My most resent brew day

This is my most resent brew day! It  was 100% Pilsner malt because it was the only malt I had on hand. I'm pretty sure there is going to be no foam due to the protein rest I did and and also considering I did not use any wheat malt for this batch... If I where to ever brew this again I would at least use a bit of wheat for this...

I wanted to go for a Belgian style farm house ale, so I pretty much used what I had on hand. I let it
reach terminal gravity (2.5˚P) then racked over to secondary and spiked it with gooseberries dry hopped it with Mt. hood hops at 2 grams/L and put in 196 grams of Jaggery which I believed helped with giving the beer a little bit more body.

I also toasted some oat chips and put them in secondary for about a week till it was ready for bottling...

I used 2 grams/L of priming sure but I should of used 8... I was concerned with the use of jaggery and was afraid I would of had some bottle bombs.

So I guess if I were to ever brew this again... I would use wheat and 8 grams/L priming sugar next time!

Brown Ale

I wanted to do a more simple and traditional British style ale with this one and I feel like this one turned out really nice. One of the responses I got was that it smelt like strawberry yogurt which I find quite honestly rather pleasant.

I used S05 yeast for this and am really happy with my choice for this brew.

A thought

Since having graduated from brewing school and having time to reside in Germany I have been given the opportunity to meet and talk with other brewers to exchange ideas, problems, thoughts etc, etc.

Which is awesome by the way I mean what a great way to grow and learn more about brewing and beer!

I have made it my objective to grow and learn as much as I can about brewing while working and even at home. I wouldn't just stop studying after my studies at brew school. I continue to read more and study different methods and styles of brewing and beer. I mean what is the point in just taking what you have just studied and just saying that that is the end all be all of everything there is to brewing.

I am bringing this up because I once spoke to a brewer one night who is studying here in Germany. I brought up the topic of Belgian beers and mentioned that I thought that is was interesting in how the Belgians utilize the use of adjuncts in their beer to obtain a higher amount of extract. Well I guess to be honest... Most of the major breweries around the world use adjuncts... 

Either way... The fellow scoffed at me adding that "Why in the world would anyone have to use adjuncts" and that " Barley is all that you need, there is no reason to use anything else." Then later asked me... " What do you think?... You think I could get a job at any brewery I wanted? Since I'm a German trained Brewmaster anyone would want me!" 

I then said. " Well most breweries in the world make the use of adjuncts so you are going to need to get used to that first or maybe just stay here in Germany or look work at a brewery that specializes in German style beer!".

I don't really know why I even brought this topic up... But I guess for any aspiring Brewer/Brewmaster or even anyone for that matter! Keep the world open and your mind open to other ideas, practices etc,etc.  You can always learn something new just about everyday if you just allow yourself too!