Clam Chowder Saison (or... Chowdah Saison)

Submitted by drew on

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John Palmer, Denny and Drew Brewing Selfie It all started with Denny being a smart ass. To some of our dallying All-Stars, Denny sent the following line in an email

I really didn't want to have to bug you like this...really! But Drew said if I didn't he'd release his recipe for Manhattan Clam Chowder Saison.

So, how's the beer? A followup to my post about brewing the Zymatic way

Submitted by denny on

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Ever since I posted my review of the Picobrew Zymatic (http://www.experimentalbrew.com/blogs/denny/homebrewing-zymatic-way) the one question I've heard over and over again is "how's the beer?". Now that I've had a chance to ferment out 4-5 beers I made with the Zymatic, I'm prepared to answer that question. The answer is "It's as good as you make it!" What I mean by that is that the Zymatic is not in any way a limiting factor in beer quality...that's up to the brewer.

Conference Season - Come and See Us Do the Gum Flappy Thing

Submitted by drew on

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Denny's been making the rounds to a bunch of events here on the West Coast. (He has the great advantage of being retired which grants extra flexibility in terms of availability) But we're about to hit the silly season of summer with two great conferences where we'll be speaking together on our "grumpy old men" tour.

Homebrewing the Zymatic Way

Submitted by denny on

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I've been homebrewing for 17 years and in that time have brewed about 475 batches of beer. Nearly every one of those batches has been on my "Cheap'n'Easy" cooler mash tun system, as I chanted the mantra "The brewer makes the beer, the equipment doesn't". While I still love my cooler system, I may have to rethink that mantra.

Cleaning gets better

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When I started homebrewing, the friend who introduced me to it said that 90% of homebrewing is cleaning. Now, I've never tried to measure the exact percentage, but I do know that if you don't do the work, the results will show up in your beer. Like most homebrewers, I'm cheap so for years I've used Oxiclean Versatile (without the TSP sub that many think is necessary) to do my cleaning. Once in a while I'd pick up some PBW which seemed to work even better, but the cost kept me from using it as often as I would have liked.

Homebrew All-Stars - Our Next Book! - Help us Out!

Submitted by drew on

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All righty then - it's time - We apparently are free time adverse here at the Beechum, Conn households and we're putting together a book devoted to exploring all the different ways homebrewers do their thing. See we're both big believers in the idea that the best brewing lessons come from getting together with other brewers and brewing. Now what if you could do that with all of the best brewers out there - folks like Denny, Drew, Mike "Tasty" McDole, Gordon Strong, etc? What if you could learn how experimenters like Marshall "Brulospher" Schott make science happen?

The Next Shroomy

Submitted by denny on

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You may be aware that one of my favorite beers is a chanterelle mushroom infused wee heavy that I call "Wee Shroomy" (recipe in Experimental Homebrewing"). I'm extremely luck y to line in the Pacific Northwest for a number of reasons, but one of the biggies is the surfeit of wild mushrooms we have here. During mushroom season, I can walk out of my back door and usually find the several pounds of mushrooms I need to make a batch of it.

Thoughts on the American Mild project

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When last we left our intrepid homebrew experimenter, he was struggling through forests of formulation in the quest for a new, low alcohol beer style known as the "American Mild". His search seemed never ending and at times fruitless...but he forged on.... (read about the previous batches here: v1, v2 and v3 )

Scrapple Beer

Submitted by drew on

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One of the biggest attention getters in the book is that we feature a couple of "Meat" based beer recipes, like Jeremiah Marsden's "Pork Soda" or Charlie Essers' "Bacon Helles" or our own spin on Digby's Cock Ale. The recipes certainly grab your attention and make you cock your head in such a way as to go "huh?" (There's a real reason too.. read to the end of the article) Why the meat talk? Because thanks to our kooky friends at Dogfish Head - meat beer is back in the news - since apparently they are producing a Scrapple Beer for their Beer for Breakfast.

What happens when a book gets edited and you miss something?

Submitted by drew on

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No book ever makes it to your library's shelf without an error or two - fortunately in this day and age we can keep track with an Errata page! So, thanks to Jeff Rankert - we have our first catch - somehow the Queen's Diamonds Barleywine is set to 15 pounds of Maris Otter when it should be 25. See - here's the proof!

Listen to us on the Brewing Network's "Session"

Submitted by drew on

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The boys (and Beevo) over at the Brewing Network were kind enough to have us on their main show full of jokes, asshattery and beer news you can use. Denny and Drew talked to Justin and the crew for an hour or so covering a wide array of subject and even got good ole Doc to twitch when Drew slagged on decoction mashing, again! So sit back and give it a listen via your favorite way to play mp3's

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