BACK IN BUSINESS AND GASSIER THAN EVER
We broke in our new propane burners and Chad’s garage with our long delayed first brew of 2014.  This set up beats our kitchen by far— the burners are way more powerful (hello boil over!), it wasn’t as cramped, we could boil the two kettles at the same time, and we could just spray everything out with a hose.  We even hooked up our old wort chiller to our new one to act as a pre-chiller, which helped on a hot day.  To keep ourselves cool we drank a variety of helles, hops, hefeweizens, and h… er, saisons.  
The first beer in the partigyle was named the Deadpool Double Red IPA, after everyone’s favorite Merc with the Mouth.  The all-late-addition hops should provide a split personality— an initial malty sip that betrays you with a huge hop wallop.  The second beer, the Saffron Belgian Red, is named in honor of everyone’s favorite Firefly villain, the busty Mrs. Malcom Reynolds, or is she Bridget… or Yolanda…  Anyways, this easy drinking Belgian is sure to keep your lips happy and Captain Tight Pants’s pants tighter.
Grain Bill:
4oz Roasted Barley
8oz Crystal 60L
8oz Carapils
1lb Victory
2lb Munich 20L
16lb 2-Row
Mash at 152 for 60min
Deadpool:
1oz Simcoe 1oz Nugget boil 30 min
1oz Simcoe boil 20min
8oz Corn Sugar boil 15min
1oz Simcoe and Nugget flameout
2 packs US-05, dry hopped with 2oz Citra for 7 days.
Saffron
1oz Goldings boil 60min
8oz Corn Sugar boil 15 min
Saffron Tea added at flameout
1 vial (no starter) WLP550 Belgian Ale Yeast
Dry hopped with more Saffron.
We should be able to get one more double-brew done before Chad and Olivia’s son is born, at which point our brewdays will either become Three Men and a Baby or Brandon and I will just sneak in and brew away. BACK IN BUSINESS AND GASSIER THAN EVER
We broke in our new propane burners and Chad’s garage with our long delayed first brew of 2014.  This set up beats our kitchen by far— the burners are way more powerful (hello boil over!), it wasn’t as cramped, we could boil the two kettles at the same time, and we could just spray everything out with a hose.  We even hooked up our old wort chiller to our new one to act as a pre-chiller, which helped on a hot day.  To keep ourselves cool we drank a variety of helles, hops, hefeweizens, and h… er, saisons.  
The first beer in the partigyle was named the Deadpool Double Red IPA, after everyone’s favorite Merc with the Mouth.  The all-late-addition hops should provide a split personality— an initial malty sip that betrays you with a huge hop wallop.  The second beer, the Saffron Belgian Red, is named in honor of everyone’s favorite Firefly villain, the busty Mrs. Malcom Reynolds, or is she Bridget… or Yolanda…  Anyways, this easy drinking Belgian is sure to keep your lips happy and Captain Tight Pants’s pants tighter.
Grain Bill:
4oz Roasted Barley
8oz Crystal 60L
8oz Carapils
1lb Victory
2lb Munich 20L
16lb 2-Row
Mash at 152 for 60min
Deadpool:
1oz Simcoe 1oz Nugget boil 30 min
1oz Simcoe boil 20min
8oz Corn Sugar boil 15min
1oz Simcoe and Nugget flameout
2 packs US-05, dry hopped with 2oz Citra for 7 days.
Saffron
1oz Goldings boil 60min
8oz Corn Sugar boil 15 min
Saffron Tea added at flameout
1 vial (no starter) WLP550 Belgian Ale Yeast
Dry hopped with more Saffron.
We should be able to get one more double-brew done before Chad and Olivia’s son is born, at which point our brewdays will either become Three Men and a Baby or Brandon and I will just sneak in and brew away. BACK IN BUSINESS AND GASSIER THAN EVER
We broke in our new propane burners and Chad’s garage with our long delayed first brew of 2014.  This set up beats our kitchen by far— the burners are way more powerful (hello boil over!), it wasn’t as cramped, we could boil the two kettles at the same time, and we could just spray everything out with a hose.  We even hooked up our old wort chiller to our new one to act as a pre-chiller, which helped on a hot day.  To keep ourselves cool we drank a variety of helles, hops, hefeweizens, and h… er, saisons.  
The first beer in the partigyle was named the Deadpool Double Red IPA, after everyone’s favorite Merc with the Mouth.  The all-late-addition hops should provide a split personality— an initial malty sip that betrays you with a huge hop wallop.  The second beer, the Saffron Belgian Red, is named in honor of everyone’s favorite Firefly villain, the busty Mrs. Malcom Reynolds, or is she Bridget… or Yolanda…  Anyways, this easy drinking Belgian is sure to keep your lips happy and Captain Tight Pants’s pants tighter.
