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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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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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