iq8/s320/Picture+232.jpg" alt="" id="BLOGGER_PHOTO_ID_5322758597434369378" border="0" /></a><br /><br /><br />I thought I'd quit bitching about not having enough time to brew lately and just do it. So I did. I brewed.....coffee. Here's how I do a cafe latte. Simple and tasty.<br /><br />Whip up a little cream and put a splash of it in the bottom of your glass. Roll it until the entire glass is coated with a thin layer. Pour your coffee in slowly and add a tiny bit more of cream right on the top of that to give it a nice little peak. Oi la.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com1tag:blogger.com,1999:blog-8927447152680499523.post-30624030404321115332009-04-09T11:35:00.002-04:002009-04-09T11:39:07.414-04:00I NEED TO BREW!I apologize for the lack of updates lately. I have had absolutely no time to brew for a while now. I plan to get back in the swing of things soon. I have a lot of beers I want to do, the trick is finding the time to squeeze it in. Hopefully I can crank out a few batches in upcoming weeks.<br /><br />Cheers,<br /><br />I hope everyone is doing well and your cups are from empty.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-78814093439919509832009-03-12T00:51:00.003-04:002009-03-12T01:06:48.594-04:00Cool Looking Pellicle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ubrSLbv2wEZTXMiO1OSAatYofPnyWWWO7vM5yJ9aFJChr95OdwnhT9cL3kuwp9gwEHRHgP-YyW06k96_fu30fZzWsbBUGLOWPBVlbqbguKeTd6DDdLgPthL6V2raKrQ49MetFnv9gLFe/s1600-h/IMG_8092.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ubrSLbv2wEZTXMiO1OSAatYofPnyWWWO7vM5yJ9aFJChr95OdwnhT9cL3kuwp9gwEHRHgP-YyW06k96_fu30fZzWsbBUGLOWPBVlbqbguKeTd6DDdLgPthL6V2raKrQ49MetFnv9gLFe/s320/IMG_8092.JPG" alt="" id="BLOGGER_PHOTO_ID_5312160015682537538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVg64wQPLddIDEB3EVVdl6fhQZSAu6TQohjtAhZ8_aa9-c1woOJzeidMyvkpnm44C5t98ylRSS4jV7WGhN3YK7BcB4xwboQSCjCKLwteF2SDHijPuW-AcCghPNcWJFvt1tFGOMtRidF0V/s1600-h/IMG_8093.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVg64wQPLddIDEB3EVVdl6fhQZSAu6TQohjtAhZ8_aa9-c1woOJzeidMyvkpnm44C5t98ylRSS4jV7WGhN3YK7BcB4xwboQSCjCKLwteF2SDHijPuW-AcCghPNcWJFvt1tFGOMtRidF0V/s320/IMG_8093.JPG" alt="" id="BLOGGER_PHOTO_ID_5312160008995108210" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAD88kxr5Le3xVXr3ftXYAU_w7JGrEabR_qiZCJm6Pf2pOGDQede3o21HTWJfCf_2C9hxihAuNeyZDX9cYjCzTAPoilr-LiykkpjhDA_WuSIXp88b-dsa6nM5QIw6IcBtmat1bsW-En9Q/s1600-h/IMG_8095.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAD88kxr5Le3xVXr3ftXYAU_w7JGrEabR_qiZCJm6Pf2pOGDQede3o21HTWJfCf_2C9hxihAuNeyZDX9cYjCzTAPoilr-LiykkpjhDA_WuSIXp88b-dsa6nM5QIw6IcBtmat1bsW-En9Q/s320/IMG_8095.JPG" alt="" id="BLOGGER_PHOTO_ID_5312160021248956482" border="0" /></a><br /><br />A few weeks ago I made a yeast starter from some oak cubes that I received from a fellow homebrewer. They were innoculated with a buffet of bugs from different lambics and such. I poured all of the liquid from the starter into my lambic and then poured the chips into a fresh erlinmyer with some fresh wort to make another starter and I am getting this really cool pellicle growth going on. It is like powdery little snowbanks scattered about on the surface of the wort. Pretty cool, at least if you are geeky like I am.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com1tag:blogger.com,1999:blog-8927447152680499523.post-70400923059800960972009-03-06T22:49:00.002-05:002009-03-06T22:51:27.166-05:00<a href="http://www.zbf.be/images/aff%20ZBF-250.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 250px; height: 353px;" src="http://www.zbf.be/images/aff%20ZBF-250.jpg" border="0" alt="" /></a><br />How's <a href="http://www.zbf.be/en/index.htm">THIS</a> for a beerlist?