My wife and I at the Hofbräuhaus München

My wife and me at the Hofbräuhaus München a few years ago before I grew my brewer’s beard

Welcome to Life Fermented, a blog about home brewing, brew science, and other fermented goodies.  I post every other Wednesday, sometimes with bonus posts on the off-week.  If you like what I am doing here, follow me, spread the word, and comment to get involved!  Questions are always welcome.

Next post: Erm… I don’t know.  Life’s suddenly very busy.  Hope to be back soon!

Happy fermenting!
– Dennis

Cider Recipe: “Record Number of Entries” Dry Hard Cider

This is my first cider.  I’ve been meaning to do one for quite some time, and it just kept getting pushed off.  But, I recently saw a cider from apple juice over at Brulosophy and was finally inspired grab some yeast and get ta cider’n.  I modified/ simplified from the original “recipe” to make it even easier on myself.

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Food Recipe: Jägerschnitzel

Bonus post!  I wrote a guest post for the Rantings of a an Amateur Chef blog about my original Jägerschnitzel recipe.  Jägerschnitzel is a traditional German dish consisting of schnitzel (breaded and fried flattened pork) and Jäger (hunter) sauce, a delicious brown gravy with bacon and onions.  Check it out here!



Beer Recipe: “Wacky Wit” Wit with Brett

To be honest, I’m not really sure where I got the idea in my head to brew this beer.  I have been reading a lot about sour beers lately (American Sour Beers is a wonderful book), and I wanted something outside of a normal ale.  But, I wanted to enjoy it relatively quickly, unlike the Flanders Red I have sitting in a closet upstairs until this summer.  So, I just decided to co-pitch some brett and a saison yeast into something like a wit wort and see what happened.

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Unlocking Hop and Fruit Flavors from Glycosides

Instead of the standard blog post today, I bring you my article published on HomeBrewTalk.com: http://www.homebrewtalk.com/unlocking-hop-and-fruit-flavors-from-glycosides.html.

Visit to find out how to get more flavor out of your hops and fruits using Brettanomyces or enzymes! Read more of this post

Beer Recipe: “Merlin” Belgian Pale Ale

The last Belgian pale ale I made was decent, but ended up being too sweet when the hops dropped out.  And, the yeast character ended up being rather tart and muddled.  But, I thought it had potential, and whipped up this batch with lessons learned.  Its more of a “spiritual successor” than a direct descendant with all of the changes made. Read more of this post

Book Review: Brewing Engineering

This week I’ll be reviewing Brewing Engineering: Great Beer through Applied Science, 2nd Ed. by Steven Deeds. Read more of this post

Brew Tips: Compensating for Missed OG

Today’s topic is hardly a secret or new idea in the brewing world, but one a lot of new and even relatively experienced all-grain brewers overlook: correcting for missing your pre-boil gravity.  It took me reading about it three or four times before I started to implement some of these tips, so hopefully this post will finally get you into it. Read more of this post

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