MMM ... Beer

Duff Beer for me!
Duff Beer for you!
I'll have a Duff,
You have one too!

Everyone's wondered what kind of beer Duff might be.

It's an obvious parody of the big three beer comapanies, so it's definitely an American Light Lager.

The logo is similar to Budweiser's, having a bowtie-ish area on the top.

Both are heavily advertised, cheap and popular.

Now here's to the cause of... and solution to... all of life's problems.

Brooklyn Brewery Black Chocolate Stout

Brooklyn Brewery

Nothing says winter like a good strong stout.
This imperial version starts out with a crazy head from a little too much carbonation (a good thing). Once that settles down and the lacing appears, a cold one makes for some great drinking. I dunno about drinking 6 of these, coz they're 10.1% alcohol. The starting gravity was 1.096, meaning the final gravity is 1.020, pretty sweet.
It pours like motor oil and its mouthfeel is only a little less viscous.
I recommend drinking this in the early evening, one gulp at a time, over an hour and a half, letting it warm up in the glass to experience the different textures the higher temps bring.

Diacetyl, Part 2

Shart.
I guess if you experiment, you have to expect some failures. :(

My yeast harvest did not produce enough yeast, OR I had a bacterial infection.
I'm thinking it was both.
See, if you don't pitch enough yeast, some nasties can get a foothold on your beer.

What am I on about?!

Well, the Centennium Falcon that I used the harvested Bell's Two Heated Ale yeast made butter beer. Brewed that on 11/04/2007. I've since bottled a couple butter bombs for posterity. (Maybe I'll enter em in a competition to gross out the judges?) I read up on what would coz this, and I decided on diacetyl, which has multiple causes. A possible fix is a room temperature rest for a week, to get the existing yeast to clean it up. It dint. Then I pitched half a pack of Salfale US-05 yeast to see if it just needed more yeasties. Nope. I think I'm gonna have to dump this batch.
Sad day.

Brew Day Pics

Finally...

It's a CF IPA brewed on 12/9.

Batch Sparging

My first three batches of all grain brew, I used a method of rinsing sugars off the malt called "fly sparging". In this method, you mix hot water with the crushed malt, let is sit for an hour, then gradually rinse the sugars for an hour, letting the run out be replaced by hot water from above.
Today, I tried a different method called "batch sparging". With this method, you mix, let sit, then drain the entire mash tun as fast as possible. Then mix with more water, then drain fast. You mix both the run offs and get a total volume. There are pros and cons to both methods, but I've been hearing about this a lot lately, so I just wanted to try it.

My thoughts:
- Was easy to do.
- Did not need my bottling bucket / Hot Liquor Tank (HLT)
- Did not need sparge arm. This is fun to watch! Kinda missed it.
- Needed either another kettle to heat water, or what I did was use my extra 5 gallon cooler to hold hot liquor (water) until I could do the second (And third) infusion.

Science:
- First runnings were 2.5 gallons of SG 1.072 @ 130F (1.086).
- Second runnings were 2.5 gallons of SG 1.044 (total) @ 125F (1.062).
- Third runnings 1.0 gallons of SG 1.044 (total) at 124F (1.056).
- Makes this method a 71% efficiency, which is quite comparable to a fly sparge.

Will def try this again.

Norwood Punch

So I had a vial of White Labs English Cider Yeast (WLP775) in the fridge set to expire in a couple weeks. Not a big deal, but I didn't want to waste it.
So I hit the sto', and bought 8 cans of frozen Minute Maid Fruit Punch, for $1.29 each. For just over $10, I had 3 gallons of fruit punch, pitched the yeast, and added some Fermax yeast nutrient.
I have no idea what this will turn out like, but I'll be sure to letcha know!

How I Spent My Saturday

Wow. At 15.25 pounds, this was my largest grain bill ever.
It produced a nice malty wort of 1.066, only 2 points off my expected OG. So my technique has a 69% efficiency. Not bad.
I did burn my finger while boiling the wort on my turkey fryer. I'll live.
I may have underpitched, just slightly. The the C3-PilsnerO, I used two smack packs of lager yeast, but with this bock I only pitched one. They're like $7 each, so that's why. $36 was enough for that day's Listy trip. I could've made a starter, but I didn't. So sue me. I followed the manufacturer's recommendation to all the fermenting to start and THEN bring it down to lagering temps (50F).
Right now, I've got a nice primary fermentation going in the chest freezer.