<br />I will hang my head for this weekend for I am not at the Zythos Beer Festival. I can dream can't I.Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.comtag:blogger.com,1999:blog-8927447152680499523.post-86616091757051957282009-02-19T20:18:00.003-05:002009-02-19T20:22:41.540-05:00Belgian Beer Primer (Part 1)<a href="http://www.chow.com/assets/2008/10/belgian_beer_header.jpg"><img style="cursor:pointer; cursor:hand;width: 590px; height: 250px;" src="http://www.chow.com/assets/2008/10/belgian_beer_header.jpg" border="0" alt="" /></a><br /><strong>Belgian Beer Primer</strong>Decoding the world’s most acclaimed<br />(and confusing) brews<br />By Roxanne Webber<br />http://www.chow.com/stories/11362/<br />Belgian beer has mystique: Some of it’s made by monks. Some of it tastes really, really weird. Some of its labels show elves and devils. People who know beer are sometimes unable to resist blowing huge chunks of cash on it. How to Serve Belgian Beer<br />and Where to Try It<br /> It is, said famed beer writer Michael Jackson, the “Disneyland of beer.” <br /><br />But like Disneyland on a warm holiday weekend, Belgian beer can be intimidating. Walk into a specialty shop or bar that stocks it, and you’ll probably be confronted with an overwhelming list of things you’ve never heard of—with names in French, Dutch, or a combination of the two. The beers will often be more expensive than other imports, and in some cases will deliver flavors the average American palate is unprepared for. It’s enough to make most of us just order a Sierra. <br />Still, Belgian beer is wonderful, and it can take you places you never expected. The range of flavors and aromas, like with wine, can be surprisingly complex and mysterious. To dive in, all you need is a little background and the curiosity to begin tasting. Whether you’re a fan of rich, dark ales or light, effervescent quaffers, there are delightful examples to be found. We’ve put together this primer on the various styles and where to locate them stateside to get you started.<br /><br /> <br />MAIN STYLES<br />Not all Belgian beer is craft beer: Belgians drink crappy beer sometimes just like Americans do. And among the craft options there’s a fallacy, says Dan Shelton, owner of Shelton Brothers, one of the primary importers of small-batch Belgian beers for the U.S. market, which is that they’re all ultrasweet, strong, spicy, or fruity, rather than hoppy or light. Not true.<br /><br />Saison<br />Historically, saisons were made on farms with whatever grains were on hand to supplement the malted barley, so there was a lot of variation. (“Malted” means the grain has been moistened, allowed to germinate—which makes its starches more readily available for the brewing process—and then heated to stop it from sprouting.) They are refreshing, light in body, dry, golden to orange in color, effervescent, relatively low in alcohol (around 5 percent), and moderately hoppy. They may or may not have spices added (some take on a spicy flavor naturally from phenols produced during fermentation), and can be citrusy and floral.<br /><br />TRY: Saison Dupont; Fantôme<br /><br />Witbier or Bier Blanche<br />These are Belgian-style wheat beers made with a relatively high percentage of unmalted (raw) wheat and some lightly malted barley. Witbiers are pale to golden in color but can be cloudy because they’re unfiltered. Most, like Hoegaarden, are flavored with coriander and orange peel, but they don’t have to be. Like German hefeweizens, witbiers are refreshing, citrusy, relatively low in alcohol (4 to 5 percent), and easy to drink. <br /><br />TRY: Vuuve 5 (spiced); Saisis Blanche (unspiced)<br /><br />Trappist/Abbey<br />Trappist