Beer Diary...

open fermenter also know as a garbage can I n Part 1, we took a dive into how I engineered a DIY glycol chiller—a way to keep my fermenters cool without emptying my wallet. From repurposing an air conditioner to using a temperature controller and a humble light bulb to trick the system, the build is all about thinking outside the box and making sure my beer stays in that perfect fermentation temperature zone. But keeping the glycol chilled is only half the battle. Here in Part 2, let me show you how I circulate that cold glycol to maintain the ideal fermentation temperatures and make sure everything stays on track during the hot months. Let's get that cold fluid where it really counts. Now that we’ve got a reliable reservoir of sub-zero glycol humming along in our Igloo cooler, it’s time to move that cold power where it counts: the fermenters. At the center of this operation is what I like to call the  Command Module —a black utility box fitted with three ST-1000 temperature ...

W hen it comes to homebrewing on a budget, the name of the game is resourcefulness . We’re talking Goodwill ingenuity, garage-engineered brilliance, and yes—even cardboard boxes and plumbing scraps if the job calls for it. Because at the end of the day, if it works, it works. And if it works well ? Even better. Take, for instance, my homemade glycol chiller—a critical piece of equipment for keeping fermentations cool during the toasty months here in Michoacán. You could drop some serious cash on a commercial unit from a reputable supplier like MoreBeer! or Northern Brewer , and you’d be perfectly justified in doing so. But if you're like me—stretching every dollar like sourdough starter—you start looking at what's lying around and think, there's got to be a better way . Spoiler: there is. The Concept The goal is simple: maintain a reservoir of chilled glycol to circulate around fermentation vessels, keeping them at a consistent temperature even when ambient conditions say ...

  When I started homebrewing in the late ’90s, it wasn’t because I wanted to ride some trendy wave—it was because I was broke and thirsty. Sierra Nevada Pale Ale was my holy grail, but back then, buying a six-pack felt like choosing between good beer and groceries. So I figured, hell, I’ll just make it myself. How hard could it be? Pretty damn hard, it turns out. I dove in headfirst, drunk on the belief that I could crack their code on my first or second try. Spoiler alert: I couldn’t. Batch after batch of well-intentioned swill taught me a humbling truth—good beer isn't easy. It takes patience. Precision. Pain. But through all the misfires and off flavors, I kept going. Somewhere along the way, I stopped chasing Sierra Nevada and started making something that was mine. It wasn’t their beer anymore. It was my beer. And it was good. Back then, homebrewing felt like a secret society—a ragtag crew of misfits and dreamers stirring kettles in garages, swapping yeast strains like old vin...

With my homebrew glycol system now up and running (more on that soon), it felt like the perfect time to dive into the world of lagers. I tend to gravitate toward classic styles, so my latest brew is a nod to the standard American lager—clean, crisp, and easy-drinking. Below you'll find the recipe for what I'm calling Markweiser , a rice lager featuring 22% pre-cooked white rice in the grain bill. It’s light, refreshing, and made to be shared. Markweiser I brewed an 11 gal. post boil batch anticipating 2 full 5 gallon kegs after fermentation. I referenced Bru'n water yellow balanced profile and used 75% reverse osmosis water. Effeciency 92%, Attenuation 87%, ABV 5.5% (on the high side for style), SRM 3, IBU 17, O.G. 1.048, F.G. 1.006 14 lbs. Pilsner malt 8 ounces of dextrin malt 4 lbs. cooked rice Mashed in at 150f. for 90 minutes to fully convert the rice starch and boiled 90 minutes with 30 gram warrior hops for bitterness and a coolpool addition at 170f. for 20 minutes wi...