Spaz Bock (Name changed due to the hop substitutions.)
AKA The Empire Strikes Bock

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.75
Anticipated OG: 1.068 Plato: 16.65
Anticipated SRM: 36.9
Anticipated IBU: 20.7

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.4 0.50 lbs. Chocolate Malt Great Britain 1.034 475
94.9 14.00 lbs. Munich Malt(dark) America 1.033 20
1.7 0.25 lbs. Briess Caramel 80L America 1.034 80

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Spalt Pellet 3.20 14.4 60 min.
1.00 oz. Czech Saaz Pellet 3.20 3.9 15 min.
1.00 oz. Czech Saaz Pellet 3.20 2.4 5 min.

Yeast
-----
WYeast 2206 Bavarian Lager

Diacetyl

Diacetyl is a bane to many brewers. It's a natural by-product of fermentation and gives butter is distinctive buttery flavor. At low levels it provides a slippery mouthfeel, and higher levels, it's gross. Trust me.
Usually, yeast will produce diacetyl and then eat it up. Usually.
I underpitched (didn't put enough) yeast in my last Centennium Falcon IPA.
Remember, this was an experiment using harvested yeast from some Bell's Two-Hearted Ale, and a stir plate. So I shoulda made more yeast, but I didn't.
This underpitching may have caused my diacetyl issue, OR I may have a bacterial infection. I'm really hoping it's the former.
So the beer fermented out to a nice Final Gravity of 1.012. And it's nice and hoppy, but the butter is just icky.
After some research about whether I can save the 5 gallons, or if I should just dump it down the basement utility sink, I've run across some suggestions to do a "diacetyl rest" on it. Usually lagers will get a 24+ hours (@ ~58F) diacetyl rest after secondary (or even primary) fermentation is complete. I'm hoping that a rest will allow the yeast that are still in the keg will be able to wake back up and eat up some butter flavor.
Keep your fingers crossed.

What Makes Me Drink More Beer

Dear People in the Left Lane,

I'm cool with you being there, but I have ONE RULE of Traffic:
Keep It Moving©
So, if you're not going over the speed limit, or if you're not actively passing someone, or if you see a ball of light in your rearview mirror, get the hell over.
How many times do I have to drive 73 mph in a 65, fly up on your bumper, and you don't get over when there's no one around us for miles? According to state law, one MUST pass on the left, and you are forcing me to pass on the right. Sure, I could slow down and wait (!) for you to get over, but it's also your responsibility to GET OVER. There are signs all over the highway stating "Slower Traffic Keep Right". We all know how it works. You can go faster than the speed limit and not get pulled over. Just last night, I flew past a cop clocking people on the highway doing 75 in a 65. He did not care. This happens all the time. If you're texting, or sipping Starbux, or trying to read a map, in the left lane, and you COULD get over, DO SO. I hate you.

Bock Bock

Got an email from a Cincinnati Malt Infuser about a possible Homebrew competition the weekend of Bockfest. I haven't made one before, but I'm gonna now!

Knock Shock Bock (Thanks Greg & Ryan)

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.25
Anticipated OG: 1.084 Plato: 20.21
Anticipated SRM: 25.9
Anticipated IBU: 24.7


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.8 14.00 lbs. Munich Malt Germany 1.037 8
6.6 1.00 lbs. Crystal 90L America 1.033 90
1.6 0.25 lbs. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Mittelfruh Whole 4.50 17.2 60 min.
1.00 oz. Tettnanger Tettnang Whole 4.50 4.6 15 min.
1.00 oz. Tettnanger Tettnang Whole 4.50 2.9 5 min.


