So I did a thing. I jumped in over my head. I registered for an experiment. And away I go! I jumped in on the Brewtubers Yeast Experiment 2020. Basically the principle is this: same beer, same water, different yeast.
So each person who is registered uses a different yeast. For this experiment, I chose the Mainiacal Yeast Berzerker kveik blend. The recipe required me to grab a few ingredients from the local shop. I also had to purchase a boatload of distilled water. To the water, I will be adding some minerals to help get the same profile. I can’t wait!
To kick it off, I have made a little starter how to video about yeast starters. If you need some guidance on your starters, this is a little about my practice.
The Brewer’s Edge Mash & Boil review is something people should look for. When shopping for a new piece of equipment, it is always good to check out reviews. The Brewer’s Edge Mash & Boil seems to be a great deal. The versatility of the unit makes it a great choice for the 5 gallon and less brewer. I decided to pick up a unit to put it through its paces. Is this all in one unit as easy as they say it is? Let’s give the Mash & Boil review a shot!
Hey there homebrew hounds! Happy New Beers, and Homebrew 2020! Welcome to the new decade, and time for lots of new beers and reviews. I have a lot lined up for the year already for reviews! I have beers on the way to help with that process. Lots of new toys to play with.
I am so glad I had a chance to do a TriCoil 1.2 review! So I’m looking around the homebrewing market, and there are always things that seem to catch your eye and make you go hmmm. This triple immersion chiller from CuS.S Brewing did just that. I was curious about the claims I had read online, as well as the ones they had on their website and whether or not it actually chilled as fast as a did. I reached out to CuS.S Brewing and was provided with a TriCoil 1.2 triple immersion chiller to test out so I could put it through the paces. Jeremy McGranahan gave me the hook-up, I did not receive anything other than a unit to review.
Unboxing The TriCoil 1.2
So the looks, during the unboxing, I was immediately impressed with the precision that it was put together with. It definitely weighs a good amount, but when you think about the fact that there is three times the amount of coils, plus different adapters to hook it up, this totally makes sense.
Baseline Measurements With A Basic Immersion Chiller
So to test it out I decided that I should get a baseline with my single immersion chiller. It’s not a name brand, it’s your basic single immersion chiller which I’ve been very happy with across the years. I received it as a gift from my wife for a birthday or a Christmas present, and it has done the job. I am using it both inside and outside along the way. Here are the results of chilling a 5-gallon batch from that. It was 74F outside. The water temp was approximately 63F from the hose. I started the hose about 2 minutes after flameout. I created some vertical agitation for about 20 seconds every 2 minutes. After 5 minutes, thye wort was down to 143F. It was 110F at 8 minutes, and finally at 100F after 11 minutes.
Just when you think that your pieces of your homebrewery are satisfactory, and you have everything that you need, you find something new just like the BrewSSSiphon. I was intrigued by the stainless steel construction and the supposed heavy weight of the unit, so I reached out to the Brewsssential to see if I could do a review of their unit, and let you all know just how on point or not it was. I was very happy when I got the news that I was going to get to test the BrewSSSiphon . So to try the BrewSSSiphon out, I had two brew a batch of beer! That was going to be a difficult task… 😉 There is always a tasty treat when doing a test, like a BrewSSSiphon review!
For this, I used a rye double IPA that I was brewing. I figured I would try a different original recipe that allowed for me to have something different on tap. So I brewed it up and then gave the BrewSSSiphon a shot.
So as a teacher, I have to maximize my summertime as much as possible. So with it being a great summer day, I went to Rising Storm Brewing Company in Livonia New York. you may remember that I interviewed the owners years ago in this post. Since then they’ve gone from homebrewers to Pro Brewers. Traveling just south of Rochester New York, I pulled up to the brewery.
This equipment review for the Bouncer Pro is a little different than my other reviews. The Bouncer Pro is the newest toy from the guys at Bouncer. I was lucky enough to have an avenue to test it out and see how it works. The Bouncer Pro is a much larger Bouncer product that is made for professional breweries, rather than the homebrewer. So I brought it to Rising Storm Brewing Company in Livonia NY to test it out.
