It may seem that I’m a relentless homebrewer based on the fact that a mere two days after I bottled my stout I started another beer. But don’t assume anything yet. We’re only two brews into this second homebrewing phase of my life so my enthusiasm may peter out soon.
Anyway, today’s brew: I […]
Yesterday I mentioned a mead that I bottled alongside my stout. Let me tell you about that mead.
When I got the beer.about.com gig I was really a bit surprised. I expected that another more qualified writer would land it. But I got it and I couldn’t have been happier. I had […]
I bottled my stout today. My wife had to work – her job requires the odd Saturday – so as soon as she had gone I got busy. I started by lugging the five gallon carboy up from the basement to the kitchen. Actually there were two. I also bottled a […]
I like beer. That’s obvious to anyone who’s even taken a cursory glance at this or either of the other two beer blogs that I maintain. I like everything about beer – how it tastes, how it looks in a glass, how it works so well as an ingredient in almost every dish […]
So I got up this morning determined to transfer the stout to secondary…more correctly, I got up this morning determined not to not to transfer.
Day One.
Nothing else kills a nice homebrew like procrastination. Once I brewed an incredibly promising IPA that went south when I let it set in the primary fermentor for around a month. In that time some of the trub that had fallen to the floor of the fermentor dissolved into the […]
Well, I did as promised and the fermentation is going like gangbusters. Somewhere between 8 to 10 hours after I pitched a bit less than a tablespoon of baker’s yeast into my unresponsive wort.
Can a beer be successfully brewed with ingredients that are over a year old? I’ll soon know!