Yeast
-----
WYeast 2206 Bavarian Lager

Scheduling

Hm. Was noticing how I've got too much beer going on down in the cellar.
Got a C3-PilsnerO that can go in a keg any day, but I need to keep my second keg ready for the Centennium Falcon IPA, which will go in next week. And the first keg gots a Liffey Sludge Stout in it. Maybe it's time for another keg, to build a collar on the kegerator, taps, manifolds, oof. Too much. I'll just wait until one keg is done, then in goes the Pilsner. Do I even want to keg that? Should I bottle it. I guess I should taste it to see if I'll be drinking it. :)
Anyway, the title of this post is scheduling. I am about to plan my "brew year".
I want to have cerain beer ready at certain times. An Oktoberfest in September, a Bock in March, stuff like that. So, thinking out loud:
Bock ready March first, 3 weeks of lagering, two weeks of primary, a week or so of secondary. So, let's see... that puts brew day at January 19, 2008. Ok.
An Oktoberfest is typically brewed in March (hence the aka "Marzen") and then lagered until mid-September. So anytime in March I'll be brewing that style.
A wheat beer for summer (brew late Spring), a porter for winter (early in the year), a Saison for when it's hot out (brew in Spring). hm.... what else is there?

Vocabulary

There are a TON of weird words associated with brewing and winemaking.
Here are a few with definitions and pronunciations.
Heard of one not on the list? Let me know!

The process is this in all-grain brewing:
Mill malted barley grist, Mash grist in mash tun, Wait 60 minutes, Lauter grist by sparging from lauter tun into brew kettle, Boil with hops, Chill wort down to fermenting temperature, Measure and record Original Gravity, Pitch yeast, Ferment.

- All-grain brewing - Using just grains and no concentrated malt syrup(s) to brew beer.
- Barley - Grain used for making beer and whiskey.
- Extract - Concentrated malt syrup(s) to brew beer.
- Extract brewing - Using only concentrated malt syrup(s) to brew beer. Sometimes used in conjunction with specialty grains for body, color, etc.
- Fermentation - Growing micro-organisms for the use of producing their by-products. In brewing, Yeast convert sugars into CO2 and alcohol.
- Gravity (Specific, Original, Final) - Measure of the sugar dissolved in water, water having a measurement of 1.000. A typical beer might have an original gravity of 1.050 and a final gravity of 1.012 because of the yeast eating the sugars.
- Grist - Grain that has been separated from its husk.
- HLT (Hot Liquor Tank) - Reservoir used to hold hot water (liquor) that lauters grist. :)
- Hops (Pellet, Whole, Plug) - Flower from the Humulus lupulus vine used mainly for flavoring and preserving beer.
- IBU (International Bittering Unit) - Measure of the bitterness of a beer given by hops. An American lager might be 5 IBUs and an India Pale Ale might be 100+.
- Krausen - Foamy head on top of fermenting beer.
- Lauter - Rinse Sugars off malt (actual "brewing", think of brewing coffee)
- Liquor - Brewing term for water.
- Malt - Germinated grains that are dried before they develop. Malted barley is used in beer making.
- Mash - Mixture of crushed grains and hot water.
- Must - Unyeasted wine.
- Partial mash brewing - Combination of extract and all-grain brewing.
- Pitch - Add yeast to wort (or must).
- Sparge - Distribute water over mash to facilitate lautering
- Specialty grains - Grains used to give body or color to an extract brewing session.
- Trub (troob) - Gook leftover at the bottom of fermentation, usually made up of yeast, hops, and coagulated proteins.
- Tun - Vessel. Examples - Lauter tun, Mash tun.
- Vorlauf - Act of letting wort drain from the lauter tun until it runs clear.
- Wort - Unyeasted beer.
- Yeast - Microscopic fungi used to make beer.

Amber Waves, Part 2

Dude, he boils his specialty grains. Oops.
That would impart harsh tannins. Bad idea, Alton.
And it's not dry-hopping if you put hops in the boil.
And then he calls wort mash.
And then he calls straining, sparging.
Pitching at 87F is not advisable.
And you can't trust bubbler timing as a fermentation indicator.
But it's still fun to watch. I do every couple of months.

Beer me someone

Posted about this before, but it's important.
Well, to me. And prolly to you.

