Tandem Tails Brewing Company
Tandem Tails is a homebrewing operation out of Santa Fe, NM.
Below you'll find a list of everything we've got fermenting, what's been bottled and what we have planned.
Find us on UntappdCurrently Fermenting 4 gal
Completed Brews 431.5 gal
| Brew Name | Type | Dates | OG | FG | ABV | Size |
|---|---|---|---|---|---|---|
| Amber Lager w/ Home Grown Hops | Beer | May 10, 2024 - June 14, 2024 (1 month, 4 days) | 1.049 | 1.009 | 5.3% | 4 gal |
| Reusing my 34/70 cake for an amber lager with home grown cascade, cashmere and Neo Neomexicanus. | ||||||
| Out of the Saddle Rye Saison v6 | Beer | March 21, 2024 - May 25, 2024 (2 months, 4 days) | 1.050 | 1.005 | 6% | 4 gal |
| For the June 2024 homebrew meeting mini club competition | ||||||
| Barke Pilsner + Loral SMaSH Lager | Beer | April 9, 2024 - May 10, 2024 (1 month, 1 day) | 1.048 | 1.009 | 5.2% | 4 gal |
| Single malt and single hop pilsner with 34/70 yeast | ||||||
| Old Ale for Barrel #2 | Beer | November 6, 2023 - November 15, 2023 (9 days) | 1.092 | 1.030 | 8.3% | 3 gal |
| Collaboration with Ben for a 10 gallon bourbon barrel | ||||||
| Old Ale for Barrel #1 | Beer | October 30, 2023 - November 6, 2023 (7 days) | 1.092 | 1.025 | 8.9% | 3 gal |
| Collaboration with Ben for a 10 gallon bourbon barrel | ||||||
| Wee Heavy | Beer | September 11, 2023 - September 28, 2023 (17 days) | 1.093 | 1.024 | 9.2% | 4 gal |
| Higher gravity Scottish ale. | ||||||
| Barleywine | Beer | August 25, 2023 - September 11, 2023 (17 days) | 1.098 | 1.008 | 12% | 4 gal |
| Homebrew club barrel project beer. Will be aged in a Santa Fe Spirits Colkegan barrel | ||||||
| Vienna Lager | Beer | August 3, 2023 - August 24, 2023 (21 days) | 1.047 | 1.010 | 4.9% | 4 gal |
| Amber lager with Vienna, Munich and Pilsner malts, fermented with S-23 yeast. | ||||||
| Brett Rye Saison | Beer | May 16, 2023 - August 10, 2023 (2 months, 25 days) | 1.057 | 1.005 | 6.9% | 4 gal |
| Saison that was aged aged on Brettanomyces. SG before adding brett was 1.009 | ||||||
| Grisette | Beer | June 27, 2023 - July 7, 2023 (10 days) | 1.035 | 1.008 | 3.6% | 4 gal |
| Lower ABV saison style beer. | ||||||
| German Pilsner | Beer | May 31, 2023 - June 25, 2023 (25 days) | 1.045 | 1.012 | 4.4% | 4 gal |
| German style pilsner using Saphir and Callista hops. | ||||||
| Neomexicanus Pale Ale | Beer | March 27, 2023 - April 7, 2023 (11 days) | 1.047 | 1.010 | 4.9% | 4 gal |
| Hazy style grain bill with a bunch of home grown hops thrown in at the end of boil and for dry hopping. | ||||||
| Farmhouse Saison | Beer | March 3, 2023 - March 16, 2023 (13 days) | 1.047 | 1.005 | 5.6% | 4 gal |
| Testing out a Saison using Lalbrew Farmhouse dry yeast. | ||||||
| Heavy Metal from Outer Space Stout | Beer | October 25, 2022 - January 9, 2023 (2 months, 15 days) | 1.105 | 1.030 | 10% | 4 gal |
| A big stout that I aged on bourbon, oak, cocoa and vanilla | ||||||
| Apple Cider | Cider | September 24, 2022 - October 20, 2022 (26 days) | 1.056 | 1.000 | 7.5% | 5 gal |
| Fresh juiced apples from Teague. Fermented with Mangrove Jack CY-17. | ||||||
| Munich Dunkel | Beer | September 24, 2022 - October 7, 2022 (13 days) | 1.050 | 1.014 | 4.8% | 5 gal |
| First try at a Munich Dunkel. Looking for a malty, dark lager to have on tap over the winter. Fermenting with 34/70. | ||||||
| Festbier | Beer | July 25, 2022 - September 15, 2022 (1 month, 21 days) | 1.056 | 1.010 | 6.1% | 5 gal |
| Pilsner, Vienna and Melanoiden malts with Hallertau and Spalt hops. Fermenting with 34/70. | ||||||
| Tropical Honey Pale Ale | Beer | May 23, 2022 - June 6, 2022 (14 days) | 1.044 | 1.007 | 4.9% | 3.5 gal |
| Standard pale ale using Azacca, Sultana and Trident hops with honey added. | ||||||
| New Zealand Pilsner | Beer | March 22, 2022 - April 28, 2022 (1 month, 6 days) | 1.050 | 1.006 | 5.9% | 5 gal |
| Pilsner using four different NZ hops, fermented with 34/70. | ||||||
| Mango / Passion fruit Mead | Melomel | February 18, 2020 - March 3, 2022 (2 years, 14 days) | 1.099 | 1.000 | 13.2% | 1 gal |
| Acacia honey, passion fruit and mango pulp fermenting with Aurora kveik | ||||||
| Chocolate Mead | Mead | September 8, 2019 - March 3, 2022 (2 years, 5 months, 25 days) | 1.103 | 1.000 | 13.7% | 2.5 gal |
| Jammu honey (butterscotch notes), cocoa powder, cocoa nibs, and vanilla. Using Aurora Kveik in this one. | ||||||
| Local Hop Pale Ale | Beer | February 23, 2022 - March 2, 2022 (7 days) | 1.046 | 1.006 | 5.3% | 5 gal |
| Pale ale using a bunch of local / whole cone hops. | ||||||
| Apple Cider | Cider | October 7, 2021 - February 11, 2022 (4 months, 4 days) | 1.050 | 1.000 | 6.7% | 3.5 gal |
| Fresh juiced apples from Teague. Fermented with Voss Kveik. | ||||||
| Apple / Pear Cider | Cider | October 8, 2021 - February 11, 2022 (4 months, 3 days) | 1.050 | 1.000 | 6.7% | 1 gal |