Grain Bill:
4oz Roasted Barley
8oz Crystal 60L
8oz Carapils
1lb Victory
2lb Munich 20L
16lb 2-Row
Mash at 152 for 60min
Deadpool:
1oz Simcoe 1oz Nugget boil 30 min
1oz Simcoe boil 20min
8oz Corn Sugar boil 15min
1oz Simcoe and Nugget flameout
2 packs US-05, dry hopped with 2oz Citra for 7 days.
Saffron
1oz Goldings boil 60min
8oz Corn Sugar boil 15 min
Saffron Tea added at flameout
1 vial (no starter) WLP550 Belgian Ale Yeast
Dry hopped with more Saffron.
We should be able to get one more double-brew done before Chad and Olivia’s son is born, at which point our brewdays will either become Three Men and a Baby or Brandon and I will just sneak in and brew away. BACK IN BUSINESS AND GASSIER THAN EVER
We broke in our new propane burners and Chad’s garage with our long delayed first brew of 2014.  This set up beats our kitchen by far— the burners are way more powerful (hello boil over!), it wasn’t as cramped, we could boil the two kettles at the same time, and we could just spray everything out with a hose.  We even hooked up our old wort chiller to our new one to act as a pre-chiller, which helped on a hot day.  To keep ourselves cool we drank a variety of helles, hops, hefeweizens, and h… er, saisons.  
The first beer in the partigyle was named the Deadpool Double Red IPA, after everyone’s favorite Merc with the Mouth.  The all-late-addition hops should provide a split personality— an initial malty sip that betrays you with a huge hop wallop.  The second beer, the Saffron Belgian Red, is named in honor of everyone’s favorite Firefly villain, the busty Mrs. Malcom Reynolds, or is she Bridget… or Yolanda…  Anyways, this easy drinking Belgian is sure to keep your lips happy and Captain Tight Pants’s pants tighter.
Grain Bill:
4oz Roasted Barley
8oz Crystal 60L
8oz Carapils
1lb Victory
2lb Munich 20L
16lb 2-Row
Mash at 152 for 60min
Deadpool:
1oz Simcoe 1oz Nugget boil 30 min
1oz Simcoe boil 20min
8oz Corn Sugar boil 15min
1oz Simcoe and Nugget flameout
2 packs US-05, dry hopped with 2oz Citra for 7 days.
Saffron
1oz Goldings boil 60min
8oz Corn Sugar boil 15 min
Saffron Tea added at flameout
1 vial (no starter) WLP550 Belgian Ale Yeast
Dry hopped with more Saffron.
We should be able to get one more double-brew done before Chad and Olivia’s son is born, at which point our brewdays will either become Three Men and a Baby or Brandon and I will just sneak in and brew away. BACK IN BUSINESS AND GASSIER THAN EVER
We broke in our new propane burners and Chad’s garage with our long delayed first brew of 2014.  This set up beats our kitchen by far— the burners are way more powerful (hello boil over!), it wasn’t as cramped, we could boil the two kettles at the same time, and we could just spray everything out with a hose.  We even hooked up our old wort chiller to our new one to act as a pre-chiller, which helped on a hot day.  To keep ourselves cool we drank a variety of helles, hops, hefeweizens, and h… er, saisons.  
The first beer in the partigyle was named the Deadpool Double Red IPA, after everyone’s favorite Merc with the Mouth.  The all-late-addition hops should provide a split personality— an initial malty sip that betrays you with a huge hop wallop.  The second beer, the Saffron Belgian Red, is named in honor of everyone’s favorite Firefly villain, the busty Mrs. Malcom Reynolds, or is she Bridget… or Yolanda…  Anyways, this easy drinking Belgian is sure to keep your lips happy and Captain Tight Pants’s pants tighter.
Grain Bill:
4oz Roasted Barley
8oz Crystal 60L
8oz Carapils
1lb Victory
2lb Munich 20L
16lb 2-Row
Mash at 152 for 60min
Deadpool:
1oz Simcoe 1oz Nugget boil 30 min
1oz Simcoe boil 20min
8oz Corn Sugar boil 15min
1oz Simcoe and Nugget flameout
2 packs US-05, dry hopped with 2oz Citra for 7 days.
Saffron
1oz Goldings boil 60min
8oz Corn Sugar boil 15 min
Saffron Tea added at flameout
1 vial (no starter) WLP550 Belgian Ale Yeast
Dry hopped with more Saffron.
We should be able to get one more double-brew done before Chad and Olivia’s son is born, at which point our brewdays will either become Three Men and a Baby or Brandon and I will just sneak in and brew away.

