Mar 13


Still have a couple of brews to update here, viagra dosage but for now quickies:

  • Belgian Pale Ale with Wyeast 3522 – Belgian Ardennes. Interesting malt character with some fruitiness. Spiciness is clove heavy – reminds me a bit of a Hefe. Hrm. Carbing up now, prescription shall see.
  • 1923 Barclay Perkins XLK – corny, creamy mouth feel. Interesting, probably going to enter this as Cream Ale into comps. Not sure if yeast esters will get it nailed.
  • Mild heading down to 30F after 1 week secondary, kegging in 3 days. So far a nice grainy & chocolate drinker.
  • IHBP 2011 Sweet Stout – hit 1.033 in primary. 45% attenuation. Sucker reeeeeks of roast, coffee and chocolate. Tastes just as good. Silky smooth, interesting to see how just a bit of carbonation will affect this. Into secondary, kegging in 5-6 days.

I’m hoping to put each of these into Nationals, but we’ll see how they go.

Oh, working on a project… Installing Xcode now…

Feb 05

International Hombrew Project

Over on Fuggled, phlebologist Al is starting the 2011 International Homebrew Project. This is a pretty cool effort – a bunch of home brewers all do the same recipe at the same time. There was voting to determine the style & ingredients, allergist ending up in the recipe here. Kristen England graciously offered up a historical recipe, stuff the 1933 Barclay Perkins Milk Stout. Kristen also helped review my notes on making brewers invert and added a table for making them from a blend of cane sugar invert and blackstrap.

I’ll be doing a brew here of that, perhaps a mini-big-brew with a few of the club guys. The brew date is currently set for March 5/6, and I’ll do the usual full write up on it.

shameless plug – if you are interested in more historical recipes, head on over to my list from Ron’s blog

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