beers are brewed by a Benedictine order of monks. The tradition of creating products like beer, cheese, and bread dates back to 1098, to fund social work and make the monasteries self-sufficient. There are Trappist monasteries all over the world, but only seven brew beer, six of them in Belgium: Achel, Orval, Scourmont Lez Chimay, Rochefort, Westmalle, and Westvleteren. The seventh, Koningshoeven, is located in the Netherlands. You’ll often see Trappist beers labeled “double” or “triple,” and sometimes “single” or “quadruple.” The terms indicate alcohol content (double is stronger than single, etc.). Some Trappist breweries, like Rochefort and Westvleteren, skip this naming convention and use numbers; higher numbers indicate higher alcohol content (though they don’t directly correlate to the actual percentage).<br /><br />“Abbey” is a term applied to beers made in the Trappist styles but not necessarily in an abbey. There are no regulations for what these styles should taste like, so they vary greatly. Here’s a rough generalization of what to expect:<br /><br />SINGLE A.K.A. SINGEL: There aren’t very many singles, but the ones you can find are lighter, easier-drinking beers, almost like pale ales, with 4 to 5 percent alcohol.<br /><br />TRY: Witkap-Pater Singel (not from a Trappist monastery)<br /><br />DOUBLE A.K.A. DUBBEL: Between 5 and 8 percent alcohol, often amber to brown, with a malty aroma and flavors like raisin, fig, date, caramel, plum, and even toffee and chocolate. They can be on the sweet side. <br /><br />TRY: Westmalle Dubbel<br /><br />TRIPLE A.K.A. TRIPEL: Usually a strong golden ale, around 8 to 9 percent alcohol. Triples are fruitier and crisper than doubles, and often more refreshing. <br /><br />TRY: Achel 8° Blonde; Orval (a unique Trappist brew similar to a triple but considered a Belgian pale ale by some)<br /><br />QUADRUPLE: Very high in alcohol content (10 to 12 percent), sweet and raisiny, sometimes chocolaty. Kind of like a double on steroids.<br /><br />TRY: Urthel Samaranth (not from a Trappist monastery)Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com0tag:blogger.com,1999:blog-8927447152680499523.post-7360674251500908682009-02-06T13:55:00.004-05:002009-02-06T14:19:23.915-05:00Just Bruit Gruit from Fighting Pike Homebrewery<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEIUAo1SHLvjZ7_cEcVgDC1Vl1eX8H1_3kYXZtENQIculb5a2ONJHBo1Y5wZYOfpA_oQ7MTUetXwIxaNiZ6l6Zj9InWCADOEjbeFjbOkBtsoQJtOZZ-kP6h9JHrLKnNsVTOS1ZV1p3D7_/s1600-h/IMG_7930.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEIUAo1SHLvjZ7_cEcVgDC1Vl1eX8H1_3kYXZtENQIculb5a2ONJHBo1Y5wZYOfpA_oQ7MTUetXwIxaNiZ6l6Zj9InWCADOEjbeFjbOkBtsoQJtOZZ-kP6h9JHrLKnNsVTOS1ZV1p3D7_/s320/IMG_7930.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299765449469355570" /></a><br />I'm drinking the first beer out of a 6 pack from <a href="http://www.geocities.com/felix14_lonestar/czar.html">Edward Mathis' Fighting Pike Homebrewery</a>. It is a Gruit that weighs in at 1.068 OG and an ABV of 6.4%.<br /><br />The beer pours a tootsie roll brown with garnet highlights when held up to light. There is a light tan/mocha color head that settles down after a few minutes to a thin layer.<br /><br />The aroma of this beer reminds me of a Chai tea that has a nice cardamom presence. Basically, Chai tea the way I make it. That aroma leads you into a mild spruciness or that smell you get when you are trying to twist a branch until it snaps offin a swamp somewhere in the U.P. <br /><br />The flavor fallows the nose. There is a dark fruit flavor that perfectly offset by the spiciness of this beer. I can't help but think there might be some special B malt in this beer given the garnet highlights and that familiar flavor of dried plum. The spiciness is perfect in this beer. It is there from start to finish but it isn't too overwhelming. <br /><br />I could drink a few of these in a row and that is not something I would have ever imagined myself saying about a gruit. I like the style but most of the Gruits I have tasted exhausted my palate soon after.