Rising Storm Brewing Company is a relatively new brewery in the expanding Rochester NY(and surrounding areas) craft beer. They are located on a nice piece of property that houses their 30 barrel brewhouse and gives some great opportunities for outdoor events. Billn Blake and Jeff Reidl are the owners and brewmasters. They graciously allowed me in to have some fun with the new Bouncer Pro.
Dehydrating kveik yeast in a food dehydrator. A “new” concept applied to an “old yeast”. I have come up with a “new” way to make dried kveik yeast. That is probably one of the coolest properties of kveik yeast. So let’s look at how I got here, and what I am doing. I am not an expert, just a guy who is dabbling in the world of kveik.
My Background With Kveik
So I fell into the rabbit hole of kveik yeast. I found myself constantly searching for any information that I could find. It was really great to run into the information from Lars on the Larsblog, who is like the godfather of kveik in the brewing culture around the world. He may not have been the one that found it, but he documented in research, and gave me and others so many things to learn about.
Every gameday needs a good dish to consume at it, and homebrew chili is a great choice. “Why homebrew beer in the chili?” may be your next question. The answer is a simple one…. why not?!?
I make most of my chili on the Camp Chef smoker now. I love that smokey taste infused into my meals. When it is reheated, the smoker smell comes out. With the smoker, you lose more moisture, in my experience, than making it in a crock pot. This beckons you to add more liquid!
I have made my chili with stouts, ales, and ciders that I have made. I used to always put a can of our local Genesee beer into my chilis in the crock pot. Once I started to brew, it became common place to put my beer in there. Once I started kegging, it got even easier!
Here is my base “healthy and fresh” chili recipe that helped me win a contest at work, I hope it helps!
1 lb 90% lean ground beef ($3.29/lb)
1 lb turkey sausage ($4.39/lb)
40 oz dark red kidney beans ($1.79.can)
29 oz diced tomatoes – chili style ($0.79/14.5 oz can)
4 oz diced mild green chilies ($0.99/4 oz can)
16 oz parmesan romano tomato sauce ($1.49/jar)
1 FRESH garlic clove – minced ($0.75/head)
1 FRESH green pepper ($1.99/pound)
1 FRESH poblano pepper ($3.99/pound)
1 FRESH small onion ($0.99/pound)
8 fl oz brewed espresso coffee ($9.99/pound)
1 oz unsweetened 100% cacao ($2.39/4oz)
1 package chili seasonings ($1.50/packet)
¼ cup parmesan bread crumbs (mix parmesan cheese and bread crumbs)
1 bay leaf
Smoke the ground beef and ground turkey, In a large skillet, add freshly pressed minced garlic and diced onion. Finely shave cacao into small shavings. Dice green peppers and poblano peppers into pieces about 1 inch by ¼ inch. Add undrained kidney beans, undrained diced tomatoes, as well as the diced chilies to skillet. Mix them up. Pour in the espresso and beer. Sprinkle the package of chili seasoning across the top. Add meat mixture and tomato sauce, stir to mix. Sprinkle bread crumbs and cacao shavings across the top and mix evenly. Drop in bay leaf. Cook on smoker for 6-8 hours, stirring occasionally. Break up and add the meat after about 3 hours.
Another choice of a quick recipe from ready to use ingredients.
2 big cans of stewed tomatoes
3 cans of chili beans
1 large can of pinto beans
2+ pounds of ground beef
1 pound ground sausage
a few diced hot peppers of your choice
1 onion diced
boatload of your spices – chili powder, onion powder, garlic powder, pepper, salt, paprika, cinnamon, ground coffee, dark chocolate (ground up or shaved), cayenne pepper, oregano, mustard powder, and anything else you want to throw in
Favorite Flavors For Homebrew Chili?
What is your favorite beer in chili? Drop an answer in the comments below. Have any ingredients to add? Am I missing something? Lemmie know!
Smoked Pumpkin Imperial Stout, a new creation from Brewmaster Jerry! It brings together two thing I love, brewing beer and smoking foods. So for another try at something different, I decided to smoke some pumpkins. It is really cool, I sourced the pumpkins from a former student. He grows them, and then gives a bunch of money to charity. So, this is a brew with a good cause being supported from it.