This blog is about fermentation, the science of which is called zymurgy. I am an applied zymurgist, a homebrewer. My wife makes wine. When the cabbage comes in, we will make sauerkraut. Pickles, kombucha, cheese, bread, nothing is out of the question at our house as long as it’s not too stinky.

I’ve won numerous awards for my beer including two silver medals at the Colorado State Fair. I’ve brewed just about any style you can imagine and a couple you probably can’t – a soured Kentucky common for example. Brewing is the hobby I’ve wanted to pursue all my life, I just didn’t learn about it until a few years ago. And I’m still a learner. One of the purposes of this blog is to bring you, the reader, along on my journey, wherever it takes me.

I’m trained as an engineer and currently make my living in the field of quality. If I wax geeky, I beg your forgiveness in advance. I will argue for good process in homebrewing before I’ll argue over recipe formulation, the former being more important to the outcome than the latter. I’ll also publish equations to encourage hand calculations, that way you can check the outcome of all those calculators out there. You will find tasting notes, commentary on beers, pubs and restaurants, results of wine tastings and a description of that kraut dog I had for lunch. It’s a space to talk about all the things yeast and bacteria do for us. Join in with comments, contact me if you want to guest blog and as long as it’s respectful, clean, and on-topic I’ll likely publish it.



4 thoughts on “About

  1. Hi, I ran across your site while searching for a lemon and ginger beer recipe. Wonderding about your lemongrass ginger beer. I am about to brew a wheat (my 2nd all grain brew) and would like to spice things up with lemon and ginger. How many oz would you suggest on ginger and lemongrass for a 5gal brew, and when to add, etc.
    Also, any suggestions on an alternative for lemongrass. Not sure I can find it in Abilene, TX

    • Hi, David! Thanks for reading. I’m at about 0.5 ounces of dried lemongrass and 3 ounces of fresh, grated ginger. The lemongrass goes in a 3 minutes, the ginger at 0.

    • Also, the grist is 50% white wheat, 25% each of Pilsner and Pale Ale. My numbers don’t match exactly because I throw in a bit of acidulated malt for pH control. It’s a very simple American Wheat spiced up with the lemongrass and ginger.

      • Also, there are online spice houses where you can get dried lemongrass. Fresh might ultimately be better but I don’t want to deal with it, even though it’s available readily here in Denver. Check Amazon – they have just about anything – or an online brew shop if you can’t find a spice dealer online.

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