<br /><br />Nice job on this one Edward.<br /><a href="http://www.geocities.com/felix14_lonestar/czar.html">Czar's Blog</a>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com0tag:blogger.com,1999:blog-8927447152680499523.post-13377898085546789502009-01-23T21:20:00.009-05:002009-02-05T22:25:52.003-05:00Big Ole Lumberjack Festival Homebrew Competition<strong>Big Ole Lumberjack Festival Homebrew Competition</strong><br />June 26-27<br /><br />Here are the early details of the Big Ole Lumberjack Festival Homebrew Competition. I will be updating this as the rest of the details are worked out. Just thought I'd post this now to get the word out. This is going to be held mid to late June.<br /><br /><strong>Who is eligible to participate</strong><br /><br />The competition is open to any homebrewer from within the United States. Affiliation of entrants with AHA is NOT a requirement. Contestants will be considered as an individual entrant on the basis of person's name appearing on the registration form. Combinations of brewers should appear in the same order on all entries. Applicable entry fees and entry limitations shall apply.<br /><br />Homebrewers may not use homebrewing facilities other than their own, unless brewed with the help of the owner of other homebrewing facilities. Furthermore, in this case, the beer must be entered under the name of all brewers who helped. Beers brewed in commercially licensed facilities, brew on premise, whether for commercial research or production, or for any other purpose, are ineligible.<br /><br />Beer entries will be judged in 5-7 different categories. Categories may be altered at the head judges discretion.<br /><br /><strong>How and what to enter</strong><br /><br /><strong>Entry Fees:</strong> Entry fees for this competition are $5.00 per entry. The registration form can be accessed from this web page beginning 05/25/2009. All checks should be made payable to the Bay de Noc Brewers and sent with your entries and your registration form to Big Ole Festival Homebrewing Competition c/o Josh Marenger, 1430 Stephenson Ave #2, Escanaba, MI 49829. Judges and Stewards can volunteer by calling Jeremy Drury at 906-555-5555 or by sending an e-mail to events@baydenocbrewers.org <br /><br /><strong>Entry Requirements:</strong> Bottles must be 10 to 16 ounce glass or plastic of ANY style and clean and free of any labels (inked, paper, or otherwise). Entrants are encouraged to use brown, long-neck bottles for maximum protection from light and breakage. Use a rubber band to attach bottle label form to each bottle. The use of tape or glue to attach forms is not acceptable. For the competition, homebrewing competitors must enter two bottles for each entry. Soft drink or other printed crowned caps are acceptable; however, they need to be blacked-out with a black marking pen to assure anonymity in all judging situations. There is no limit on how many beers you can submit per category.<br /><br />All entry fees, names of competitor, address, phone number, Category entered must accompany entries when submitted. No entries will be returned whether received late or otherwise. All entries become property of the Bay de Noc Brewers Competition Committee.<br /><br />Use official registration forms (or copies) that can be found here when possible though other registration forms such as ProMash will be accepted.