Whirlfloc Tablet
A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans. Prepared in a quick dissolving, highly soluble tablet form. Almost everyone who tries Whirlfloc tablets prefer them to regular Irish Moss. Add for the final 5 minutes of the boil.
Note: One Whirlfloc tablet is good for 10-15 gallons of wort. We suggest using half a tablet for 5 gallon batches for most beers.
Beer was made with yeast given to the Sudzers by the Gigayeast folks at one of our meetings.
Beer made by Sudzers every year. This beer was blended with ~45 gallons of Dark Matter made by other Sudzers and put into a barrel.
First extract brew in a while. Enjoyed this pale ale recipe the first time I did it, so tried it again with Cascade instead of Citra.
Similar to: Citra Pale Ale (C)
One of my favorite styles. Really trying to get the malty, caramel flavors. Putting it into the Balcones Barrel used in (N).
This is the third use of the Balcones Blue Corn Whisky barrel.
Wanted to make a drinkable session IPA. Something with lots of hops but not much alcohol.
Recipe is from Brewing Classic Styles.
A true pumpkin stout, with some pumpkin added to the kettle. No herbs and spices.
Got some yeast from Dave and trying to make something with a high ABV. Pitching a lot of yeast, so attenuation shouldn't be an issue.
First attempt at making a hoppy red ale. This beer will be poured at NHC 2015 Club Night in San Diego.
First multi-step mash beer. Looking to make a hoppy, easy drinking lager.
An attempt to make a Bruery White Chocolate clone. A wheat wine with vanilla and cocoa nibs.
Similar to AK, but single infusion and different hops + 2oz more.
Similar to: Hoppy Pils Mosaic (AK)
Sudzers had a comp to brew Anchor Steam, so this was my attempt.
Split batch with (AV). Doubled up the recipe from (AM) in an attempt to make two batches of kettle sour with different fruits.
Similar to: Apricot Kettle Sour (AM)
Ingredients were from Beer and Wine Maker of America. Recipe is from Jamil Z.
First time using a malt from Admiral, so keeping the recipe really simple to let the malt shine through.
Got a small vial of Bell's yeast from Cliff. Propped that up in an attempt to make a Two Hearted clone.
Altbier yeast was given to us by Gigayeast at a Sudzers meeting.
Inspired by Vanilla BCBS, this is an attempt to make a big, oak-aged imperial stout with a big vanilla presence.
Fruit was from Marc-Andre's house.
Similar to: Apricot Kettle Sour (AM)
Brewing ten gallons in order to do a split batch and add coconut to the other 5 gallons.
Similar to: Schwarzbier (AR)
First time using my homegrown Cascade hops. This will be a split batch with BQ.
Haven't made a Belgian Dubbel in a while.
Similar to: Barrel Aged Belgian Dubbel (U)
A beer made for St. Patrick's day. Inspired by Charlie P.s Dusty Mud Recipe.
First beer since COVID hit. I basically brewed this with whatever I had around the house.
Several Sudzer members got the same ingredients and a vial of yeast from Cliff, all brewed the same beer, and then combined it in a barrel (I believe red wine barrel) at Mike's house, where it sat until it was kegged and redistributed to the brewers.
A beer I've done several times during the winter months. An easy drinking hoppy lager.
Similar to: Citra Pils (AW)
Brewed with Josh's Jaqs cereal for the GOAT. This was a crazy brew day as it's also when Joy went to the ER. Hence the super long mash.
First time using the Barrel Aged malt. I'm hoping this turns out to be a real smooth stout, so I'm keeping the roast real low.
Similar to: Oaky Seas (Vanilla BCBS Clone) (BC)
Got some Sourvisiae dry yeast from Derek W. and threw in some home grown nectarines.
I'm surprised I haven't brewed a scotch ale in so long. Hoping for a big, malty brew.
Similar to: Strong Scotch Ale (McZainasheff's Wee) (Y)
Second runnings from CC. Added 3 gallons of water to CC's mash and sparged what I could. I'll most likely end up throwing in some fruit to this.
Similar to the hoppy lagers I've done in the past, but this time, I'm adding some dark malt to try to make a black IPL. Rather than use 3oz of acidulated malt like normal, I'm using 5oz of Carafa II.
Similar to: Citra Pils (BX)
I'm hoping to brew more often, and will need something to replace the Scotch Ale (CC). This should be fairly similar to (AX), but some of the Pilsner malt will be from Mecca Grade and some of the roasted malts will be replaced by the barrel aged malt. Also, I'll try to up the pH of the water in order to round out the finish a bit more than last time. Finally, I'm going to do a second beer with the second runnings.
Similar to: Black Ruby (Baltic Porter) (AX)
Dark, very low gravity Saison made with second runnings from CF and our nectarines. I have no clue how this will turn out, but I need to get the nectarines out of the freezer.
Dry Irish Stout with coffee beans made for NCHF 2023.
Similar to: McLiliDan's Dry Irish Stout (BS)
Another Belgian Dubbel for the Winter. Based on the notes from last time, I said I'd like it to be a bit more sweet, so I replaced some of the grain with 4oz of Special B.
Similar to: Winter's Night (Belgian Dubbel) (BR)
This beer is being made for NCHF. Dave P. gave the idea of using pecans and the recipe comes from Harry which originally was from a Grain Trust meeting. Pecans are added at packaging time and some of the Maris Otter is toasted before mashing. Due to time constraints, I'll be doing an overnight mash.