Category Archives: Recipe

To-Style Belgian Saison

Diverting from trodden path of Wyeast’s 3711 French Saison,this batch peeks over the fence at the big dog of Saison strains, Wyeast 3724. Armed with Experimental Homebrewing’s inconclusive testing on tin foil v. air lock, the brew began.


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BAVARIAN HEFEWEIZEN #3 – Really Really Precise Temp. Control

Another iteration of the Never Ending Hefe. The goal here is to put to test the idea that ramping up wort temperature will increase the production of esters in a yeast such as WLP300. I’ve previously attempted ramping with this yeast in my ferm. chamber, but the control there was an ambient one and didn’t offer precise control of the actual wort temperature. With a recent craigslist score the wort can now be put into an enclosed refrigerator with the control box probe submerged in the wort. This system is able to keep the internal wort temp within 1° of the target.

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BAVARIAN HEFEWEIZEN #2 – Unrestricted Fermentation

As homebrewers, the lesson we never stop learning is the importance of timing. As I jaunted down to the homebrew store with my latest Hefe in hand, passing it off to the store owner I explained a bit about the recipe, process and aim for the beer, citing one of America’s best Hefeweizens from Live Oak as a source of inspiration. I would of course learn once again that timing is everything, as another customer came up to the counter sporting a ‘Live Oak’ shirt, introducing himself as an employee of the brewery. Of course I pounced at the opportunity to seed out some guidance on fermentation. His advice was simple,

‘That beer is all about horizontal fermentation.” Continue reading

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An Impatient Man’s Oud Bruin

If brewing has taught us anything it’s patients. This lesson anchored in me as a (former) bottle filler who regularly waits 6 weeks to sip the fruits of my labor. But being the curious lot us homebrewers are, I began peeping the world outside  saccharomyces cerevisiae and quickly shied away for a single reason – turn around time.

As some of my favorite brew like to boast,

“aged 18 months for full character”, “aged 12 months in oak casks”

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Lo Siento – Oaked Mexican Saison

Unashamedly I still love Corona. It’s a deliciously refreshing variant of the ubiquitous American lager and just like any beer, has a time and place. This recipe was meant to capture the flavors which make Mexican lagers what they are and shove them into something with more distinction.


Brewdown Lo Siento Mexican Saison Wyeast 3711 French Oak tequila Fermentation Homebrew

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My long running romance with German Hefeweizen hit a speed bump. As the frigid Texas winter rolled in, I found my self wanting something with more malty roast umph. This lead me to a few pints of Porter, and delicious they were! But I missed that bready, chewy wheat flavor, eventually landed me in front of a half liter of Weihenstephan dunkelweizen. And let me tell you…. It was falling in love with weizen all over again. Nutty, malty and roasty packed in with the coveted Weihenstephan wheat yeast flavor.

brewdown dunkel wlp300

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Royk Wit

Being my gateway beer as a young Coors Light transitional, I always try to keep an iteration of the supremely drinkable Belgian Wit on hand.

BrewDown Belgian Witbier Royk Wit Wyeast 3944 Coriander Orange Peel All Spice

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Bavarian Hefeweizen #1 – Underpitching

Another iteration in my unending pursuit of the ever drinkable Bavarian style Hefeweizen.

Brewdown Bavarian Style Hefeweizen Wheat Beer


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Morello Oak Saison

From a commoner’s perspective, Saison might be a confusing beer. Difficult to explain taste – peppery, fruity, earthy…horse blanket?


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Classic Belgian Wit




Recipe – Designed to be a classic, yeast forward, easy summer drinker. Light body, fairly dry and all around tasty. Candi sugar was added to help dry out the beer and keep a crisp body.

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