Lab-First
The Lab-First Series: Calibrating the Human Instrument
A guideline to using Sensory and the Lab to troubleshoot or verify common brewing issues.
Tasting Notes
Brewer's Notes
SNA vs TOSNA: A Comparitive Guide to Nutrient Addition Methods in Meadmaking
Discover the key differences between SNA (Staggered Nutrient Additions) and TOSNA (Tailored Organic Staggered Nutrient Additions) in meadmaking. This comprehensive guide explores traditional and organic nutrient management methods, helping both novice and experienced meadmakers choose the right appr
judging
Improving your BJCP Tasting Exam Scores
Suggestions for improving your BJCP Tasting Exam scores.
Experiment
Farmhouse Ales, Revisited: Part 2
The Farmhouse I set out in October of 2015 to redefine my understanding of Farmhouse Ales in a more personal way, connecting to my heritage in agriculture. While a bit narcissistic, this was inspired by visiting my family's homestead in Smith County, Kansas. I have since been back
Brewer's Notes
Why so Bitter? A Tale of Two Lagers
It seems a non-sequitur that brewers eventually come around to appreciate and crave clean lagers. Last year, for the first time, I stuck my toe into brewing a Bohemian Pilsner. I took a keg to NHC club night with the Zealots, after confirmation from trusted friends that it was good,
Brewer's Notes
Farmhouse Ales, Revisited; Part 1
Much of my childhood was spent around agriculture, and Northern Kansas has a wonderful history. From pioneers (Little House on the Prairie) to brave farmers that worked the soil through the Depression, the Dust Bowl and two world wars, my mother's German family has very deep roots in
Rambling
Full Nelson SMaSH Recipe and Initial Tasting
For those that don't know, a SMaSH beer is a single malt, single hop beer and a perfect vehicle to really get to know a new hop variety. I have gotten very lucky so far with Nelson Sauvin, using it in a previous recipe called Saison Du Sauvin.
Rambling
Tasting Notes: Tripel Triple versus my House APA
Not sure what I was thinking about dual tasting notes of such widely varying beers. First is the Tripel Triple, a very malty tripel brewed with mexican piloncillo sugar that added a very nice touch. Second is the House APA - my house calibration American Pale Ale, brewed with high
Brewer's Notes
Saison du Sauvin: Final Tasting Notes
I thought it might be nice to revisit these tasting notes over time. You may recall the early tasting when this strong saison was still very green. In just a few weeks lagering, this has really turned a corner. Below, I will mark the previous comments as ET (Early Tasting)
Brewer's Notes
Saison du Sauvin: First Tasting Notes
So this has been lagering and carbing up for just over a week. Not really long enough for this strong saison to age properly, but I cannot resist the occasional nip. To say the alcohol heat is minimal is not quite true, but is surprisingly drinkable. This spent a week
Brewer's Notes
Yeast Experiment - Tasting it green...
Boredom causes me to do some stupid things. Like, open up the week-old "control" conditioned bottles for the experiment. These have only been conditioning for a week now, so they are not really ready for consumption and need some aging. I didn't have high hopes at