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Say hello to my little friend, a spare drill that my father pulled from his garage. I bought the impressive bit to drill a hole in the top of my fermenting bucket so I could install a Thermowell. Now I know exactly what is happening with temperatures during fermentation, thanks to a suggestion from Thomas Peters, Head Brewer at Belching Beaver Brewery. Thanks to Matt Babineau of the Society of Barley Engineers for sharing information on how to accomplish the project. Thanks again, Dad, for the vintage drill.  My father gifted me with this cool drill when I asked him if I could borrow one to enhance my fermentation process. I purchased the step bit for use on plastic.  Here's the result -- the Thermowell is a perfect fit. A thermometer is placed inside the Thermowell and temperature readings are a breeze.
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Ever had a peanut butter and jelly American brown ale? This is it. The use of peanut butter is a tip of the hat to Mother Earth's Sin Tax, the beer that opened my eyes to craft brewing. Here's to having fun with ingredients -- cheers.  Brewing Bronzy Hermit on the front porch. My mouth watered as I read the "Bacon Explosion" article by Brandon Hernandez in the latest West Coaster magazine. The story featured a conversation between Brandon Hernandez and Stephanie Peterson at The Lost Abbey, along with eye-popping photos of braided meatloaf with bacon. I tried my own version for Sunday's family meal. I ground two pounds of chuck roast and added one pound of ground pork, along with Dijon mustard, panko breadcrumbs, buttermilk and additional meatloaf ingredients, then had my hand at the braiding. Since this was old-school fun, the meal included mashed potatoes and gravy, salad with poppy seed dressing, and home-made cheese bread. Try it, you'll like it.  Meatloaf with braided bacon, ready to hit the oven.  Dinner is served. The never ending quest to make the perfect saison. Oasis Saison features rose hips and coriander.  Hop and flavor ingredients, including rose hips and coriander.  Brewing Oasis Saison.  The view from the front porch brewery: the emerald hills of Vista, California. The culinary lavender in the backyard waved in the wind and I walked over to investigate. The bush had a slow start when I planted it months ago, so I was surprised by its growth spurt and profusion of purple blossoms. I dipped my face into the blossoms and the aroma beguiled me to design a saison and perhaps my next kombucha. Spring has arrived early in Vista, California this year, so come by for a beer and a stroll through the yard -- maybe you have some ideas for me on what to plant next.  This is a malty Belgian pale ale with orange peel, coriander seeds and star anise. Perfect for our 80 and 90 degree days in Southern California.  Orange peel and hops, along with crushed coriander seeds and star anise.  The yeast starter was prepared the night prior.  The sparging process.  The brew, with hummingbirds flitting about in the yard below. Say hello to our home brewery's newest ingredient: rose hips from Starwest Botanicals in Sacramento, California. The first use of this ingredient: Bearded Coquette Belgian Blond ale, our most recent brew.  New on the home brew front: rose hips. The rose was clipped from our front yard. Thank you to my friend and amazing brewer Chris Banker for introducing me to Wendy in Vista, who provides me with fresh eggs from the chickens in her yard in exchange for the spent grain from my brew days. Her chickens feast on the grains and I plan to feast on the eggs.  Fresh eggs from the chickens in Wendy's yard. The chickens love eating the spent grain from our brew days. Rufous hummingbirds busy at work and play provided the sound backdrop during the brewing of this Bearded Coquette Belgian Blond on my front porch. I steeped the wort with rose hips from Starwest Botanicals in Sacramento. Can't wait to taste the results.  Brewing Bearded Coquette Belgian Blond on a warm day in Vista, California. |
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March 2018
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