<br /><br />Beers will be disqualified for entry requirements infractions. These entries may still be judged (unless a shipping infraction has occured) but will be ineligible for awards or prizes. You will still receive your score sheets.<br /><br /><strong>Where and when to enter</strong><br /><br />Drop your entries early to arrive between 06/??/2009 and 06/??/2009 at Hereford & Hops. Entries will be refrigerated upon receipt, thus helping to preserve the quality that we receive them in. No entries will be accepted after 06/??/2009. Sorry, we cannot make any exceptions.<br /><br />Out-of-State Entries: Please send deliveries to Big Ole Festival Homebrew Competition, c/o Josh Marenger, 1430 Stephenson Ave #2, Escanaba, MI 49829. It is legal to ship your entries via UPS, FedEx Ground or air freight. The Alcohol, Tobacco, and Firearms Division of the Internal Revenue Service says it's legal. Usually you will be asked the contents of the package; your reply should be: "Bottles, but they are double-boxed and padded well." DO NOT send entries via US Postal Services. It is illegal to ship via USPS and your entry will not be judged.<br /><br /><strong>PACK YOUR ENTRIES WELL:</strong> Line the inside of your carton with a plastic trash bag. Partition and pack each bottle with adequate packaging material. Clearly state "GLASS-FRAGILE. THIS SIDE UP" on the package. Your package of NON-PERISHABLE FOOD should weigh less than 40 pounds. It is not necessary to state specific contents of your package of non-perishable food. Send entries as soon as possible. No late entries will be accepted.<br /><br /><strong>Drop-Off Points:</strong><br />Hereford & Hops Restaurant and Brewery<br />Ludington St. <br />Escanaba, MI 49829<br /><br /><strong>Judging</strong><br /><br />Judging will be done in open sessions from 06/DD though 06/DD, as needed. In the first round, the judges will judge each category, selecting the best three. The second round consists of all the 1st place beers selected in the first round. The winner will be named best of show. More than one judge will evaluate every first round entry. Entries will be chilled and stored properly and appropriately. All decisions of the judges and competition organizer are final. Winners will be announced at Big Ole Festival 06/26/2009. All winners will be notified and every reasonable effort will be made to return score sheets and judges' comments to all entrants. Results will also be found on this website. <br /><br />If you would like to judge, you can register by clicking the "Volunteer, Judge or Steward" button on this page or may register by sending an e-mail to events@baydenocbrewers.org <br /><br /><strong>Awards and Prizes</strong><br /><br />There will be ribbons awarded for first, second, and third place in all catagories. BOS will have their name added to the Big Ole Axe Trophy that will be displayed at Hereford and Hops. The winner will also receive (whatever prizes donated from sponsors). A minimum of 25 points must be obtained to receive a ribbon. Other prizes will be awarded, hopefully something in all categories for 1st, 2nd, and 3rd, Best of Show. In case of a tie, tie breaks will be determined at the discretion of the competition coordinator.<br /><br /><strong>Contest Sponsors:</strong> <br /> <br /><a href="http://1.bp.blogspot.com/_ZDinujPjTXk/SXp8tXsvS0I/AAAAAAAAAlE/SQanaJL8sx8/s1600-h/anchorbrewing_logo.gif"><img style="cursor:pointer; cursor:hand;width: 200px; height: 31px;" src="http://1.bp.blogspot.com/_ZDinujPjTXk/SXp8tXsvS0I/AAAAAAAAAlE/SQanaJL8sx8/s200/anchorbrewing_logo.