brewing

After the success of the last batch, I’m doing a second. Bigger, because why not? ...

I wanted to brew a probiotic ginger beer and came away with a fun and tasty byproduct… ...

Long story short: the beer’s good. The bread failed up front. The mead didn’t take off. ...

After a few days, here’s where we are: For the ales: the first batch - the one with the London Ale yeast - went from 1.045 to 1.013 and is done, sitting at 4.2% I’ve had a few glasses of it straight from the fermenter (no carbonation) and I like it… yes, some carbonation would work well for it, but even as-is, it’s a nice, easy drink. The second batch - using English Ale yeast - went from 1....

A friend has been wanting to brew a particular mead recipe for a while; problem is, it uses ale barm. Last year, a bunch of us gathered to make the mead over an open fire, etc. but using commercial yeast because of timing. We all wanted to try again with actual ale barm, but that meant scheduling the ale fermentation to line up with the mead brew day… This week, then, I planned two batches of a 1503 Tudor Ale to coincide (hopefully) with the weekend mead brew day....

First of 3 extract kits I’ve had sitting around… ...

First of 3 extract kits I’ve had sitting around… ...

Planning: Brown Ale (extract) Oatmeal Stout (extract) with blueberries added in secondary