By some miracle of chance, we had an opportunity to get our brew on this Saturday. We only had a limited timeframe, so we decided to do a single high- gravity brew instead of our usual labor - intensive partigyle brews. Luckily, with only two days’ notice, we had all the ingredients for our long delayed smoked chipotle porter.

8 oz Carapils
8oz Black Patent
12oz Chocolate
1# Victory
3# Munich
4# Smoked Malt
9# Maris Otter
Mash at 156 for 60 min
1oz Magnum first wort hops
.6oz dried Chipotle peppers at flameout.

With all that smoked malt, the runnings sure made for some fine hot scotchies, as pictured above.

I had downloaded Bru’n Water, so this is the first time I really got to fine tune our water chemistry.

The brew itself was rather easy and laid back since it was our first single batch in over a year. We spent most of the time goofing off and listening to music, but somehow never overshot any temps or boiled over, despite taking Founders All Day IPA quite literally. The near freezing groundwater set a new speed record for wort chilling, after which we pitched WLP002 English Ale yeast and called it a night. Depending on how a later gravity sample tastes, we may dry hop with more chipotle peppers. Now all that’s left to do is come up with a signature terrible pun-based name for this brew.


So we compared my Ginger Grapefruit IPA to Ballast Point ’ s Grapefruit Sculpin, and then my Habenero IPA to Ballast Point ’ s Habenero Sculpin.

We both agreed that my Ginger Grapefruit IPA didn’t have the better aroma, but a better flavor on the tongue.

The Habenero Sculpin has more of a true Habenero flavor, but mine has more back up citrusy flavors due to all the Centennial and Simcoe Dry hopping. Heat wise they are very similar.

Not a bad little taste test while brewing the Smoked IPA. The Munich malt I smoked last night with hickory smells and tastes soooo good.


Well that actually worked very well. Ended up just a hair shy of 10 gallons, and with a little spillage due to high volumes, ended up with about 9.75 gallons between two fermenters, and a gravity of 1.036. Topped up each to just over 5 gallons for a calculated 1.033, right where I wanted to be.

Chilled to fermentation temp of 60 degrees, where I’ll be trying to hold them.

My first time playing with my new pure O2 oxygen set up. I followed my same procedure I used with the air pump, 60 seconds of flow. I kept the regulator at just enough to show bubbles immediately below the surface, and when lowered to the bottom a barely perceptible surface disruptions. Any higher flow than that, and I’d just be driving oxygen off and wasting it.

So we’ll have to wait and see how much (if any) difference it makes.

On the whole, 10 gallon batch in about 6.5 hours, so I’m just fine with that.

Tomorrow, the Rye Pale Ale. 


Play as Roll in the first four Mega Mans ⊟

Let’s celebrate Mega Man’s 27th birthday today by playing his games as not-Mega-Man! Zynk Oxhyde previously released a Roll-chan patch for the first NES game, but now they’ve posted hacks for Mega Man 2-4, replacing the hero’s sprite with his sister’s.

Items in the games have also been edited to complement Roll, and Rush has been swapped with Tango, ”the playful spin-balling” robot cat. Thanks to @auntiepixelante for the link!

BUY Mega Man games, Tiny Cartridge's Holiday Gift Guide

If you’ve been here for a while you’ve probably noticed how sometimes when i draw something i do a lot of the same thing over and over until i get tired or the brain farts stop on their own. It’s gotten a lot worse lately but i swear to go back to drawing you’re waifus once i get rid of some work stuff that doesn’t let me draw as much as i’d like.


The ZX Spectrum? It can’t run Doom, but for the love of god, don’t tell the Russians that.

This attempt at bringing a facsimile of hell to a venerable microcomputer never quite got finished, but it still stands as a fantastic tech demo with some surprisingly funky music.


