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. 

Mash Tun Time Machine

All that's old is new, and I for one welcome our Victorian throwback overlords. There seems to be a developing trend in the world of IPA: a hearkening back to the days of yore with ultra-traditionalist rebrews of 19th century export ales from the days of the Raj.

Spring Wine

Brewing beer is an art where the effort is packed into a short period. The vast majority of decisions take placing on brewing day, when you've got to multi-task, hit all your expected numbers, and get all the temps, sanitation, and additions right. Wine and mead making are much more drawn out. And amazingly, much of the skill is in paying attention to your fermented wine or mead and reacting to it. Instead of exerting control over all factors, as one constantly tries to in beer, you've got to let the wine control you.