| A mix of apples from Teague and pears from Sam's office. | ||||||
| Neomexicanus Saison | Beer | January 7, 2022 - January 21, 2022 (14 days) | 1.049 | 1.000 | 6.5% | 5 gal |
| Local hops from Sherrog Farms went into this saison. Fermenting with Mangrove Jack M29 yeast. | ||||||
| Mosaic Red Ale | Beer | October 15, 2021 - October 28, 2021 (13 days) | 1.044 | 1.008 | 4.8% | 5 gal |
| A red ale hopped with Mosaic for Ben's wedding. | ||||||
| Rice lager | Beer | September 3, 2021 - September 20, 2021 (17 days) | 1.041 | 1.006 | 4.7% | 5 gal |
| A rice lager w/ Perle and Mandarina Bavariana hops for Ben's wedding. | ||||||
| Pale Ale | Beer | July 26, 2021 - July 31, 2021 (5 days) | 1.045 | 1.007 | 5.1% | 3.5 gal |
| Pale Ale using Cascade, Mosaic and Galaxy hops with Voss Kveik | ||||||
| Barrel Aged Out of the Saddle Rye Saison v4 | Beer | June 10, 2021 - July 28, 2021 (1 month, 18 days) | 1.055 | 1.000 | 7.3% | 6 gal |
| This is verison 4 of my brett rye saison. It was racked into the brett-c infected barrel after it finished fermenting and then quickly racked to a keg after v3 tasted funky. | ||||||
| Barrel Aged Out of the Saddle Rye Saison v3 | Beer | July 24, 2020 - June 21, 2021 (10 months, 28 days) | 1.057 | 1.000 | 7.6% | 6 gal |
| This was be verison 3 of my brett rye saison. I transferred this beer into my used bourbon barrel for some longer aging. | ||||||
| American Wheat w/ Galaxy | Beer | May 17, 2021 - June 4, 2021 (18 days) | 1.044 | 1.006 | 5.1% | 3 gal |
| Wheat beer brewed with Galaxy hops | ||||||
| NEIPA w/ New Zealand Hops | Beer | April 6, 2021 - April 19, 2021 (13 days) | 1.054 | 1.009 | 6% | 3 gal |
| I used four different NZ hops at whirlpool and dry hopped with the same amount. Yeast was Verdant IPA | ||||||
| Red Lager | Beer | December 5, 2020 - January 2, 2021 (28 days) | 1.042 | 1.006 | 4.8% | 3 gal |
| Lager with Red X Malt and fermented with 34/70 yeast | ||||||
| COVID Quad | Beer | October 8, 2020 - December 11, 2020 (2 months, 3 days) | 1.074 | 1.013 | 8.1% | 3 gal |
| Malt, Honey, D-90 Candi Syrup and Maple Syrup. Fermenting with Hornindal Kveik | ||||||
| Eis-Brown | Beer | November 2, 2020 - December 3, 2020 (1 month, 1 day) | 1.070 | 1.021 | 6.5% | 3 gal |
| A strong brown ale that froze and removed ice to bump up the ABV | ||||||
| Plum wine | Wine | September 7, 2019 - October 14, 2020 (1 year, 1 month, 7 days) | 1.092 | 1.000 | 12.3% | 3.5 gal |
| Added 10lb of plums from Matt and Lauren's tree and added some sugar and water to 3 gallons. Using Oslo Kveik in this one. | ||||||
| OSLOberfest | Beer | October 8, 2020 - October 14, 2020 (6 days) | 1.042 | 1.018 | 3.2% | 3 gal |
| Octoberfest style beer fermenting with Oslo Kveik | ||||||
| Cider w/ Honey | Cider | October 27, 2019 - September 11, 2020 (10 months, 15 days) | 1.085 | 0.993 | 12.3% | 3 gal |
| Apple cider with 1lb of honey per gallon. | ||||||
| Imperial Stout w/ Coconut and Chocolate | Beer | January 28, 2020 - August 4, 2020 (6 months, 7 days) | 1.100 | 1.022 | 10.4% | 2.5 gal |
| I took 2.5 gallons of the BA stout and aged it on coconut and chocolate for a week and a half | ||||||
| Barrel Aged Imperial Stout | Beer | January 28, 2020 - August 4, 2020 (6 months, 7 days) | 1.100 | 1.022 | 10.4% | 4 gal |
| This aged in my bourbon barrel. 10.5% ABV when racked to barrel. | ||||||
| Spruce Tip Grisette | Beer | June 15, 2020 - June 30, 2020 (15 days) | 1.041 | 1.001 | 5.3% | 5 gal |
| Easy drinking Saison style beer with fresh spruce tips and Cascade hops. Fermented with Wyeast 3711 | ||||||
| Mosaic Pilsner SMaSH | Beer | June 6, 2020 - June 19, 2020 (13 days) | 1.041 | 1.006 | 4.7% | 3 gal |
| Pilsner malt and Mosaic hops fermented with S-23 European Lager yeast. | ||||||
| Maibock | Beer | April 6, 2020 - April 22, 2020 (16 days) | 1.066 | 1.015 | 6.8% | 5 gal |
| A stronger lager brewed with 34/70 lager yeast | ||||||
| BDS v2 w/ oak, whisky and mahlab | Beer | August 8, 2019 - April 7, 2020 (7 months, 30 days) | 1.079 | 1.003 | 10.1% | 1 gal |
| This was leftover Belgian Dark Strong that I aged on oak cubes, whisky and mahlab seeds since August. | ||||||
| Apricot Melomel | Mead | July 22, 2019 - April 7, 2020 (8 months, 16 days) | 1.095 | 0.994 | 13.5% | 2 gal |
| Mead made with local apricots w/ Oslo kveik. | ||||||
| Blueberry Lavender mead | Mead | May 21, 2019 - April 7, 2020 (10 months, 17 days) | 1.078 | 0.997 | 10.8% | 1 gal |
| A fruity and floral mead using blueberries and a very small amount of lavender. | ||||||
| Mango Black Tea mead | Mead | May 21, 2019 - April 7, 2020 (10 months, 17 days) | 1.078 | 0.996 | 10.9% | 1 gal |
| A mead dry hopped with mango black tea before transferring to secondary/aging. | ||||||
| Recovery Gose | Beer | March 10, 2020 - March 15, 2020 (5 days) | 1.037 | 1.007 | 4% | 5 gal |
