After doing the updates mentioned in New SheppyBrew Website, I had copilot rewrite my SheppyBrew Home page.
To be honest, I can't decide if I like copilot's version better or not.
Just in case I think I want to go back, I'm storing what it was before here.
Let me know what you think.
........
I spent some time recently updating the SheppyBrew Website.
The tech stack used on the site was very out of date and making any code changes to the site was very difficult.
If you're a computer geek at all, you could probably tell with the use of .aspx pages, and the fact that it really was not great on smaller screens.
But, really the main reason I felt I had to get the thing updated was that my hosting company sent me an email letting me know that support for the version of .NET was being removed from their servers "sometime this quarter".
If you follow this blog at all, you probably have read that I want to concentrate more on my BJCP Goal this year.
As of the time of this post, if I'm counting correctly, I've brewed 83 of the 108 styles in the 2021 BJCP Style Guidelines. Since the beginning of the year, I've already brewed 5 new BJCP styles (6 if you include Tasman Pilsner).
I have my Roll-a-Style list, which helps me keep track of styles that I still need to brew.
The idea is that I use a 20-sided online die to decide which style to brew next. However, sometimes, I have decided what I want to brew and "pretended" to roll the number I wanted to brew.
May is coming up, which would be a time to brew the "seasonal" Helles in a Hand Bock-sket, and I thought this year it would be fun to brew a lower ABV German Lager to replace the Hand Bock-sket beer.
My spare rib process has changed some over the years, but for the most part it remains basically the same.
I set up charcoal in sort of an ugly snake with chunks of (usually) hickory wood.
For a 6pm dinner, I'll aim to get the ribs on the kettle around 5pm.
I cook the ribs between 250 and 275 for between 2 and 3 hours ... usually closer to 3.
Here we are already in April. Time to report on the 2025 Q1 SheppyBrew Stats.
The year is flying by and I have brewed quite a bit so far this year. Last year was a down year for me, not even reaching the 100 gallons.
This year so far my brewing rate is a bit faster; I'm on pace to reach over 110 gallons this year.
In Q1, I brewed 6 batches totaling 30 gallons.
My 6 batches were:
Category: 26D. Belgian Dark Strong Ale
Brewer: SheppyBrew Home Brewery
ABV (Alcohol By Volume): 9%
IBU (International Bitterness Units): 25
SRM (Standard Reference Method): 16
Aroma: The aroma is rich and complex, featuring notes of dark fruit such as raisins, figs, and plums, intermingled with caramel, toffee, and molasses. Subtle hints of spice, clove, and mild phenolics from the Belgian yeast add depth. A faint earthy and floral hop presence is detectable, balancing the malt sweetness.
LITTLETON, CO – April 1, 2024:
In a groundbreaking revelation that's sure to delight beer enthusiasts and health gurus alike, SheppyBrew Brewery is proud to announce that our beers are now officially classified as "health drinks"!
This momentous news follows extensive research confirming the undeniable benefits of enjoying a SheppyBrew pint.
So ... I recently brewed Oisin Owl Irish Stout with the intention of having it ready for St. Patrick's Day.
And, of course St. Patrick's Day was last week.
At some point, I thought it would be cool to grab some Guinness Extra Stout to compare with my homebrew. So, I bought some from a local liquor store.
The weekend before St. Patrick's Day, I tried them both side-by-side.
I've mentioned a few times that I want to concentrate more on my BJCP Goal this year.
As of the time of this post, if I'm counting correctly, I've brewed 79 of the 108 styles in the 2021 BJCP Style Guidelines. Since the beginning of the year, I've already brewed 4 new BJCP styles (5 if you include Tasman Pilsner).
I'm hoping to brew another 8 or 9 before the end of 2025.
If you've been following along on this blog, you know that I have my Roll-a-Style list, which helps me keep track of styles that I still need to brew.
The idea is that I use a 20-sided online die to decide which style to brew next. However, the past few new styles, I have decided and "pretended" to roll the number I wanted to brew.
But, recently, I actually rolled the online die, and got 19 ...
It blows my mind that we've already passed the ides of March. The year seems to be flying by.
I know that I'm the only one who really cares, but I have not mentioned any 2025 cycling goals on this blog yet.
In the past few years, I've probably overshared how much cycling I do and how I'm tracking towards various mileage and elevation goals.
I have not done that at all so far this year.
I have these 2025 goals. I just have not taken the time to "share" them.
Again, no one really cares other than myself, but I do like to have these to go back and look at from time to time.
So now, here I am posting my 2025 Cycling Goals.
Appearance: This stout pours a deep, opaque black with subtle ruby highlights when held to the light. The head is a creamy tan, thick and persistent, leaving a generous lacing on the glass with every sip.
Aroma: The aroma is a harmonious blend of rich roasted malt, dark chocolate, and freshly brewed coffee. Hints of caramel and toffee add a layer of sweetness, while subtle earthy hops and a whisper of dark fruit like plum or raisin round out the olfactory experience.
I don't know if I ever mentioned it on this blog, but if you follow SheppyBrew on Instagram or Facebook, you might have caught that when I was picking up ingredients for Tasman Devil Pilsner, I stopped by Dry Dock Brewing company.
In a wild coincidence, Dry Dock had a New Zealand Pils on tap called "Tasman Pilsner" ... Great Minds Think Alike I guess.
Obviously I had to try it and I really liked it.
