Rye Malt Syrup

Rye malt syrup: sweet.

My fellow beer nerds,

I speak to you today as a fellow citizen-homebrewer, as an unreformed and unrepentant extract brewer, and as an enthusiastic user of all kinds of cereal grains:

Rye malt syrup is pretty sweet.

Notes on a Brew Day for Someone Else's Wedding, Pt. 2: Marie avec Visage-Sale

Rub some dirt in it
and get back out there.

Sometimes, when you wake up with the flu but you've already measured out and acidified the strike water and weighed the grain the night before, and you're now at zero hour for bashing out a biere de garde commissioned for your cousin's wedding reception, well sir ... sometimes you just gotta start heating the water, go puke, wipe your mouth on the brew sheet, and then mash in.

Notes on a Brewday: Intergalactic Brain Rescue Pale Ale

Gotta propagate some WLP029 for an upcoming biere de garde brew session. Gotta try out some new hops. Want a hoppy beer on tap. Busy, busy weekend - no time for an AG brew session. How about this: session-strength extract batch brewed with said new hops, ferment with 029 and then wash the yeast cake for next weekend's biere de garde. Excelsior!

The Haphazard Brewing of Free Kick EPA

*** This blog post was recently uncovered deep from within scattered brewer's notes. It's timeliness has been lost, but its moral fortitude has not. We begin in late April 2011. ***

Let me tell you about what may be the best homebrew ever brewed. Or it may be a total disaster. We’ll just have to wait and see.

The Joy of Extract Brewing

I recently took what some might consider to be a step backwards in my brewing. I put away my mash tun and my large(ish) kettle and I brewed a batch of extract beer. When I first started brewing, "all-grain" seemed like a peak to surmount: the pinnacle of the art of brewing and the black belt in homebrewing Karate and after making the leap to all grain brewing several years ago, I had not looked back.