| Gose with honey, hibiscus, lime / lemon zest, lemon balm and salts | ||||||
| Irish Red Ale | Beer | February 17, 2020 - March 2, 2020 (14 days) | 1.047 | 1.011 | 4.8% | 5 gal |
| Aiming to have it on tap around St. Patricks day. | ||||||
| Barrel Aged Imperial Brown Ale | Beer | October 15, 2019 - February 11, 2020 (3 months, 27 days) | 1.080 | 1.023 | 7.6% | 6 gal |
| A strong brown ale aged in a used whisky barrel. | ||||||
| Barleywine w/ Kveik | Beer | August 27, 2019 - January 23, 2020 (4 months, 27 days) | 1.086 | 1.010 | 10.1% | 4 gal |
| Barleywine that used some of Amalia hops in whirlpool from Harry and Callie. Yeast is aurora/hornindal kveik | ||||||
| Belgian Blond Ale | Beer | October 9, 2019 - October 27, 2019 (18 days) | 1.067 | 1.010 | 7.6% | 4.5 gal |
| A blond ale using some of the Trappist High Gravity yeast from my Belgian Dark Strong | ||||||
| Stout blending beer | Beer | October 3, 2019 - October 11, 2019 (8 days) | 1.074 | 1.021 | 7.1% | 2 gal |
| A basic 50/50 mix of Maris Otter and Briess Ashburne malts to add to my tropical stout to reduce the dark malt harshness. | ||||||
| Tropical Stout | Beer | August 27, 2019 - September 6, 2019 (10 days) | 1.060 | 1.010 | 6.7% | 3 gal |
| I added some dark malts to the grain bed from the barleywine and brewed this stout. Used 7Cs hops for flavoring/bittering. Fermenting with Aurora kveik | ||||||
| Belgian Dark Strong v2 | Beer | August 8, 2019 - August 26, 2019 (18 days) | 1.079 | 1.010 | 9.2% | 5 gal |
| This is the second version of my Belgian Dark Strong. It should be ready for the holidays again this year. | ||||||
| Oslo Table Beer | Beer | July 26, 2019 - August 26, 2019 (1 month, 0 days) | 1.034 | 1.008 | 3.5% | 2 gal |
| Small kitchen sink beer to use up some grain and hops. Added some apricot and peach juice to secondary. | ||||||
| Spotted Dog Solera #3 | Beer | January 13, 2018 - August 21, 2019 (1 year, 7 months, 8 days) | 1.052 | 1.000 | 6.9% | 5 gal |
| The third version of my solera. The base for this beer fermented in primary with Safale S-04. I added oak cubes and tart cherry juice for 4 months prior to bottling. | ||||||
| Out of the Saddle Rye Brett Saison (v2) | Beer | February 25, 2019 - July 17, 2019 (4 months, 20 days) | 1.057 | 1.000 | 7.6% | 5 gal |
| The second version of this brett aged saison. Changes include dry hopping with El Dorado and using Brett-C instead of Orval dregs in secondary. | ||||||
| Rye Saison w/ Merlot + Oak | Beer | February 25, 2019 - July 17, 2019 (4 months, 20 days) | 1.057 | 1.002 | 7.3% | 1 gal |
| Had a little extra rye saison so I added some merlot and oak cubes to age for several months. | ||||||
| Golden Sour #1 | Beer | June 1, 2018 - July 17, 2019 (1 year, 1 month, 16 days) | 1.044 | 1.000 | 5.9% | 3 gal |
| Made a 6 gallon batch of a Das Wunderkind clone, fermented with S-33, and split the batch. Innoculated with sour dregs on 6/16/2018. FG at dregs pitch was 1.008. | ||||||
| Golden Sour #2 | Beer | June 1, 2018 - July 17, 2019 (1 year, 1 month, 16 days) | 1.044 | 1.000 | 5.9% | 2 gal |
| Made a 6 gallon batch of a Das Wunderkind clone, fermented with S-33, and split the batch. Innoculated with sour dregs on 6/16/2018. FG at dregs pitch was 1.008. Added 2 1/4lb local apricots to this version. | ||||||
| Marzen w/ OSLO Kveik | Beer | July 8, 2019 - July 15, 2019 (7 days) | 1.054 | 1.010 | 5.9% | 5 gal |
| Using OSLO kveik which is supposed to produce a lager-like beer when fermented in the high 80's - low 90's | ||||||
| DPS Fresh Pressed #4 | Cider | August 12, 2018 - June 17, 2019 (10 months, 5 days) | 1.050 | 1.000 | 6.7% | 5 gal |
| Picked four 5 gallon buckets worth of apples from the NM Department of Public Safety trees and juiced them. Added Nottingham yeast harvested from the honey nut brown ale I just finished fermenting. | ||||||
| Medusa American Wheat | Beer | May 7, 2019 - May 21, 2019 (14 days) | 1.049 | 1.012 | 4.9% | 3 gal |
| An American Wheat ale using Medusa hops for the wedding. | ||||||
| Cocoa Porter | Beer | April 23, 2019 - May 7, 2019 (14 days) | 1.060 | 1.013 | 6.3% | 3 gal |
| Porter with cocoa powder and cocoa nibs for the wedding. | ||||||
| Grisette | Beer | April 3, 2019 - April 22, 2019 (19 days) | 1.038 | 1.002 | 4.8% | 3 gal |
| A grisette (petit saison) using only `007: The Golden Hop` for bittering, flavor and aroma. | ||||||
| Spring Pale Ale | Beer | February 9, 2019 - February 24, 2019 (15 days) | 1.050 | 1.009 | 5.5% | 5 gal |
| Pale ale with lemongrass and hibiscus, using Second Street's Fuller's ale yeast. This is for a mini SDCCB club competition. | ||||||
| Golden Sour (dry hopped) | Beer | June 1, 2018 - February 22, 2019 (8 months, 21 days) | 1.044 | 1.000 | 5.9% | 1 gal |
