In light of the fact that it is Christmas Eve we will not be brewing tonight. If you show up at Jeff’s you’re likely to be disappointed as there is only flat beer (we’re out of CO2) and Jeff sitting around a fire playing christmas songs on his guitar. I did find this sweet video
Despite temperatures that had to be measured in degrees Kelvin, we had a pretty good turnout last night. Thanks to all who participated. For once, the focus was actually the beer we were brewing ? primarily because it was boiling, and, therefore, warmest place to be. The beer cooled just as fast as we could
Enough said. Come on by. Email us if you need directions. UPDATE: Tonight will be cold. Perhaps not as cold as Syracuse, NY, but ? then again ? it won’t be Syracuse, NY. So it’s really a win-win if you think about it.
A haiku dedicated to Isaac Newton: Sir Isaac Newton You invented gravity So that we could brew Hopefully we’ll be getting a pump soon, but until then, we rely on gravity. At least we have a rotating sparge arm, unlike the lame stationary setup that Travis made. Those New Yorkers can’t do anything right…
No time to type. Brewing tonight. Pale ale. Drinking pale ale and hefeweizen. Come hang out. Running out of t- NOOOOOO!!! THE DRAGON GOT MY LEG!!! OH GOD THE PAIN!! THE UNCONT- *crunch*
Stigmas abound regarding the South and alcohol. Rum runners. Bootleggers. The Southern Baptist Convention. All in all, not very good associations. And when it comes to Christians drinking beer, it can get heated quickly. True, Christianity has a long history of beer love (think Trappist monks), but the religion also has a more recent history
Monday night marked the first opportunity for us to try our Oxynator, a pure oxygen system to aerate the wort (in lieu of shaking, which can get pretty graphic). Besides the ability to avoid humping your carboys, theoretically this should give us better attenuation (conversion of the sugars from the grains into CO2 and alcohol),
Who knew that it could get so cold in Georgia? Last night we braved the elements and brewed our Lumberjack Stout outdoors. We tweaked the recipe a bit from last time, and we should get some better attenuation, since we used a yeast starter and pure oxygen (see discussion here). More on the oxygen tomorrow.
Last night we kegged 25 gallons of beer. 20% of this was an experimental beer ? our Roundhouse Pale Ale with added applewood chips. We’ll have to wait and see what she tastes like when she carbonates, but initial reactions were encouraging. The applewood lends a unique flavor, and could potentially be that “something” that
I drove back to Atlanta from Nashville yesterday afternoon. The traffic was horrendous. And since I was transporting 4 yeast vials, I obviously felt like some kind of helicopter pilot for LifeFlight or something. Except my helicopter was a Civic. And the heart I had to keep alive for transplant was yeast. Nonetheless, the metaphor
After skipping brewing last week, we’re frothing at the mouth to get back to it. “Frothing” is probably a hyperbole. Jeff and I are excited. Joel, however, is actually frothing. I’m currently in Nashville, so I took a trip to the local homebrew shop, All Seasons. And yes, they had what we needed: We were
We will not be brewing tonight. The reasons are numerous, but include: Joel is out of town The drought We forgot to buy grain (this is perhaps the biggest reason) Fortunately, your Monday night need not be a wash. Feel free to watch the mighty Tennessee Titans humiliate the Denver Broncos on Monday Night Football.
The “shake vigorously” method is well known to most homebrewers. Unfortunately, homebrewers comprise the minority in society. Society finds ways to make fun of us, even if it is because we “make love” to carboys full of brew. Whatever.
For now, I’m going to refer to our Pumpkin Ale as the Headless Horseman. It doesn’t simplify things, but it keeps me happy. We made some tweaks to our recipe this time. For one, we added pumpkin to the mash instead of the boil. See the pumpkin-infused wort trickling into our boil pot above. Notice
A direct quote from our illustrious friend Troy last night, and one that made us all happy. Troy also dropped another nugget on us. We were talking about how we don’t like sour beers all that much. Troy chimed in, “Yeah, I appreciate a good Flemish sour with some nice rabbit.” Apparently Tuesdays and Thursdays
After taking a week off from brewing last week, we’re back in the saddle tonight. We have a full agenda, which includes a second batch of our pumpkin beer. We also have about 40 gallons beer that are ready for bottling or kegging, so if you’ve never come by a little early to learn a
It seems like it’s been forever since we’ve brewed… We actually did brew a second batch of our peach Belgian amber, Southern Monk, 8 days ago. But tomorrow will mark the return to Monday nights for us. With Halloween just around the corner, it seems fitting that we brew another pumpkin beer. Plus, think our
Beer prices are on the rise. Hop shortages worldwide have already driven up the price of hops fourfold for some varieties. Our friends over at Yours for Good Fermentables have written a good piece, and more can be found here from Seattle P-I. Unfortunately this isn’t the only crisis plaguing beer production in Georgia. Those
We rarely cancel MNB the day of, but today qualifies as an exception. The primary driver being the Chupacabra that has invaded my body while I was in Mexico. Other important factors include: We have tons of beer fermenting Jeff wants to tweak our pumpkin ale recipe before next pass (can you say “too many
We’ve been using ProMash to help us plan our recipes for the past few months. It has been really nice (despite the fact that it doesn’t run on a Mac). We can change scales, figure out IBUs, beer color, expected ABVs (called gravity in the brewing community), as well as a slew of other things.
This past Monday, we brewed a batch of our Lumberjack Oatmeal Stout. The past couple batches of this beer have been a bit disappointing – lower than ideal original gravity has given us a beer that is more like a lame porter. From all indications, we’re back on track, but we had two fairly significant