Defeat 3DS region lock with your web browser ⊟

You crazy for this one, Smealum. The 3DS homebrew wizard’s latest trick is Region Three, a method for playing out-of-region 3DS games using no special flashcards, no buggy games… nothing but a file on your SD card and an internet connection. It even works on the latest firmware! (for now)

Aside from reports that the system crashes if you hit the Home button while using it, nobody seems to be having any issues with this cool exploit. I haven’t tried it myself, though, so I can’t say definitively! Try at your own risk, etc. Also, it doesn’t work on New 3DS.

Via Hasney, @nintendotweet.


Adventures in (Tasting Other Peoples) Homebrew: Part 4

Yet moar awesome beer from across the pond! This time it’s brewed by the wonderful Holly, who some of you will remember as Tumblr’s very own PidgeMckinney before she hung up her Tumblr’in shoes for a life on the run from a shadowy organisation and… wait, I prob’ly shouldn’t be talkin’ about that. 

Anyhoo this is the second time Holly’s sent me beer, which is all kinds of awesome in itself, but even awesomer ‘cause it’s once again chuffing magnificent! The two bottles you see above are a German Pils (with the fantastic label) and a Rye IPA. The pils is a fine example of the style indeed, packin’ floral and citrusy hops with some dreamy malty goodness. The crisp, finely balanced and well carbed brew finishes dry and bitter and those biscuity malts lingering for an age in the aftertaste. The rye IPA starts off fruity, orange and grapefruit lead a mixed bag of citrus and tropical fruit flavours before pine needles, some nicely subdued spices, and a decent caramel malt backbone join in. A medium body and smooth as you like mouthfeel cause an involuntary sigh of contentment.

I’m a secret I’m a big fan and supporter of Holly’s brewing skillz and once again I am beyond impressed. I’d happily buy these again and again if I could, absolutely superb brews. Cheers Holly, and a shoutout to Jonas, Bo (the pils label dude), and Brockton at Lost Story Studios

Now ya’ll go and buy Ehmm Theory, ‘kay? 


I drew off first runnings a little slower, but a quart at a time.

Exactly 13 quarts, or 3.25 gallons, at 1.068. The last cup beyond that had some grain mater it in from the MLT emptying, so it was just added back to the tun. Meanwhile, ~7 gallons of sparge water added at about ~180, bringing the grain bed to 168, allowed to rest for 15 minutes and then drainking second runnings. The remaining 3 gallons will be a 3rd sparge to make up any remaining volume. But I’m going to go ahead and target 9 gallons in the big kettle, and assume the extra quart will go off as boiloff. I’m guessing that I’ll end up under volume and half to top off, which is a bridge I’ll cross when I get there.

I’ll probably try this again as a proper partigyle.

Here’s what you’ll need to run homebrew on a 3DS ⊟

We now know what game you’ll need to enable homebrew on your 3DS once the long-awaited exploit is released: Cubic Ninja. You can snag a used or new U.S. version for pretty cheap on Amazon right now, and Japanese copies aren’t too expensive either (the game’s also available on the JP eShop).

From what I can gather, the exploit allowing people to run homemade games and apps requires a copy of Cubic Ninja and a special file saved on your 3DS’s SD card. Once you have both, you will be able to install a Homebrew Channel onto a standard or New 3DS, no matter what your firmware. From there, you’ll be able to launch unofficial programs. Please note that this exploit does not support commercial or pirated games at all — the Pokémon and Zelda icons in the photo above are just there as placeholders (they’re actually an FTP app and homebrew first-person shooter Yeti3DS).

French hacker Smealum intends to release the exploit later this week. As you can see in the image above, he’s updated his Minecraft DS project for the 3DS to show off the exploit. It seems like the game and the Homebrew Channel are still a little rough, but these are important first steps toward developing a healthy homebrew community for the system. Thanks, Ubisoft and AQ Interactive, for helping make homebrew on the 3DS possible with Cubic Ninja!


Okay, my absolute favorite thing about running an Etsy shop is being exposed to some of the most amazing artisans, and Kevin Hildreth of Misty Mountain Brewery & Craft is definitely one of them!