Boston Beer reports 46% drop in profit despite record earnings

Amber Waves

I like Good Eats.
I like beer.
They got married once:

Link-o-rama

Just wanted to pass links along.
Saw this on the side of a Stone 60 Minute IPA keg I need to return to the Party Source:
MicroStar Keg Management. Fun.
The Centennium Falcon IPA is chugging away nicely, with the Bell's harvested ("liberated") yeast.
Um, Monday Night Football at Fries Cafe was fun coz the beer, not coz the game.

Amounts

Jif axed me yesterdee, how much I've made. Didn't know, but now I do.
13 batches x 5 gallons = 65 gallons of beer
2 batches x 3 gallons = 6 gallons of cider
1 batch x 5 gallons = 5 gallons of mead.
Total = mmm

Centennium Falcon IPA Episode II

Made another batch of this yummy IPA. Used a little more 2-row, and a touch more bittering hops.
Jimmy made the exact same recipe yesterday. We should do a beer battle.
I need to make two batches for a party in just under two months. Will need to be ales, something great, and something more approachable. I keep hearing that not everyone likes hoppy beers. So maybe wanna remake this beer. And something else. Will need to research styles.
Also, wanna test bottling a kegged beer from the keg.

Centennium Falcon IPA Recipe
------

Grain/Extract/Sugar
Amount Name
------------------------------------------------
12.00 lbs. Briess 2-Row Pale Ale
1.00 lbs. Briess Caramel 10L

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Centennial Pellet 9.50 ??.? 60 min.
1.00 oz. Centennial Pellet 9.50 16.7 20 min.
2.00 oz. Centennial Pellet 9.50 16.6 5 min.
1.00 oz. Centennial Pellet 9.50 0.0 Dry Hop

Yeast
-----
Bell's Yeast - Harvested from 7 bottles of Two-Hearted Ale

Liffey Sludge

Saturday, I picked up ingredients for a Listermann Dry Irish Stout kit and for another Centennium Falcon IPA. Brewed up the stout Saturday. My plans for it:
4 gallons - no secondary, keg as normal at two weeks, serve at 3.
1 gallon - at one week, secondary on top of cacao nibs soaked in 151 proof rum (Cruzan). I've been soaking the nibs (from Scharfen Berger) in about a cup of rum for about a week now. Should be good and chocolatey by then. Then I'll let that sit for, oh I dunno, 2 weeks, then bottle it in 12 ounce bottles.
Yummers.

Yeast Tester

So I finally got some drop in gravity (meaning a reduction in sugar) in my yeast started that's been on my stir pllate since Thursday. This means that there's viable yeast that I may be able to use in a Two-Hearted clone -- Centennium Falcon IPA.
So to REALLY test the starter, I brewed up a one gallon batch of IPA last night:

Yoda's Daddy's IPA
(Coz it's small and green, but gonna be bigger than just a normal beer.)
------------------

Batch Size (Gal): 1.00

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 0.75 lbs. Muntons DME - Light England 1.046 5

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Yakima Magnum Pellet 13.50 28.0 20 min.
0.25 oz. Yakima Magnum Pellet 13.50 22.2 15 min.
0.25 oz. Yakima Magnum Pellet 13.50 0.0 0 min.
0.25 oz. Yakima Magnum Pellet 13.50 0.0 Dry Hop

OG = 1.049
FG = ?
ABV = ?

----------------

So 16 hours later, I have great bubbling, so it's fermenting, so I gots good yeasties! I can totally use my harvested Bell's yeast to make CF IPA! Freakin' sweet.

Oh and Happy Halloween. Let me know what you're going as.

Told ya so

An article on rising beer prices on MSN.com:

Beer drinkers beware: Shortage to boost costs

That means a 6 of Bell's Two-Hearted Ale will jump from $8.99 to $9.99. Like I wouldn't still buy it.

Right now I'm brewing an extract based Liffey Sludge Stout from Listermann's. It only cost me $27.95 and has only one ounce of Nugget hops. Dunno how much this type of a recipe will change in price. It uses malted barley extract (syrup), instead of making me do an all-grain version.

Either tomorrow, or early this next week, I'm gonna redo the Centennium Falcon IPA. Picked up another 7 ounces of Centennial hops, so now I gots 24 ounces of that. That's about 5 batches worth. Bring on this shortage!