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5294681430825061186" /></a><br /><br /><a href="http://www.craftbeerlocator.com/display_logo.php?idnum=2837"><img style="cursor:pointer; cursor:hand;width: 174px; height: 100px;" src="http://www.craftbeerlocator.com/display_logo.php?idnum=2837" border="0" alt="" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKRFY5zftfwT6Sigu_tTX3I91DBIQsOdQYBWMXsYmrIG2zF6t3T9utz64xMO_BDTuoBGJ_xfuKf3f2KCr7kaoOYkDYLit6i21Q0N8w_Ir00XNak4f6Yz_0KlrGA4jGYwWZhidZidoQNvn/s1600-h/NBLOGO.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 86px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKRFY5zftfwT6Sigu_tTX3I91DBIQsOdQYBWMXsYmrIG2zF6t3T9utz64xMO_BDTuoBGJ_xfuKf3f2KCr7kaoOYkDYLit6i21Q0N8w_Ir00XNak4f6Yz_0KlrGA4jGYwWZhidZidoQNvn/s200/NBLOGO.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294681421828465346" /></a><br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwAOWGpf4uNJ2dcpUPTqpMhGmzZk8SaujSOpe7ykaGtaiaP2u4GNAbvhxGR124Tmn1kds5GxVDxnnAgPNdI12MQYWpPR8dtMbT8J7g97pXDr6hGvFFiLdjeUAVhQLGmO4PjdcDCsTdYS4/s1600-h/HandH.gif"><img style="cursor:pointer; cursor:hand;width: 120px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwAOWGpf4uNJ2dcpUPTqpMhGmzZk8SaujSOpe7ykaGtaiaP2u4GNAbvhxGR124Tmn1kds5GxVDxnnAgPNdI12MQYWpPR8dtMbT8J7g97pXDr6hGvFFiLdjeUAVhQLGmO4PjdcDCsTdYS4/s200/HandH.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5294681425212515042" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpWglne6NsZ4KOTvP3efk8fY6nFwnke73Si_dJd0XPDO6AyxHzK_ye-tVFDb9RLKQ6u4hnVbUMDa40emq7JPT8HH-FB_OwddmX8M6BVxxOyQilPG6XI8GhSvqzQdVsLG6LhDWbsH5v91i/s1600-h/thebird.gif"><img style="cursor:pointer; cursor:hand;width: 175px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpWglne6NsZ4KOTvP3efk8fY6nFwnke73Si_dJd0XPDO6AyxHzK_ye-tVFDb9RLKQ6u4hnVbUMDa40emq7JPT8HH-FB_OwddmX8M6BVxxOyQilPG6XI8GhSvqzQdVsLG6LhDWbsH5v91i/s200/thebird.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5294681427302005522" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVlx2GH-5E5ZoCE4Z8mNAMC2DHLTOcxM_EjA6nw7xId9lzUHA_sjajA-BEcj_q3uNcjWBLCJdeVGdFjAc5GoqT9u7ykFrf5nwMyRxWfJAksMbW1_tJ_vwlc7zY8OBxwpyDUWx1wvrk1Xj/s1600-h/ahs_logo_1_site.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVlx2GH-5E5ZoCE4Z8mNAMC2DHLTOcxM_EjA6nw7xId9lzUHA_sjajA-BEcj_q3uNcjWBLCJdeVGdFjAc5GoqT9u7ykFrf5nwMyRxWfJAksMbW1_tJ_vwlc7zY8OBxwpyDUWx1wvrk1Xj/s200/ahs_logo_1_site.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294681424218210018" /></a>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com2tag:blogger.com,1999:blog-8927447152680499523.post-38690360915990953062009-01-18T23:15:00.003-05:002009-01-18T23:30:11.873-05:00Finally corked the Flanders Red! Whoo Hoo!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmE00Fz4zCeSepj6jvkHybkC1wSCal_lQ9G1KWCZLYHZRsiRsnXl8Ywaly293dazJJoxIYVZWcx8XsqfazRaYbgCXAV-2tUrv0F5oGJD2u50hFn7pLZ7sjZ8a9HEbghoY6SvZtSL2MtDY/s1600-h/IMG_7884.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmE00Fz4zCeSepj6jvkHybkC1wSCal_lQ9G1KWCZLYHZRsiRsnXl8Ywaly293dazJJoxIYVZWcx8XsqfazRaYbgCXAV-2tUrv0F5oGJD2u50hFn7pLZ7sjZ8a9HEbghoY6SvZtSL2MtDY/s200/IMG_7884.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292856889215896114" /></a><br />Well, I finally got around to corking up this beer (or beers I should say since it is actually a blend of two different Flanders Reds). In short, I brewed Jamil's Flanders Red recipe a couple years ago and I also brewed a La Folie clone that I came across in a BYO 150 Clone recipes magazine. While pulling samples of these beers I like to blend some of the samples together just for the hell of it and I found that a 50/50 blend of these two beers benefited the flavor of both beers. They were both o.k. in their own right but I liked the blend a little better so I just decided I'd blend them and have 10 gallons of a nice beer. All of the corked bottles are the Belgian bottles with the big fat heads on them like the Chimay or Unibroue 750mL bottles. Both Morebeer.com and Northernbrewer.com carry the right sized corks and wire cages for these bottles now. He are some pics from the day.