Brewing

Karen's Wild Ales

Bottle Conditioning with Brettanomyces

Here are notes from my presentation “Bottle Conditioning with Brettanomyces” given to The Bruclear Homebrew Club on February 3, 2016. It covers commercial examples, cell counts of commercial Brett packs, recommended numbers of cells to pitch for bottling, yeast variety characteristics, and troubleshooting. Bottle Conditioning with Brettanomyces

photo of Karen bottling beer

Brewing Wild and Sour Ales 101 with Karen

Here are notes from my presentation “Brewing Wild and Sour Ales 101” to the Berks County Homebrew Club, given on 9/13/2016. It covers all aspects of brewing with brett and bacteria including GABF and BJCP categories, historical examples, sanitation, and brewing techniques. Brewing Wild and Sour Ales 101: Berks County Homebrew Club 9/13/16 BJCP categories: …

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Perpetuum Solera Sour Ale

It’s ready! This is a farmhouse ale aged for 13 months, Solera style, in a 60 gallon red wine oak barrel. Teeming with brett varieties and pediococcus, the first pull is bottle conditioned, and ready to drink. Here’s hoping for many years of wild, wonderful fermentation.

Sour Saison #57

Sour Saison #57, released in November, 2015. This is the beer that just won Gold at the Stoney Creek competition. It is our Rustic Saison base beer fermented with saison yeast, McKenzie dregs, and my own lactobacillus cultured from fresh raspberries. It is a tribute to Nate Walter and his care of the famous barrel …

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kpalcho@gmail.com | (610) 389-8316 | Fleetwood, PA
Serving the greater Philadelphia and Reading, PA regions

All photos courtesy of Karen