He made me this gorgeous beast of a mug (that is a medium sized apple my friends) with Durin’s Crest expertly burned onto the bottom. So every time I take a swig people will know they can’t out-drink me.

Seriously, this mug is so gorgeously crafted and giant and cozy. I feel like I borrowed it from Beorn’s cabin. He even specially crafted a handle for my toddler hands and made it a lefty mug! This is me in mug form.

I cannot recommend him highly enough. If you’re looking for a unique and gorgeous gift for the Holidays, Kevin is your guy! I can’t wait til he get’s his alcohol license (the guy has made Honey Ham Mead and is currently brewing Caramel Apple)!

Follow Misty Mountain Brewery & Craft on Etsy and Facebook!


Since I was home alone for Christmas I decided to brew. I woke up early and it was kind of like Christmas when I was younger. Except I don’t know how excited I would have been about 15 gallons of 170 degree water when I was a kid. Dr. Pasteur did come and check to make sure I had everything setup correctly. 

I brewed a 10 gallon batch of my India Brown. There was a moment where I really hoped that I did my math right and it turns out I did. I was able to get all of the grain in the mash tun, but just barely. 

I don’t normally use hop bags, but with this batch I did. It called for 12 ounces of hops which is could clog the filters in my kettle. It’s all Amarillo with 

2 oz @ 60

2.5 oz @ 30

3.5 oz @ 5

4 oz @ 0

I think the chocolate and citrus work really well together. 

With using that many hops I did have to increase my volume a bit to account for the amount the hops would absorb. Since I always want an extra gallon in my kettle I started with a volume of around 13.5 gallons. When adding in the extra for the hops it was almost 14 gallons. That is by far the most I have ever had in my kettle. 

I did have to use WYeast 1056 as my new home brew store doesn’t normally stock White Labs. I’ll have to see about finding it because I’m just a fan of White Labs.

Overall it was a really easy brew day. One thing that is nice about brewing in the winter is the cold ground water. Being able to chill down to 68 without any extra effort is really nice. 

Scottish 60/-

So far so good. I decided to tighten my mill gap down a bit. I went from 0.032” where I had it (compared to the 0.038” factory), and knocked it down further to 0.028”. We’ll see what happens. May get another few points of efficiency out of it.

Meanwhile, undershot the mash temp by a degree and a half, and corrected with boiling water to my 158 target. With this particular beer I’d rather the temp be over than under.

Seems alkalinity is still a bit below average. 5.3-5.4 instead of 5.4-5.5, and that’s including an addition of baking soda. Not enough to be worth correcting, still appropriate for conversion so I’ll let that ride.

Meanwhile I’m most of the way through the mash, and 10 gallons of sparge water is almost heated. I’m going to have to play some kettle musical chairs, as I’ll be using my 5 gallon kettle to collect first runnings (I’m assuming I’ll get about 3 gallons, and BeerSmith seems to concur there) and boil those separately, and will need my 10 gallon kettle where sparge water is currently sitting to collect 2nd and 3rd runnings, and I won’t have the space in the mash tun for all 10 gallons of sparge water.

So I’ll probably drain the mash into the 5 gallon kettle, and start that boiling immediately after it’s collected. I’ll then probably do a 7 gallon initial batch sparge, empty the 10 gallon kettle into my 3 gallon mini kettle and keep that heating, and that should just about do me right for my target 12 gallon preboil volume. 

Checking preboil gravity is going to be tough as I wont have an easy way of measuring the first runnings (my 5 gallon kettle is unmarked). Since I’m splitting the boil with two different worts (not unlike partigyle), I’d have to measure different. Simple math if I can accurately measure both volumes. (Gravity * volume of first runnings plus gravity * volume of additional runnings) / total volume. That’ll tell me preboil. However, I need to come up with a way to verify the first runnings volume. BeerSmith predicts 2.7 gallons, but grain absorption is a fudgable figure so it may be more or less than that.