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funky sour cider reading

Bug Juice: Making A Funky Sour Cider

Posted on April 26, 2016July 24, 2017 by David Doucette
Well a short while ago, I managed to get my hands on some ECY 20, Bug County, so I’ve been itching to make some wild brews. I realized I haven’t made a cider in a while, and figured to giv... Read More

Holy Cow: BIAB Oatmeal Milk Stout Recipe

Posted on April 26, 2016July 24, 2017 by David Doucette
Holy Crap! A new post from me. Yes I have been gone for sometime putting my life back together after a sudden move. But I was finally able to get back in the brewing saddle and make some beer. It̵... Read More
Nut Brown Ale BIAB

Brew in a Bag Nut Brown Ale Recipe

Posted on April 25, 2016July 24, 2017 by David Doucette
Nut So Brown – English brown Ale   This Recipe is Archived: To View it (and other archived recipes), Become a $1.00 Patron today! Process This is pretty standard BIAB, but I did do a mini s... Read More
Simple Bochet Mead Tasting

Simple Bochet Tasting

Posted on April 25, 2016 by David Doucette
This was one of the first meads I’ve made (made 3 before it). It is made from caramelized honey and fermented with Red Star Cote Des Blancs. It ended up sweeter than it should have because of my... Read More
Vanila Hydromel Tasting feature

Vanilla Hydromel Mead Tasting

Posted on April 25, 2016 by David Doucette
Here is the vanilla hydromel tasting session after two additional months of bottle aging. This vanilla hydromel is made from lightly caramelized honey to and fermented dry to 7% ABV. After the ferment... Read More
brettanomyces mead 1

Brettanomyces Claussenii & Bruxelensis Bochet

Posted on April 25, 2016July 24, 2017 by David Doucette
This is a bochet brewed for the first round of my Bochet Solera Project. I Caramelized snowberry honey and pitched a full vial of White Labs Brettanomyces Claussenii (Brett C.). Brettanomyces C Bochet... Read More
blackberry mead tasting

Blackberry Melomel: Mead Tasting

Posted on April 25, 2016July 24, 2017 by David Doucette
Blackberry Mead Tasting (7 Months) In a full glass, the color is a full, confident, reddish purple that any mead maker would be proud to have in a dark berry melomel. It shows a touch of brown as less... Read More
before cleaning

Cleaning Up A Greasy Burnt Stove After Brewing

Posted on April 25, 2016July 24, 2017 by David Doucette
Cleaning Up After A Messy Brew Day So, Some of you may know, but I’ve been making all my beer on a gas stove top. This requires me to put it on maximum heat. This means that any pre-existing gre... Read More
bottling an amber ale

Brew in a Bag – All Grain Amber Ale Recipe

Posted on April 25, 2016July 24, 2017 by David Doucette
Double Red-Amber Ale Recently I attended a hoppy beer festival. While I was walking along, putting back X dry hopped with citra after X dry hopped with citra, I came across an Amber Ale. Now I’l... Read More
2nd generation lambic meads feature

Second Generation Lambic Mead: Reusing the Sour Cake

Posted on April 25, 2016July 24, 2017 by David Doucette
Lambic Mead Making, and What I Learned Last Time This is a mead similar to my last Lambic mead. I learned a lot while I was making my last Lambic mead, and plan to use those lessons to make this batch... Read More
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Harpoon 100 Barrel Clone: Old Ale
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Vanilla Spiced Hydromel & Metheglin:
Hive Mind Mead’s Bochet Solera Project
Wild Mead: Sour Meadmaking Book Update
Holy Cow: BIAB Oatmeal Milk Stout Recipe

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Extra Special Bitter (ESB) with A Fruity Hop Profi... So I decided to brew an Extra Special Bitter (ESB) with fruity hop profile that has a strong malty backbone. I'm starting of with a 3 gallon...
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