On a sidenote, not because of the shortage (but it helps fer sher), I'm totally gonna start growing some hops in the ol' garden, once rhizome season hits next spring. Centennial, Cascade maybe, I wonder what else.
Heck, maybe I'll grow some barley too. Ya right.

Yeast Starter

My Recipe:
- 500mL H2O
- 1/3 c. Munton's Extra Light Dry Malt Extract (enough to make the specific gravity 1.020)
- 1/2 tsp. Fermax yeast nutrient
Boil in a 1000mL Erlenmeyer flask for 5 min. Cool in ice bath to room temp.
Careful decant (pour) Bell's Two-Hearted Ale into pint glass. Repeat 5 times. (Yum!)
Then pour the last 1/4" - 1/2" into the flask. Hopefully, there's enough viable yeast to get my starter started.
Place on stir plate and let run as fast as possible without the stir bar coming off the magnet.

See, I made my own stir plate a couple weeks ago. Cost me about $11 and a trip to Ace Hardware and Radio Shack. (As Ogre would say -- "NERDS!") It's basically a box with a fan inside. On that fan I Gorilla glued a rare earth magnet from an old hard drive. So that makes a spinning magnet. Then in the flask, you put a little metal bar called a stir bar (thanks Ren!). That keeps the contents of the flask spinning, aiding in yeast contact with the wort (pre-beer). It also helps oxygenate and de-carbonate the wort. So once this "gets going" I'll be harvesting/liberating Bell's house yeast for use in my own beer that I'll be brewing this weekend.

BTW, I'm brewing up the Centennium Falcon IPA Sunday. I ganked about 17 one ounce packages of Centnnial hops from Listy's yesterday. Woulda gotten a one pound package, but they was outs. Now I just need to get the malts. I can taste it now. Oh wait, that's the 6 Two-Hearteds I just drank.

UPDATE:
10/27 7:00 PM
Looks like it's making yeast. Kinda surprised. Took 48 hours, which I guess isn't unhward of, but wow. Cool.

The Mitten State

So I think about 4 of us are gonna take a road trip up to the Lower Peninsula to hit some breweries. Bell's near Kalamazoo is def on the short list. MMM...Two-Hearted.
Where else? Founder's in Grand Rapids is a possibility. So is Arbor Brewing Comany in Ann Arbor.
Any ideas out there?

Supply and Demand

Well, I keep reading all over that certain hop varieties are in short supply.
My take on it is that they are used a lot by big beer (ABC, aka Anheiser Budweiser Coors) and even big craft brewers (Bell's, Sam Adams, Sierra Nevada, et al.).
That's cool, but when I can't buy a pound of Centennial hops at my LHBS (Local Homebrew Supply) Listermann's, then we have a problem. Do I buy a bunch of one ounce packages now, or wait or what? I do have plans to grow hops in the backyard. But that takes a couple years to get a good harvest....
I hear the same thing about malt supplies.
The downside is that if I have a recipe, I may have to substitute. This isn't the first time, won't be the last. The upside is that there will be a jump in the number of alternative ingredients, like more bitter orange peels (Saisons), and other fermentables like plain ol' sucrose (light lagers). Should be interesting.
Oh, and I got my Lo-boy Sankey tap (#K182) from Northern Brewer yesterday. Now I can have commercially kegged craft brew in my kegerator and I don't have to disconnect it just to close the lid. Right now it's Dogfish Head's60 Minute IPA. Friggin' sweet.

Star Wars Names

Before I even started homebrewing, Renny wanted me to make an IPA and call it Boba Fett IPA. It was my first homebrew, and I've since made it two more times. Not my best work but still drinkable. So since that, I've tried to name all my brews.
Some have gotten Star Wars names:
- Boba Fett IPA (based on Listermann's American IPA kit)
- Liffey Sludge Stout (Liffey is the river thru Dublin)
- Blind Pale Ale (no I's/eyes, as in IPA, get it?)
- First Galactic Imperial India Pale Ale (an Imperial IPA)
- Rancor Steam Beer / Alcatraz Steam Beer (California Common)
- Aaron's Orange Blossom Mead (honey, water, yeast)
- RJS ESB (Can't believe I didn't call it Episode V ESB)
- C3-PilsnerO (not really a pilsner, but I'm lagering it)
- #1 Cider
- Hard as Granate Cider
- Centennium Falcon IPA (all Centennial hops)

I think I'm gonna make the Centennium Falcon IPA my house beer.