| Made a 6 gallon batch of a Das Wunderkind clone, fermented with S-33, and split the batch. Innoculated with sour dregs on 6/16/2018. Dry hopped this with 1oz nelson sauvin hops. | ||||||
| Hoppy Kolsch | Beer | December 18, 2018 - February 7, 2019 (1 month, 20 days) | 1.049 | 1.008 | 5.5% | 5 gal |
| Brewed up a kolsch with citra, mosaic, amarillo and azacca hops as late boil and dry hop additions. | ||||||
| Wee Heavy | Beer | October 16, 2018 - November 23, 2018 (1 month, 7 days) | 1.087 | 1.027 | 8% | 3 gal |
| Wee Heavy using Sous Vide mash and a very small amount of smoked malts. 1.5 ounces of American medium toast oak cubes to be added at secondary. | ||||||
| Scottish 80/- Graf | Graf | August 19, 2018 - September 30, 2018 (1 month, 11 days) | 1.054 | 1.010 | 5.9% | 2 gal |
| Added 1 gallon of fresh pressed apple cider (SG 1.064) to one gallon of a Scottish 80/- wort. Fermented with Nottingham. | ||||||
| Cocoa Mole Porter | Beer | August 27, 2018 - September 10, 2018 (14 days) | 1.058 | 1.020 | 5.1% | 5 gal |
| A fall/winter porter using ancho and chipotle peppers, cinnamon, chocolate and vanilla. | ||||||
| Solera #3 Base Braggot | Beer | January 28, 2018 - August 19, 2018 (6 months, 22 days) | 1.100 | 1.000 | 13.3% | 1.5 gal |
| Added 1.25 gallons of the base beer that was used to top off the solera onto 2 lbs of honey and 10 dates. ABV of the beer was 5.6% when added to the adjuncts. Estimating OG at 1.100 with 2lb honey addition. | ||||||
| Sour Farmhouse w/ smoked figs and cherries | Beer | January 13, 2018 - August 19, 2018 (7 months, 6 days) | 1.074 | 1.003 | 9.5% | 2 gal |
| Was supposed to be a golden sour with lower ABV but Beersmith really messed up the 90 minute boil and I way overshot gravity. This will be an interesting experiment. When racking to secondary I added about a gallon of berliner weisse and Brett-C. SG was 1.005. Bottled 1 gallon and added 1lb smoked figs and 13oz smoked cherries to remaining 2 gallons. SG was 1.003 | ||||||
| Honey Nut Brown Ale | Beer | July 23, 2018 - August 9, 2018 (17 days) | 1.049 | 1.010 | 5.2% | 5 gal |
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A brown ale with some nutty flavors. Added 12oz honey at high krausen. Competition Results
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| Weihenstephaner Hefe Weissbier clone | Beer | June 30, 2018 - July 14, 2018 (14 days) | 1.054 | 1.007 | 6.3% | 5 gal |
| Attempting to re-create this hefeweizen. Mashed way too low so the wort was a lot more fermentable than it should have been. | ||||||
| Belgian Dark Strong | Beer | June 15, 2018 - June 30, 2018 (15 days) | 1.090 | 1.011 | 10.5% | 5 gal |
| I want a stronger beer, that isn't a stout, that will bottle condition for several months | ||||||
| Sour Farmhouse | Beer | January 13, 2018 - June 16, 2018 (5 months, 3 days) | 1.074 | 1.003 | 9.5% | 1 gal |
| Was supposed to be a golden sour with lower ABV but Beersmith really messed up the 90 minute boil and I way overshot gravity. This will be an interesting experiment. When racking to secondary I added about a gallon of berliner weisse and Brett-C. | ||||||
| Jester King Partigyle | Beer | January 13, 2018 - June 1, 2018 (4 months, 19 days) | 1.052 | 1.002 | 6.7% | 1 gal |
| I had about a gallon of wort left over after collecting enough for the solera so I decided to throw my Jester King dregs into this one. | ||||||
| Sprint to the Finish Lemongrass Saison | Beer | May 12, 2018 - May 28, 2018 (16 days) | 1.050 | 1.002 | 6.4% | 5 gal |
| A saison brewed with lemongrass and lemon peel to give some nice citrus undertones. | ||||||
| Blackberry Sour Stout | Sour Beer | January 29, 2017 - May 20, 2018 (1 year, 3 months, 22 days) | 1.070 | 1.015 | 7.3% | 5 gal |
| Babysat a sour stout for Ben while he was in Vietnam for a year. Recipe here: Blackberry Sour Stout. Added 6 lbs of frozen blackberries on January 28, 2018. | ||||||
| Flow Trail Hazy Pale Ale | Beer | April 27, 2018 - May 14, 2018 (17 days) | 1.049 | 1.014 | 4.7% | 5 gal |
| I had been planning this one for a while and finally got to brew it. 27% of the grain bill was flaked wheat, oats and barley. Another 10% was wheat and the remaining was Pilsner malt. I added orange peel and hibiscus to the boil and then raspberry, cherry and cranberry to secondary. | ||||||
| Choke cherry melomel | Melomel | December 21, 2017 - May 11, 2018 (4 months, 21 days) | 1.061 | 1.000 | 8.1% | 1 gal |
| A mead using some choke cherry puree we made over the summer. | ||||||
| Plum melomel | Melomel | December 21, 2017 - May 11, 2018 (4 months, 21 days) | 1.064 | 1.000 | 8.5% | 1 gal |
| A mead using some plum puree we made over the summer. | ||||||
| Spotted Dog Solera Sour #2 - Cherry and Bourbon soaked oak cubes | Sour Beer | May 6, 2017 - May 11, 2018 (1 year, 5 days) | 1.056 | 1.001 | 7.3% | 3 gal |
