Monday, August 06, 2018

Brewing Near-Sighted Swine IPA

I don't make a lot of IPA's, but the other day I started thinking I really should get one brewed.

Quite awhile ago I brewed an IPA that I really enjoyed, named Near-Sighted Swine IPA. Rather than come up with a new recipe, I decided to use this one.

I did update the hops a little. But, it is essentially the same recipe as it was back then.

Last Sunday (not this past Sunday ... the one before), I brewed the beer.

I started the brew day somewhat late for me ... after the sun was up ... around 6AM or so.

The skies looked like rain, but I started on the back patio.

About the time that the mash was done, I felt a bit of rain hit me from the skies and I made the decision to move the garage.

Thursday, July 05, 2018

2018 Hail Storm Summer Saison

Summer time. Hooray for summer. It is going too fast.

Of course, with the change of seasons, I am required to make another Seasonal Saison.

Hail Storm Summer Saison to be more precise. Yum.

Yes ... Sunday, I brewed my Summer Saison.

If you follow my brewing patterns on this blog or social media, you probably have realized that I brew at least four Saisons a year. One for every season (saison is French for season). I call them my Seasonal Saison Series.

The Summer Saison is fairly light in color. Golden to light orange. It is designed to be around 5.5 to 6% ABV. It is fairly hoppy with Tettnang hops, but not at all bitter. Like most of my Seasonal Saisons, I use WY3711 French Saison (The Real Super Yeast).


Saturday, June 30, 2018

Fermented Cauliflower and Broccoli

At work the other day people were talking about cauliflower. Weird thing to talk about at work ... right?

Lately, I've seen quite a few posts on instagram and facebook about cauliflower. Or at least more than I ever remember seeing before. I guess it is healthy. It seems to be a big part of some popular diet at the moment.

Anyway ... I mentioned that I sometimes ferment cauliflower. People were intrigued. I said I would bring some in sometime and let a few people try it.

And ... as you might have seen on the SheppyBrew Instagram Feed or Facebook Page, I prepared some.

Actually, I got myself some Cauliflower and Broccoli.

Of course, I had to also add in some jalapenos.


Tuesday, June 19, 2018

Friday, June 08, 2018

Beer Can Chicken

Over the years, I've experimented quite a bit with grilling or smoking whole chickens.

I've tried Beer Can Chicken.

I've made Rotisserie Chicken.

I've done simple indirect heat Grilled Chicken.

I've grilled chicken standing up like Beer Can, but without the beer.

I've smoked Apple Wood Smoked Chicken.


I like grilling / smoking chicken. As you can probably tell, I always do it a little different. It always turns out awesome. I'm not convinced one technique is significant'y better than any other. As long as you cook for the right amount of time at a decent temperature, it turns out great.

Last Sunday, I added a new twist on my latest Smoked Chicken.

Tuesday, June 05, 2018

Pulled Pork Green Chili Recipe

Remember that a couple weeks ago, I smoked a port shoulder and had pulled pork sandwiches?

Well, if not feel free to check out Smoked Pork Shoulder and Brew Day. Go ahead. I'll wait.

I had a pound or two of the butt left over in the freezer.

I have decided that one of the best ways to use up extra smoked pork shoulder is to put it in a crock-pot of chili.

This past Saturday, I decided to make some green chili to use up the most recent pork butt.

It was delicious. Yum!

You may remember my Smoked Chicken Green Chili from a few weeks ago. It was fantastic, but some of the steps I used in that were dependent on having time to smoke some stuff.

Saturday, I didn't really have much time, so I changed up the recipe some. A couple people on various social media channels asked for the recipe.

Here it is:

Friday, May 25, 2018

Smoked Pork Shoulder and Brew Day

You may remember that back in January, I smoked a pork butt for pulled pork sandwiches. See Hickory Smoked Pulled Pork if you need a reminder.

It turned out great. And it was lots of fun.

At least it was lots of fun for most of the day.

To get that 9 lb pork shoulder done in time for dinner, I got started very early in the morning and kept the meat on the smoker for 13 hours.

My smoker is not a set and forget cook, so I was paying attention to the cooking meat most of the day.

At the end of Hickory Smoked Pulled Pork, I mentioned that in the future I would consider getting the butt to the wrap and then finish off in the oven.

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