Spencer was inspired by this experiment to try to reproduce it for the club. He got a couple cases of Wolverine Premium Lager (a huge step up from Bud Light!) For each of 11 different hops, he added 2 grams to each of 4 bottles, leaving 4 bottles unhopped. They then sat in an unheated [...]
Jim Leach writes about his porter, brewed on a wood-fired stove in his backyard, in his blog.
©1995, 1999, 2003 Jeff Renner email@example.com
Sour dough bread has its origins in the times before reliable commercial yeast was available for leavening. A baker had several options available to leaven bread. The local brewer was a source of yeast that, while rather slow and often bitter, was usually reliable. People away from a brewery [...]
Mark Zadvinskis's Amazing Zymurman Logo!
Over the Valentine’s weekend, the Ann Arbor Brewers Guild resurrected an old tradition — brewing a Bizzaro ale. The first Bizarro was brewed in 2001, and was inspired by Larry Bell’s Eccentric Day ale. Members bring adjuncts and specialty grains, and these are all tossed into the kettles creating—well, [...]
Steve Darnell writes:
Over the weekend my son and I put together a motorized malt mill. I’d been planning it since Jim Suchy gave me a washing machine motor just before he left. The parts we purchased cost less than $25 and it took about four hours to make, with Ben’s help.
The motor is 1,729 rpms and we adjusted it with two sheaves
at 1.5″ and 8″ down to 324 rpm and attached it to my Schmidling
mill. It grinds a pound of grain in 6 seconds.
Im looking forward to brewing this week.
Read about Crispy’s fire and a caution.
In April of 2006, AABG members got together to fill our newly acquired bourbon barrel with barleywine. 11 5-gallon batches of the same recipe (see below) were brewed by members in order to fill the barrel. Since then, we have taken some out for sampling at AABG meetings, some members have withdrawn their 5 gallon [...]
The two attached photos are of imperial stout a friend and I brewed, 15 hours and 22 hours after pitching.