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Racked into a 3 gallon carboy with 6 pounds of tart and sweet cherries plus 20 bourbon soaked oak cubes. Competition Results
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| Spotted Dog Solera Sour #2 - Plum and Bourbon soaked oak cubes | Sour Beer | May 6, 2017 - April 28, 2018 (11 months, 22 days) | 1.056 | 1.001 | 7.3% | 1 gal |
| Racked onto 10oz of locally harvested plums from the summer and 6 bourbon soaked oak cubes. | ||||||
| Spotted Dog Solera Sour #2 - Pinot Noir soaked oak w/ Pinot Noir | Sour Beer | May 6, 2017 - April 28, 2018 (11 months, 22 days) | 1.056 | 1.001 | 7.3% | 1 gal |
| Racked onto 8 oz (by weight) 2015 Smoking Loon Pinot Noir and 8 oak cubes soaked in the same wine. | ||||||
| Spotted Dog Solera Sour #2 (w/oak) | Sour Beer | May 6, 2017 - April 28, 2018 (11 months, 22 days) | 1.056 | 1.001 | 7.3% | 1 gal |
| I had an extra gallon of the top-off for the solera so I added 1/4 oz oak cubes and some splashes of the original solera. | ||||||
| Jar #8 Berliner Weisse - Hibiscus & Rhubarb | Beer | January 21, 2018 - March 4, 2018 (1 month, 14 days) | 1.038 | 1.009 | 3.9% | 1 gal |
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This is from a larger batch of my wild caught lacto berliner weisse. Experimenting with some different flavors and will submit one to NHC 2018. 6 grams of hibiscus and 12 oz of frozen rhubarb. Competition Results
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| Jar #8 Berliner Weisse - Grilled Pineapple & African Basil | Beer | January 21, 2018 - March 4, 2018 (1 month, 14 days) | 1.038 | 1.009 | 3.9% | 1 gal |
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This is from a larger batch of my wild caught lacto berliner weisse. Experimenting with some different flavors and will submit one to NHC 2018. 10 oz grilled pineapple and 5 big african basil leaves. Competition Results
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| Jar #8 Berliner Weisse - Mango & Habanero | Beer | January 21, 2018 - March 4, 2018 (1 month, 14 days) | 1.038 | 1.009 | 3.9% | 1 gal |
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This is from a larger batch of my wild caught lacto berliner weisse. Experimenting with some different flavors and will submit one to NHC 2018. 1 lb mango and 1/3 of a habanero. Competition Results
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| Out of the Saddle Rye Saison | Beer | August 15, 2017 - January 18, 2018 (5 months, 3 days) | 1.057 | 1.002 | 7.3% | 5 gal |
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A rye saison that will be fermented with Wyeast 3728 Belgian Saison and WLP644 Sacch "Brux" Trois in primary and then racked and aged for a couple months with Orval dregs. The goal is to bring out fruit flavors and aromas from the yeast choices. Competition Results
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| Wild LAB Experiment | Beer | September 14, 2017 - November 19, 2017 (2 months, 5 days) | 1.037 | 1.010 | 3.6% | 1 gal |
| A one gallon test batch to see how the wild LAB I captured at our house will sour a wort. Fermented with US-05 and aged for several months. 50% pils, 50% wheat. | ||||||
| Wild Yeast Experiment | Beer | September 2, 2017 - November 19, 2017 (2 months, 17 days) | 1.039 | 1.006 | 4.4% | 1 gal |
| A one gallon test batch to see how the wild yeast I captured on the La Piedra trail will ferment a beer. 50% pils, 50% wheat. I think I contaminated this with saison yeast. | ||||||
| DPS Fresh Pressed #3 - Strawberry Lime | Cider | August 19, 2017 - November 19, 2017 (3 months, 0 days) | 1.052 | 1.000 | 6.9% | 1 gal |
| Fresh picked apples from Santa Fe Department of Public Safety and crab apples from Department of Transportation. Cored and juiced with a Champion juicer. Fermenting with US-05. 1 lb of frozen strawberries and zest of 2 limes in secondary | ||||||
| DPS Fresh Pressed #3 - Oak | Cider | August 19, 2017 - November 19, 2017 (3 months, 0 days) | 1.052 | 1.000 | 6.9% | 1 gal |
| Fresh picked apples from Santa Fe Department of Public Safety and crab apples from Department of Transportation. Cored and juiced with a Champion juicer. Fermenting with US-05. 1/4 oz medium toast Hungarian oak cubes added to secondary | ||||||
| DPS Fresh Pressed #3 | Cider | August 19, 2017 - November 19, 2017 (3 months, 0 days) | 1.052 | 1.000 | 6.9% | 0.5 gal |
| Fresh picked apples from Santa Fe Department of Public Safety and crab apples from Department of Transportation. Cored and juiced with a Champion juicer. Fermenting with US-05. | ||||||
| DPS Fresh Pressed - Wild Ferment | Cider | August 19, 2017 - November 19, 2017 (3 months, 0 days) | 1.052 | 1.000 | 6.9% | 1 gal |
| Fresh picked apples from Santa Fe Department of Public Safety and crab apples from Department of Transportation. Cored and juiced with a Champion juicer. Letting the wild yeast and bacteria on the apples try to ferment this one. | ||||||
