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What is the next best thing to brewing your own beer? Sharing the fruits of your labor with friends! Justin built his very own three tap bar to house his homebrews, watch sports, and offer salvation to other neighborhood dads! She's a beaut!
Single infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 6 weeks at 48° F (9° C). Forced CO2 to carbonate (2.5 vol) 1 package gelatin finings (in keg).
Mash at 147° F (64° C) for 90 minutes. Boil for 90 minutes starting with 7-gallon pre-boil volume. Ferment at 50° F (10° C) for three weeks then let it rise gradually for 2-3 days to 65° F…
German double direction per Randy Mosher's The Brewer's Companion page 131. Primary fermentation for 2 weeks at 50° F (10° C). Secondary fermentation for 2 months at 40° F (4° C), Forced CO2 to carbonate (2.4 vol).
Use a triple decoction mash with Munich malt only. Mash in at 110° F (43° C) for a 30 minute rest. Pull one-third of the mash for decoction one. Rests at 128° F (53° C) for 20 minutes;…
Perform a single infusion mash at 150° F (66° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Chill wort down to 48° F (9° C), oxygenate, and pitch yeast. Let temperature climb to…
Mash grains at 150° F (66° C) for 60 minutes. Forced CO2 carbonate.
Mash grains at 151° F (66° C) for 75 minutes. Batch Sparge with two steps, 3.5 gallons (13.25 L) and 12.5 gallons (47.32 L) of 168° F (76° C) water. Primary fermentation for 17 days at 66° F…
Mash in at 149° F (65° C) and hold for 60 minutes. Mash out at 170° F (77° C) for 10 minutes. Forced CO2 to carbonate.
Single step infusion mash at 155° F (68° C). Collect one gallon of first runnings, boil until condensed to a syrup and add to kettle. Primary fermentation for 3 weeks at 65° F (18° C). Secondary fermentation…
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