BACK IN BUSINESS AND GASSIER THAN EVER

We broke in our new propane burners and Chad’s garage with our long delayed first brew of 2014.  This set up beats our kitchen by far— the burners are way more powerful (hello boil over!), it wasn’t as cramped, we could boil the two kettles at the same time, and we could just spray everything out with a hose.  We even hooked up our old wort chiller to our new one to act as a pre-chiller, which helped on a hot day.  To keep ourselves cool we drank a variety of helles, hops, hefeweizens, and h… er, saisons.  

The first beer in the partigyle was named the Deadpool Double Red IPA, after everyone’s favorite Merc with the Mouth.  The all-late-addition hops should provide a split personality— an initial malty sip that betrays you with a huge hop wallop.  The second beer, the Saffron Belgian Red, is named in honor of everyone’s favorite Firefly villain, the busty Mrs. Malcom Reynolds, or is she Bridget… or Yolanda…  Anyways, this easy drinking Belgian is sure to keep your lips happy and Captain Tight Pants’s pants tighter.

Grain Bill:

  • 4oz Roasted Barley
  • 8oz Crystal 60L
  • 8oz Carapils
  • 1lb Victory
  • 2lb Munich 20L
  • 16lb 2-Row
  • Mash at 152 for 60min

Deadpool:

  • 1oz Simcoe 1oz Nugget boil 30 min
  • 1oz Simcoe boil 20min
  • 8oz Corn Sugar boil 15min
  • 1oz Simcoe and Nugget flameout
  • 2 packs US-05, dry hopped with 2oz Citra for 7 days.

Saffron

  • 1oz Goldings boil 60min
  • 8oz Corn Sugar boil 15 min
  • Saffron Tea added at flameout
  • 1 vial (no starter) WLP550 Belgian Ale Yeast
  • Dry hopped with more Saffron.

We should be able to get one more double-brew done before Chad and Olivia’s son is born, at which point our brewdays will either become Three Men and a Baby or Brandon and I will just sneak in and brew away.

We’re finally breaking in the new equipment on this week’s insane double batch (write-up forthcoming). It feels so good to be back in the brewing business.

After a three month brewing hiatus, and a month of moving madness, we’ve moved our operation out of the townhouse and into Chad and Olivia’s garage. The two new gas burners should shave two to three hours off our brewday, as well as make any potential mistakes dramatically more explosive.

Well, it’s that time again. After nearly a month of moving and settling, it’s time to build Funky Chicken Brewery 3.0. Now that Chad and Olivia have a house with a garage, we can improve our partigyle process with double gas burners, as opposed to our poor battered electric stove. We’re probably going to get two Dark Star burners and a second 8 gallon Tallboy kettle. Of course, this will be the first time we have to deal with a SWMBO, so we’ll try to keep the fermenters out of the way, as well as the garage clean and organized. Hopefully we can get a few brewdays in before Owen is born. Meanwhile, Brandon and I will be glad to get the messy brewing out of our kitchen, and relax in our clean, spacious, baby-free townhouse.

A little much needed post-moving scotch. #scotch #laphroaig #sandman #movingsucks

Oh, how the mighty have fallen.  Our once proud 250 bottles of homebrew have dwindled to these lonely seven: An aging Belgian Holiday, three Brandon’s Beard Russian Imperial Stouts that we’re trying to hold on to until their one-year anniversary, and three Ramble On Rye Pale Ales.  We’ve really been slacking on the brewing, especially since I gave up my status as the lone single taskmaster and became that annoying guy who spends all his time off with his girlfriend (eww gross, girls, amirite?) However, Chad is moving to a house this weekend, where we can start brewing with double propane burners and dramatically reduce our stove-top eight to ten hour brewdays.  Hopefully by mid-March we’ll have a couple brews under way, as well as some fictional comic adventures of the Funky Chicken Boys.  We gotta have some homebrews to crack to celebrate the birth of Chad and Olivia’s son, due in late April.

My grandparents are finally moving into a smaller house, so I managed to snag this awesome old Zenith tube radio that I had coveted for years.  They heard the news about Pearl Harbor on this thing.  It hasn’t been plugged in for twenty years and my grandpa said something about electrostatic speakers and how many amps it drew or whatever and I pretended to understand.  I just want to listen to The Shadow and Lil Orphan Annie and FDR’s Fireside Chats, but I’ll probably just hide secret treasures in its cavernous body.

Starting next year (maybe) we’ll be able to buy wine in TN grocery stores, but unfortunately any beers over 6.3% abv will still only be available in the liquor stores.  This means I still have to pay a premium for all my New Belgium Rangers, Stone IPAs, and various Lagunitas beers that are much more affordable in other states.  Oh well, perhaps our lawmakers can get back to the really important issues, like protecting us good, honest, country folk from the menace of those damn homosexuals.  Oh wait, FOILED AGAIN!

This terrible Knoxville blizzard forced me to spend the night at my parents’ after work rather than attempt to drive all the way back to Funky Chicken Headquarters.  I had stashed some of my Christmas beers in their fridge, and a month and a half of cold conditioning had rendered the Patersbier crystal clear (the terrible picture doesn’t do it justice).  I’ve still got a Gingerbread Ale and Belgian Holiday stashed away for a future Party at the ‘Rents.

Our double batch of rye beers that we brewed way back before we became super lame and unproductive turned out to be a resounding success.  Like our amazing Christmas beers, these turned out better than we could have hoped.  The Socks ‘n’ Sandals Saison (on the left) is perfect marriage of yeast phenolics and rye spiciness, while the low alcohol keeps this a light and sessionable treat.  The Ramble On Rye Pale Ale is equally awesome, if not better.  The Hefeweizen Yeast, the rye, and the Columbus hops come together for a mix of banana, clove, spice, and citrus that might just make this my favorite pale ale we’ve made to date.  Our ridiculous December stash of 30+ gallons of homebrew is finally dwindling, so I guess it’s time to get back to brewing.