Notes on a Brewday: St. Edhar 8

Ah, the middle ages.

What is it about monastic beers that's so evocative of older times? The time capsule-like nature of Old World breweries in cloistered communities? The romance of a religious order living outside the flow of secular time, preserving the traditions of brewing, manuscript illumination, healing, and so on and so forth, intact through the centuries?

Whatever.

Rye Wine (a parti-gyle experiment)

I stumbled across the idea of making a rye wine in early 2010. I imagined the next winter would be much better with a silky, dark, garnet beer full of booze and character in my mittened hand.

Notes on a brew day: Old Golden and DSB (Dawson's Special Bitter)

What's better than ten gallons of homebrew? Not much.

Ah, but what if there were some way to  achieve two different kinds of beer from one batch? Pitch two different yeasts, you say? True. But I was thinking of parti-gyle.

Brewer's log: Floor Malt Experiment #3: Parti-gyle 140 Shilling and a “Halvsy”

I too had the opportunity to experiment with the Warminster floor-malted Maris Otter. My goal was two worts from one mash: a Scottish 140/- ale, and a second "small beer" (we'll call it the Halvsy). In total the grist was about 24 lbs for a 5 gallon batch of each of the two beers.