Flaked Wheat

For making Witbiers and other specialties. Helps with head retention in all beers. Will leave a slight haze. Can also be used in place of unmalted wheat in many recipes.

Chocolate Stout (J)

Brewed on 2013-07-07

Cocoa nibs were from Jen

Berliner Weiss (T)

Brewed on 2014-02-27

First time using bacteria to try to make a sour beer. Co-pitching the lactobacillus with yeast.

No starter, recipe from Brewing Classic Styles. Was supposed to use WLP011 and 3# Wheat, but shop was out.

Mini Chocolate Stout (V)

Brewed on 2014-05-17

Barrel Aged Flanders Red (W)

Brewed on 2014-06-08

This is the third use of the Balcones Blue Corn Whisky barrel.