| Placita Chaco Chocolate Stout | Beer | September 26, 2017 - October 16, 2017 (20 days) | 1.056 | 1.016 | 5.3% | 5 gal |
| A chocolate stout that I'm attempting to give more of a cookie/biscuity taste and aroma to by toasting the oatmeal, using Victory malt and Golden Naked Oats. I added 12oz of Cholaca at kegging | ||||||
| Dropped Chain Cider w/ Brett-C | Cider | December 18, 2016 - September 22, 2017 (9 months, 4 days) | 1.052 | 1.000 | 6.9% | 1 gal |
| I had an extra gallon left over when kegging so I racked it into a carboy that had some Brett-C dregs. The cider was already stabilized but the Brett seemed to work on some of it. | ||||||
| Trail Dog Thai Inspired Gose | Beer | July 28, 2017 - August 14, 2017 (17 days) | 1.044 | 1.012 | 4.3% | 3 gal |
| A Thai spice inspired Gose soured with Goodbelly probiotic and then fermented with WLP644. We added lemongrass, limes and thai basil to give it a good refreshing taste and aroma. | ||||||
| Spotted Dog Solera Sour #1 w/ Cherries | Sour Beer | October 27, 2016 - July 27, 2017 (9 months, 0 days) | 1.064 | 1.002 | 8.3% | 3 gal |
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Took 3 gallons of our original solera and racked it onto 2lb 7oz cherries and 1/2oz oak cubes. Competition Results
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| Bochet Cyser | Cyser | October 1, 2016 - June 6, 2017 (8 months, 5 days) | 1.101 | 1.017 | 11.2% | 2 gal |
| Caramelized 2 pounds of orange blossom honey and added that to 2 gallons of fresh pressed cider. | ||||||
| Breakfast Bochet | Bochet | March 7, 2016 - June 6, 2017 (1 year, 2 months, 30 days) | 1.090 | 1.008 | 10.9% | 1 gal |
| Caramelized 3 lbs of Trader Joe's Turkish Pine honey. Added ground coffee, cinnamon sticks, vanilla bean and oak cubes for a week in secondary. Added coca nibs, cinnamon and oak cubes in tertiary. | ||||||
| Spotted Dog Solera #1 | Sour Beer | October 27, 2016 - June 5, 2017 (7 months, 9 days) | 1.064 | 1.002 | 8.3% | 1 gal |
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Bottled 1 gallon of our base Spotted Dog Solera (batch 1). Nice sourness with some subtle fruity flavors from the yeast and bacteria. Competition Results
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| Funky cider w/ Fresh pressed juice | Cider | August 19, 2016 - June 5, 2017 (9 months, 17 days) | 1.050 | 0.996 | 7.2% | 1 gal |
| This test cider got the dregs of a few bottles of good sour beers added to it for a long term fermentation. Turned out extremely funky. Bottled and will try after a few months of conditioning. | ||||||
| Fence Jumper Pale Ale | Beer | April 7, 2017 - May 5, 2017 (28 days) | 1.050 | 1.004 | 6.1% | 5 gal |
| A Pale Ale fermented with 100% Brettanomyces Claussenii. We fermented it warm (85f) to promote the fruity aromas. | ||||||
| Tart Cherry Cyser w/ Fresh pressed juice | Cyser | August 19, 2016 - April 20, 2017 (8 months, 1 day) | 1.114 | 1.016 | 13.1% | 3 gal |
| I added 5 pounds of orange blossom honey to this batch of fresh pressed cider and then back sweetened to 1.021 with 48oz of tart cherry juice. | ||||||
| Dropped Chain Cider | Cider | December 18, 2016 - April 7, 2017 (3 months, 20 days) | 1.052 | 1.000 | 6.9% | 6 gal |
| 5 gallons of cider, half gallon of pear juice, plus the juice of 6 lbs of granny smith apples and 1 lbs of pears. Back sweetened with home made cider concentrate to 1.006 and kegged | ||||||
| Trail Cutter IPA (Rio en Medio hops) | Beer | March 17, 2017 - March 30, 2017 (13 days) | 1.077 | 1.011 | 8.8% | 2 gal |
| Second version of this IPA using Rio en Medio hops. We'll be submitting this one to the Enchanted Brewing Competition. | ||||||
| Black and Blue | Melomel | September 13, 2016 - February 2, 2017 (4 months, 19 days) | 1.104 | 1.000 | 13.9% | 2 gal |
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Blackberries, blueberries and ginger will be added to both primary and secondary in this test batch. Stabilized and back sweetened to 1.010. Competition Results
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| Apricot and Peach | Melomel | September 13, 2016 - February 2, 2017 (4 months, 19 days) | 1.088 | 1.000 | 11.7% | 2 gal |
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Use up the apricot and peach puree we have in the freezer. 1 pound of apricot and 1 pound of peach in both primary and secondary. Stabilized and back sweetened to 1.010 Competition Results
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| British Brown Ale | Beer | December 3, 2016 - December 18, 2016 (15 days) | 1.056 | 1.012 | 5.9% | 5.5 gal |
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Brewed a Britsh Brown Ale with Matt, Stephanie, Will, Aaron and Sam. Competition Results
