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#JeremySays – Staying Home tip!

Since most of us are stuck at home, it may be beneficial to look in those dark areas of y our cupboards for brewing ingredients. Any extra random grains, sugars, or spices that you have…

#JeremySays – Yeast Harvest

Like most breweries, we repitch our house yeast from the previous batch to future batch. We have a yeast brink for each beer that we can collect the healthiest colony in for the next pitch.…

#JeremySays – Homebrewing Tip

To get better efficiency out of your grain, you can drain the bed 1/3 below before adding sparge water. Happy Brewing! - Brewmaster Jeremy Gross

#JeremySays – Japanese Citrus

Yazu is the classic Japanese citrus. It's tart and fragrant and adds a nice refreshing sour/bitterness. Also try the relatives of Yuzu, Kobasu and Sudachi. Kobasu adds distinct notes of melon and mint. Sudachi adds…

#JeremySays – Spunding

Our Pilsner receives it's carbonation naturally through spunding. We allow pressure to build up towards the end of formation with the assistance of a spunding valve. You can buy these for homebrew setups as well.…

#JeremySays – Mashing

During mashing pull a third of thicker mash to a separate kettle. The majority of enzymes will remain in the main mash. Then do an amylase rest at 158F for 20 min for a quick…

#JeremySays – Dry Hopping

“Hop Creep” is a thing. Using T-90 pellets in the dry hop can cause refermentation due to the plant material interacting with the yeast.  This can further dry your beer out, or cause excessive diacetyl…

#JeremySays – Kettle Souring

Kettle sours are all the rage nowadays. It’s a great way to get a one-dimensional lactic souring on the hot side. You can do this with any beer, but it’s typical in Berliner Weiss and…

#JeremySays – Decoction

When creating our Pilsner, we use the decoction method to create a rich malty character, and a beautiful golden hue that we love in our beer! It’s an old school technique that’s time consuming, but…

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