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[enterprisebrewing-blog]

I seemed to enjoy that defensive showcase of a game more than most. Of course, I was rolling with the Super Bock and the Super Crock. The beer is decent, malty but a little cloying and I wish I had let it lager for a few more weeks. I run into that problem frequently where I, you know, want to drink the beer I make while watching a sporting event. Note there is bock in the crock pot roast recipe. That came out exactly as delicious as it looks. Based on this experience a slow cooker is a great way to cook with beer. https://www.instagram.com/p/BtfU4b5lDv5/?utm_source=ig_tumblr_share&igshid=1x2to245id4k4

[enterprisebrewing-blog]

Two gallons of wort brewing in ten gallons of kettle. (at Monrovia, California) https://www.instagram.com/p/BtaHIA-FJNd/?utm_source=ig_tumblr_share&igshid=8rc6dk99lf5p

[enterprisebrewing-blog]

Reused the same schwarzbier, bock and mead slurry. Tossed 5 gallons if light pilsen on top. It smells amazing. (at Monrovia, California) https://www.instagram.com/p/BtNISI5lCUk/?utm_source=ig_tumblr_share&igshid=rcdkfv7gbprg

[enterprisebrewing-blog]

Wild honey mead mixed with dark malts, noble hops and lager yeast. In other words, mead pitched with the slurry from #batch29eb and #batch30eb. As you can see, fermentation was immediate. (at Monrovia, California) https://www.instagram.com/p/BtASCHoAwpY/?utm_source=ig_tumblr_share&igshid=1u4qpx61itw58

[enterprisebrewing-blog]

All I need now is a wheelbarrow right @chrisorello? Transferring my second ever lager, a bock... to secondary. (at Monrovia, California) https://www.instagram.com/p/Bs4Fi_pg6pR/?utm_source=ig_tumblr_share&igshid=132ju3fup165h

[enterprisebrewing-blog]

Happy 2019! Kegging my first ever lager, a schwarzbier. (at Monrovia, California) https://www.instagram.com/p/Bs2Zs9qAAKh/?utm_source=ig_tumblr_share&igshid=1stzc3o16rse8

[enterprisebrewing-blog]

I figured as an entity somewhere between a rando with a bottling bucket and the CEO of well manicured beverage distribution empire, there was a way to make an impact with my beer. On Friday at my lab we achieved that and we called it Brewmania. I brought in a five gallon keg of #batch27eb chocolate stout, as well as fruitcakes my mother made. After setting up the keg, @meowlene05, @zjcoax (who also brought in their own holiday themed food) and yours truly proceeded from desk to desk offering refreshments and promoting three charitable causes of our respective choosing (mine was supporting victims of the California fires). After pouring a sample of my brew, I mentioned the keg set up in the lunch room and encouraged people to check it out. The instructions attached provided whimsical guidance. Also, Brewmania provided the impetus for the first ever EB label (designed by my wife!). I estimate dozens of people made a charitable donation in one form or another... and even more dug the Brewmania concept. (at Keck School of Medicine of USC) https://www.instagram.com/p/Brg_qJ-gZ4C/?utm_source=ig_tumblr_share&igshid=14s075swyixse

[enterprisebrewing-blog]

Kräusening homebrew is already kind of unusual. But I took half a gallon of @ferdim’s actively fermenting imperial stout and added it to my chocolate stout. And what happened next was the other reason my stout’s secondary fermentation was a little wacky. (at Monrovia, California) https://www.instagram.com/p/BrUNx1-gs24/?utm_source=ig_tumblr_share&igshid=c3lai115lllh

[enterprisebrewing-blog]

8 oz of cocoa powder is one reason stout secondary fermentation got a little wacky. (at Monrovia, California) https://www.instagram.com/p/BrMZVdZA6xZ/?utm_source=ig_tumblr_share&igshid=173dr156vlypa

[enterprisebrewing-blog]

Collaborative brewing is where it’s at. Happily a week ago at my cousin’s place we brewed a crazy high gravity imperial stout: the OG weighed in above 1.130 - literally off the scale of my refractometer — leading to the syrupy viscosity you see here. (at Monrovia, California) https://www.instagram.com/p/BrJWMRIgy_-/?utm_source=ig_tumblr_share&igshid=1eneiyo7mih49

[enterprisebrewing-blog]

Name change announcement. (at Monrovia, California) https://www.instagram.com/p/Bq6LofSAd8J/?utm_source=ig_tumblr_share&igshid=y4q2tazgmfv4

[enterprisebrewing-blog]

at Monrovia, California https://www.instagram.com/p/Bqq61mWlU1H/?utm_source=ig_tumblr_share&igshid=1m00vx024yl3y

[enterprisebrewing-blog]

at Monrovia, California https://www.instagram.com/p/Bqq4g-hlxzZ/?utm_source=ig_tumblr_share&igshid=1gvytk26ublwk

[enterprisebrewing-blog]

30 min 1 oz Cascade hop addition. (at Monrovia, California) https://www.instagram.com/p/BqnnUItlRRl/?utm_source=ig_tumblr_share&igshid=1ibbtybv1qhrw

[enterprisebrewing-blog]

Chocolate stout mash. (at Monrovia, California) https://www.instagram.com/p/BqmWfVGF40J/?utm_source=ig_tumblr_share&igshid=1xdd8absb6bta

[enterprisebrewing-blog]

The only taste I can compare this braggot to is bee pollen. Residual sweetness is mild and pleasant. Hits kind of hard though to remind you it’s 11%. Wow. If you’re a fan of high gravity stuff at all, then brew or get your hands on some of this. (at Monrovia, California) https://www.instagram.com/p/BqgLvhzl9JE/?utm_source=ig_tumblr_share&igshid=19i7u164ft6ys

[enterprisebrewing-blog]

Basic homebrew math: chest freezer + keg(s) = keezer. (at Monrovia, California) https://www.instagram.com/p/Bqd-OqYF2fn/?utm_source=ig_tumblr_share&igshid=2wo6zcxigh56