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| Rio en Medio IPA | Beer | December 3, 2016 - December 18, 2016 (15 days) | 1.073 | 1.011 | 8.3% | 2 gal |
| A simple grain bill in this IPA to test the wild Rio en Medio hops. We used a small amount of Columbus for bittering but the rest will be the Rio en Medio hops as late boil additions and dry hopping. | ||||||
| Apricot Cider | Cider | October 1, 2016 - December 9, 2016 (2 months, 8 days) | 1.068 | 1.004 | 8.5% | 1 gal |
| Added 6 ounces of apricot puree to this one gallon batch of fresh pressed cider. | ||||||
| CocoLOCOnut #2 | Stout | November 3, 2016 - November 25, 2016 (22 days) | 1.067 | 1.029 | 5.1% | 5 gal |
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Second version of the CocoLOCOnut stout with some changes including using less lactose, adding dutch processed cocoa powder and skipping coconut in mash. Competition Results
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| Fresh pressed cider | Cider | August 19, 2016 - November 17, 2016 (2 months, 29 days) | 1.050 | 1.000 | 6.7% | 3 gal |
| Nothing but fresh pressed cider from the apple trees at the Department of Public Safety in Santa Fe. Racked to a keg with some homemade apple juice concentrate for an FG of 1.004. | ||||||
| Sangre de Mora Azul w/ oak + vanilla | Melomel | March 24, 2016 - October 31, 2016 (7 months, 7 days) | 1.110 | 1.000 | 14.7% | 1 gal |
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I added 1 1/2 split vanilla beans and 6 medium oak cubes to this 1 gallon experiment. Competition Results
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| Soured Tart Cherry Mead | Melomel | December 1, 2015 - October 31, 2016 (10 months, 30 days) | 1.040 | 1.000 | 5.3% | 1 gal |
| 1 gallon of the Dwarf Invasion clone with 1 lbs of dark sweet cherries added and allowed to sit with the lambic blend since Feb 8, 2016 | ||||||
| Electric Assist Apricot Sour | Berliner Weisse | August 4, 2016 - August 16, 2016 (12 days) | 1.038 | 1.010 | 3.7% | 2 gal |
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Testing a sour wort Berliner Weisse with the electric smoker and homegrown Cascade hops. This batch got nearly 4 pounds of apricots added to it for a week in secondary. Competition Results
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| Electric Assist Sour | Berliner Weisse | August 4, 2016 - August 16, 2016 (12 days) | 1.038 | 1.010 | 3.7% | 0.5 gal |
| Testing a sour wort Berliner Weisse with the electric smoker and homegrown Cascade hops. This half gallon was left alone so we could taste the beer without apricots added. | ||||||
| Tropical Saddle Time Saison | Beer | July 8, 2016 - August 3, 2016 (26 days) | 1.061 | 1.005 | 7.5% | 5 gal |
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Using the Saddle Time Saison recipe as a base, we switched from Fuggles to Nelson Sauvin hops, used grains of paradise instead of black pepper, added hibiscus to the boil and added hibiscus and passion fruit puree to secondary. Competition Results
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| Apple of my Pie | Cider | May 3, 2016 - July 22, 2016 (2 months, 19 days) | 1.062 | 1.000 | 8.3% | 1 gal |
| Trying out a cider with 4 different kinds of apples, lime juice, grains of paradise and back sweetened with apple juice concentrate. Back sweetened with apple juice concentrate, bottle carbonated and then pasteurized. | ||||||
| Sangre de Mora Azul | Melomel | March 24, 2016 - July 5, 2016 (3 months, 12 days) | 1.110 | 1.000 | 14.7% | 6 gal |
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Blueberries, hibiscus flowers, lime and orange blossom honey are used to make this extremely refreshing melomel. Competition Results
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| Saddle Time Saison | Beer | June 6, 2016 - July 5, 2016 (29 days) | 1.056 | 1.002 | 7.2% | 5 gal |
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A basic saison with orange blossom honey using Wyeast 3711. Competition Results
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| Mahalo Melomel | Melomel | March 24, 2016 - July 2, 2016 (3 months, 9 days) | 1.069 | 1.000 | 9.2% | 2 gal |
| Inspired by a pie show, this melomel uses blueberries, coconut, pineapple and vanilla to give it a tropical feel. Stabilized and backsweetned to 1.006 with orange blossom honey. | ||||||
| Cran-Cit-Gin | Melometh | March 7, 2016 - July 2, 2016 (3 months, 26 days) | 1.110 | 1.009 | 13.5% | 2 gal |
| A mead to drink around Thanksgiving or Christmas with some slight fruity and spicy notes. | ||||||
| Mango + Peppercorn | Melomel | February 11, 2016 - May 3, 2016 (2 months, 21 days) | 1.064 | 1.000 | 8.5% | 1.5 gal |
| Wild Desert honey with mango chunks and peppercorns. Stabilized and back sweetened to 1.014 with orange blossom honey. | ||||||