Bottling Cider

So, back in early September, I made two 3 gallon batches of cider. Pretty simple recipes. I'll post right after this posting.
However, Lesson of the Day:
If you're going to bottle anything, have bottles.
I guess since I started kegging in June, I've been recycling my bottles with Rumpke, instead of saving them. Yesterday, I was able to completely bottle one batch, but halfway thru the second, I ran out of bottles. After much swearing, I kegged the rest. Yay. One and a half gallons of primed cider. I'm wondering what the dextrose will do to the carbing....

=========================================

#1 Cider
(Coz it's my first, AND it kinda looks like wee wee.)
--------
3 gals Santa Cruz Organic Apple Juice
Half vial White Labs English Cider Yeast
3 tsp Fermax Yeast Nutrient
1.5 tsp LD Carlson Yeast Energizer

OG = 1.052
FG = 1.002
ABV = 6.375%

=========================================

Hard as Granate Cider
(See, it's Hard cider, and there's pomeGranate in it.)
---------------------
2.5 gal Wild Oats Organic Apple Juice
0.5 gal Lakewood Organic Pomegranate Juice (Has other juices in it)
3 tsp Fermax Yeast Nutrient
1.5 tsp LD Carlson Yeast Energizer

OG = 1.050
FG = 1.004
ABV = 6.125%

My Setup

Might as well get this written down too.
I have a GE 7.2 Cu Ft chest freezer in my beer cellar with a Johnson Controls temp controller. Enough to hold 2 kegs, a 20# CO2 tank, and lots of bottles on the hump. Right now I have a Pilsner (SeeThree-PilsnerO) lagering.
I have only 2 corny kegs, but I have like 3-3 gallon glass carboys, 2 or 3 5-gallon ones, and a sixer. I love my little beer cellar room. It's separate in the basement, maintains cool temps, rustic enought to fit the style I wanted for such a room. Let's see, I also have a homemade stir plate I want to use soon, prolly on a Bell's yeast. I would love a conical fermenter, but man, that's a bit too much for this endeavor. Maybe when I open Ye Olde Pube Brewpub.
The freezer is on the right but this is an old pic.

I usually brew outside on a propane burner, then use the garden hose to chill thru a copper chiller. Should prolly take pics of that setup too....

Next Up

I'll prolly do a stout next. Maybe even a two beer brew day.
I really want to perfect the Centennium Falcon IPA, but I also wanna get a stout going.
Prolly a chocolate cherry stout. Maybe name it Blackwater Mercenary Stout or something like that. Need a recipe for that.
Man, that would be one long day, brewing two beers. Maybe a Saturday/Sunday fun weekend instead.....

Centennium Falcon IPA

OK. I made this from my own recipe, based on Bell's Two-Hearted Ale.
Listermann's didn't have the exact malts I required, so I made do.
I'll post the recipe in a bit.
Basically, I needed more dry hops, a slightly diff malt bill, and I need to culture yeast directly from some bottles of Two-Hearted with my homemade stir plate. (Link to come later)

Recipe
------

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
----------------------------------------------------------------------
92.0 11.50 lbs. 2-Row America 1.036 2
8.0 1.00 lbs. Caramel 60L America 1.034 40

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Centennial Pellet 10.50 37.2 60 min.
1.00 oz. Centennial Pellet 10.50 16.7 20 min.
2.00 oz. Centennial Pellet 10.50 16.6 5 min.
1.00 oz. Centennial Pellet 10.50 0.0 Dry Hop

Yeast
-----
WYeast 1084 Irish Ale

Beer

MAYBE I'll start posting beer stuff here.
Could be an easy way to record and share what I've learned from brewing and from (mmmmm) drinking.
Is it nerdy? Ya.
Will anyone be surprised? No.