To chill a brew

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This is a frequently debated point, so I'd like to offer a bit of insight on the ups and downs of various chilling methods. First off, let it be known: the answer will always depend on how much beer one is brewing at a time. Some solutions just aren't cut out for certain volumes. My criteria is simple: what is the least expensive yet still fully effective/efficient method for each size. This always comes down to "how fast is it done" because, well... shoot, unless we want to make an infected beer, this matters! Even if we want an infected beer,...

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Summer ferments, the long story.

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It is hot outside! Most folks I know take that to mean "time to enjoy my wine/beer, I'll make it later." Well, okay, if you're stocked well and like that cycle... no, wait, there are some pointers to think about anyways.   Heat does NOT hurt all fermentation. No, it's not good for that white wine with the delicate flavors, or the American ale that just shouldn't have that ester... but what about wines and beers that work well with ester profiles? Or phenols that develop in higher temperature ferments?    I've mentioned many times, brewing a Saison is perfect...

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Wow, a new website!

Folks, sorry for the down time with the website. This isn't my strong suit, so bear with me -- we're getting a real, working site. Again. Wait, we tried that before... but we mean it this time!  ...and this is the beginning of it. Better than the nothing that happened about a month ago. So, yes, we're back.  That being said, the storefront is still underway and is not quite ready, but you're welcome to check it out in the mean time. Our physical address has been and remains open, and will continue to do so. While we're polishing this...

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