| Black Cherry / Pomegranate Cyser | Cyser | January 22, 2016 - April 4, 2016 (2 months, 13 days) | 1.080 | 1.004 | 10.1% | 1.5 gal |
| An apple cider mead with orange blossom honey, black cherry and pomegranate juice added then back sweetened with orange blossom honey to 1.020 | ||||||
| Dwarf Invasion Clone | Mead | December 1, 2015 - March 17, 2016 (3 months, 16 days) | 1.040 | 1.000 | 5.3% | 5.5 gal |
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Attempted a clone of B Nektar Dwarf Invasion. I back sweetened it to 1.014 and it tastes amazing. Aging one gallon on one pound of cherries. Competition Results
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| Traditional Mead | Mead | September 14, 2015 - February 27, 2016 (5 months, 13 days) | 1.098 | 1.000 | 13.1% | 1 gal |
| A base mead that I left alone from a 3 gallon batch | ||||||
| Prickly Pear | Melomel | September 14, 2015 - February 27, 2016 (5 months, 13 days) | 1.098 | 1.000 | 13.1% | 1 gal |
| Took the base mead and added 4 cups of prickly pear juice to a 1 gallon carboy | ||||||
| Cinnamon / Vanilla | Metheglin | September 14, 2015 - February 27, 2016 (5 months, 13 days) | 1.098 | 1.000 | 13.1% | 1 gal |
| Took the base mead and added cinnamon/vanilla tincture to a 1 gallon carboy | ||||||
| Blueberry Hibiscus | Melomel | August 4, 2015 - January 21, 2016 (5 months, 17 days) | 1.110 | 1.006 | 13.9% | 1 gal |
| Hibiscus flowers, blueberries and some lemon juice/zest | ||||||
| Nose Nudger Blonde Ale | Beer | December 25, 2015 - January 4, 2016 (10 days) | 1.040 | 1.011 | 3.9% | 2.5 gal |
| Following the Centennial Blonde Ale recipe from HomeBrewTalk (only used Cascade hops though) | ||||||
| Nose Nudger Blonde Ale w/ Prickly Pear | Beer | December 25, 2015 - January 4, 2016 (10 days) | 1.040 | 1.011 | 3.9% | 2.5 gal |
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Same beer as above but with 4 cups of prickly pear puree added during primary fermentation Competition Results
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| WTF Cider | Cider | July 14, 2015 - November 2, 2015 (3 months, 19 days) | 1.074 | 0.998 | 10.1% | 1 gal |
| Started out as a maple/pecan cider but added a bunch of additions at tertiary | ||||||
| cocoLOCOnut Stout | Beer | October 7, 2015 - November 1, 2015 (25 days) | 1.080 | 1.042 | 5.1% | 3 gal |
| Coconut and chocolate stout (with coffee added to a final gallon) | ||||||
| Stolen Trails Cider w/ Grape | Cider | August 16, 2015 - October 27, 2015 (2 months, 11 days) | 1.054 | 1.002 | 6.9% | 1 gal |
| Fresh pressed apples and about 1/4 of fresh pressed grape juice | ||||||
| Reap what you S.O.W. | Beer | September 29, 2015 - October 19, 2015 (20 days) | 1.038 | 1.014 | 3.2% | 3 gal |
| Didn't get enough boil off and missed OG by a lot and left with a higher volume | ||||||
| Speckled Leaf | Cyser | July 10, 2015 - September 30, 2015 (2 months, 20 days) | 1.138 | 1.012 | 16.8% | 2.5 gal |
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Cinnamon, ginger, cloves, brown sugar and vanilla spiced into an apple cider mead Competition Results
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| Joe's Ancient Orange Mead | Mead | July 28, 2015 - September 30, 2015 (2 months, 2 days) | 1.106 | 1.014 | 12.3% | 1 gal |
| Using this recipe | ||||||
| Pappy's pub cider | Cider | June 29, 2015 - September 3, 2015 (2 months, 4 days) | 1.096 | 1.008 | 11.7% | 1 gal |
| Too much sugar added to this one. After a year it still tastes like rocket fuel. Not doing pure sugar additions again. | ||||||
| Pumpkin Pie Cider | Cider | July 14, 2015 - August 27, 2015 (1 month, 13 days) | 1.071 | 1.000 | 9.5% | 1 gal |
| No pumpkin flavor came through | ||||||
| First Batch Cider | Cider | June 22, 2015 - August 10, 2015 (1 month, 18 days) | 1.060 | 1.000 | 8% | 1 gal |
| Not bad but nothing spectacular. Might be better carbonated or cold | ||||||
| First Batch Cider - Mixed Berry | Cider | June 22, 2015 - August 10, 2015 (1 month, 18 days) | 1.060 | 1.000 | 8% | 1 gal |
| I like how there's a subtle fruitiness from the berries | ||||||
| Toggle older brews | ||||||
Upcoming Brews 8 gal
These are recipes we're planning on brewing soon
Brewing by type
How many gallons we've brewed of each type
| Type: | Completed: | Fermenting: |
|---|---|---|
| Beer | 338.5 | 4 |
| Cider | 42 | -- |
| Mead | 47.5 | -- |
| Wine | 3.5 | -- |
| Total | 431.5 | 4 |
Kegging / Bottling Pipeline
Keeping track of what I need to keg or bottle soon. This will help me decide when I can brew next!
Barke Pilsner + Loral SMaSH Lager (4 gal) - On Tap
Out of the Saddle Rye Saison v6 (4 gal) - On Tap
Amber Lager w/ Home Grown Hops (4 gal) - On Tap
Old Ale for Barrel #1 (3 gal) - Queued for kegging
Will put back on tap when it gets cooler out.
Barleywine (4 gal) - Queued for kegging
Added some BR-8 brett for longer term aging