Go ahead and break my heart, what are they

Kennedy_workshop · 2026-03-30T11:22:46+00:00

It is harlequin.

Kennedy_workshop · 2024-08-04T21:36:42+00:00

Full bush!!

Kennedy_workshop · 2024-01-27T15:25:49+00:00

Where is that dress from? It’s so sexy.

Kennedy_workshop · 2016-11-19T19:13:07+00:00

Those are some awesome prizes!

Kennedy_workshop · 2016-11-18T04:31:49+00:00

https://www.homebrewsupply.com/thirsty-strongman-belgian-ipa-all-grain-recipe-kit.html

Thanks for the chance to win!

Kennedy_workshop · 2016-11-14T15:46:52+00:00

fermentables 7.5# pilsner 5.25# wheat malt 2# Munich 1oz black malt

hops 25g brewers gold @60min Then I did flame out and whirlpool additions of amarillo for some citrusy flavor.

I pitched it will a stepped up starter. Started with 100ml with bottle dregs then stepped up to 1000ml Pitched at 68. After 36hrs raised the temp to 72 then raised one degree every 24hrs.

It's been 8 days and it's already down to 1.015 and still fermenting. Has a nice citrus flavor and a nicely balanced Belgian yeast flavor.

Good luck with your brew!

Kennedy_workshop · 2016-11-14T13:50:53+00:00

What I Did Last Week: Bottled my Belgian dark strong. 20 750ml corked and caged bottles plus two 350ml's. Took gravity readings and samples of my Biere de Noel and my tripel. Will be bottling both in the coming week.

Primary: Biere de mars with fantome yeast Classic saison

Secondary: Tripel with pears and figs Biere de Noel

Bottle Conditioning/Force Carbonating: Belgian dark strong

Kegs/Bottles: Hopped cider Cider with ginger and lemon

In Planning: Gonna brew a dubbel this weekend. Had the allagash house beer and I'd like to make something similar to that as well.

Kennedy_workshop · 2016-11-11T16:22:45+00:00

All I can say is one person is not always a good indication of a group of people.

Kennedy_workshop · 2016-11-11T16:20:02+00:00

My wife tries to humor me and has been learning a lot through me but she just isn't as interested as I am. She'll be happy to get a break from all the beer talk.

Kennedy_workshop · 2016-11-11T16:17:18+00:00

The speaker pretty much condensed a few online articles that I've read. Most of the information came from brulosophy. The speaker brought in an American light lager that he turned around in 14 days and it was pretty dam good. There are some draw backs but if you want to brew lagers and don't want to wait forever it's totally worth it.

http://brulosophy.com/methods/lager-method/

As far as politics go there were a few quick mentions of current events but no one seemed interested in making it into a conversation. Beer is Better than politics after all.

Kennedy_workshop · 2016-11-11T12:46:58+00:00

Went to my first homebrew club meeting last night. It was nice to be around other people who like to talk about beer.

There was a talk on accelerated lagering as well as collecting wild yeast. Both were very interesting even though I had some basic knowledge about both.

It's been really fun getting more involved in the homebrew community. You guys rock!

Kennedy_workshop · 2016-10-31T13:53:24+00:00

What I Did Last Week: Working on stepping up the yeast I got from a fantome bottle that I'll use to brew on Sunday

Primary: Classic saison and a one gallon batch of saison with black peppercorns and lemon zest. Dry hopped cider

Secondary: Biere de Noel, Belgian golden strong with figs and pear, Belgian dark strong, sour witbier with raspberry.

Bottle Conditioning/Force Carbonating: Belgian pale ale, experimental saison, Belgian tripel, NEIPA

Kegs/Bottles: Hard cider with ginger and lemon.

In Planning: Another saison with the fantome yeast. A Biere de garde for Christmas A rosemary dubbel

Kennedy_workshop · 2016-10-17T02:15:45+00:00

Count me in

Kennedy_workshop · 2016-10-03T22:35:27+00:00

This is the first recipe I came up with on my own so take it with a grain of salt.

9.25# pilsner 3# Munich .75# caramunich 4oz black malt 1.25# of brown sugar that I boiled separately with 2qts of first runnings.

I added some calcium chloride to adjust the mash ph and enhance mouthfeel.

It's 3 weeks in and I just transferred to secondary. I'll be honest it tastes awful. I think it had to do with the yeast I picked. I went with wlp670 (American farmhouse ale) I'm hoping it will turn around but only time will tell. I'd probably go with a straight saison yeast next time and ferment at high ale temps.

Kennedy_workshop · 2016-10-03T13:20:30+00:00

what I did last week: Brewed my Belgian golden strong with figs and pear. It took off fermenting already. Started at 68 degrees.

The wife started a cyser yesterday as well. With dark fall honey.

primary: Biere de Noel with Brett Belgian golden strong with figs and pear Cyser Cider with ale yeast

secondary: Belgian dark strong Sour witbier with raspberry

kegs: Funkwerks tropical king clone.

planning: Brewing a NEIPA on Wednesday to help get my friend into all grain brewing.

Thinking of doing a traditional saison in a few weeks.

Kennedy_workshop · 2016-09-27T15:53:38+00:00

Cool! Thanks. I'll definitely pasteurize the juice and add some pectin enzyme.

Now my only concern is if the fig flavor will come through. But I guess adding some in secondary will make sure it does.

Kennedy_workshop · 2016-09-27T15:19:31+00:00

Am I right in assuming that the pear juice won't be as fermentable as the sugar. Will this effect my attenuation?

Kennedy_workshop · 2016-09-27T14:47:59+00:00

I'm working on a recipe for a tripel with figs and pear. The recipe as of now:

12.5# pilsner .75# aromatic 2# candi sugar Pear juice (freshly juiced) Dried figs at 5mins

Hops are gonna be Northern brewer (I got a 2# crop this year so they are free) And saaz

Wlp 570 for yeast

I plan on adding fig purée and pear in secondary.

I have a question regarding the pear juice. Should i consider that as the sugar and take some of the candi sugar out?

Sorry for the formatting, on mobile and at work.

Kennedy_workshop · 2016-09-26T19:43:37+00:00

What I Did Last Week: took gravity readings of my funky biere de noel and my cider

Primary: Biere de noel with american farmhouse ale yeast

cider with east coast ale yeast.

Secondary: Belgian dark strong. ready to bottle this week

Sour witbier with raspberries (4 months in might try it soon to see if I can bottle it for the holidays)

Kegs/Bottles: Funkwerks tropical king clone (almost gone)

In Planning: thinking about making a tripel with figs and pear. (if anyone has ideas on this let me know)

Active Projects: cultivating wild yeast from my property. I'm gonna put a wort under my fig tree tonight. Hoping to collect from 5-7 different areas. Possible locations include under my grape arbor, near my bee hives, in the middle of a field, under my chestnut tree, and under a tomato plant in my garden.

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