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZDinujPjTXk/SXQBTws5LAI/AAAAAAAAAjU/-fBSDLbd_FI/s1600-h/IMG_7867.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_ZDinujPjTXk/SXQBTws5LAI/AAAAAAAAAjU/-fBSDLbd_FI/s200/IMG_7867.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292856901069515778" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwD45XilL4rce6vdiCWTc8HP0RSwmiBmYY0jUUcGCqfn_HzdPpBALvuyj4Q5cp0b-NeCIVxatKdFOgedMKs3zPAkfDybVysAYz3-zQCcNmez-JUnQ6Cb0Yjkc-fdCxI1o2rRxUW4orUjWp/s1600-h/IMG_7868.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwD45XilL4rce6vdiCWTc8HP0RSwmiBmYY0jUUcGCqfn_HzdPpBALvuyj4Q5cp0b-NeCIVxatKdFOgedMKs3zPAkfDybVysAYz3-zQCcNmez-JUnQ6Cb0Yjkc-fdCxI1o2rRxUW4orUjWp/s200/IMG_7868.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292856898240389938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJe1cX4z6mN3HuUbiusEDvHjoZ4a21csrsd4_6rikMOEpNk3vYN0yImxgJr7IpImZOybMuSWV52H4L42hvpaRh_Kb-2gZROHK4RFzDFAkWT9xtS8lTa9yK1n71WpREw0eqTYQZwerrJiw/s1600-h/IMG_7881.JPG"><img style="cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJe1cX4z6mN3HuUbiusEDvHjoZ4a21csrsd4_6rikMOEpNk3vYN0yImxgJr7IpImZOybMuSWV52H4L42hvpaRh_Kb-2gZROHK4RFzDFAkWT9xtS8lTa9yK1n71WpREw0eqTYQZwerrJiw/s200/IMG_7881.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292856918704048610" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4Xgjfs3JHs-oI2xyeOL6iFW4TH8awwKTH-wPbXsDCbze6w0SyNwxc4Ku1NdOyCYYDj9bBtug_cdoMZJEyOYaOQmf6oTQojOWlDP3f1RTtJUzeFha-WI-pw3AFvMLl_toLTeDLVViYCOf/s1600-h/IMG_7879.JPG"><img style="cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4Xgjfs3JHs-oI2xyeOL6iFW4TH8awwKTH-wPbXsDCbze6w0SyNwxc4Ku1NdOyCYYDj9bBtug_cdoMZJEyOYaOQmf6oTQojOWlDP3f1RTtJUzeFha-WI-pw3AFvMLl_toLTeDLVViYCOf/s200/IMG_7879.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292856908481037778" /></a>Homebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com6tag:blogger.com,1999:blog-8927447152680499523.post-65182803090887512922009-01-17T01:10:00.004-05:002009-01-17T01:25:40.887-05:00Teriyaki Steak with Onions, Green Pepper and Pineapple<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZDinujPjTXk/SXF3R4APaBI/AAAAAAAAAis/PQ75LkfoTFg/s1600-h/IMG_7857.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZDinujPjTXk/SXF3R4APaBI/AAAAAAAAAis/PQ75LkfoTFg/s320/IMG_7857.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292142186111920146" /></a><br />I had a few NY Strip steaks sitting in a Teriyaki marinade for a few days and I decided to cook them up in my heavy ol' cast iron skillet for a harty lunch and leftovers for a few days. Almost every time I cook a steak there are onions, green peppers, & mushrooms cooked right along side of them to put on top of the steak. Since I had in a teriyaki marinade I decided to do onions, green pepper, and pineapple. But....I did the pineapple separately and I cooked them in some flanders red, my Undead Sour Red to be exact. After I cooked up the steak, onions and green pepper I deglazed the skillet with the beer and then added the pineapple and cooked it until the beer cooked down a bit and thickened up a bit. I then drizzled the sauce over the steak and added the pineapple to the veggies. Oi La.<br /><br />Use your favorite Teriyaki marinade. Mine is just Orange Juice, Brown Sugar, Soy Sauce, Garlic & GingerHomebrewer Brianhttp://www.blogger.com/profile/08674430160618337820noreply@blogger.com1