Brewing is important to me. Practicing has helped me through rough times in the past. In order to make more beer, I have to clear lines. Under the circumstances, bringing growlers to work isn’t an option. I will be doing a large bottle run this coming week. If any local friends want to help free draft lines, private message me to discuss safe ways to do so.
My as yet unnamed dunkel is in the keg. I am pretty happy with the results. A couple weeks to carb and condition then it goes to @marylandmalt.
Happy yeast, happy brewer. Always glad to see a batch take off. I will add some black treacle towards the end of primary fermentation for a bit of flavor and a modest alcohol boost.
Stopped by @MdHomebrew yesterday to grab ingredients for my next batch. Rebrewing my historical Scottish double brown stout to enjoy before the weather starts to warm again.
I have been feeling the call to brew something deliciously traditional. I am thinking my mild, Best Interest, may be my next brew day.
Despite fighting off a cold over the weekend, I managed to keg an IPA featuring Legacy and Cashmere hops and brew a Munich dunkel that is currently bubbling away.
Joined Kenny and crew for a double brew day yesterday. First brew was another batch of our collaboration, A Pleasant Country, which you can see here in the sight glass. Look for this batch in March. Always a delight to work and spend the day with everyone at @brookevillebeer.
Today I helped can some beer for @TrueRespite. My contribution was pretty simple, filling cases off the end of the line. All the same I am super grateful for the experience and the opportunity to learn.
Local beer and brewing friends, next week I start a month long sabbatical I’ve earned for five years at my day job. I have already started to reach out about volunteering to add to my education and meager commercial experience thus far. If anyone else would welcome some trained and unpaid labor, let me know. Also open simply to meeting up over beers at places I don’t normally have time to get to.
I still struggle with hazy IPAs. Having heard Scott talk about his book on a couple of interviews, I am optimistic this well help me better understand what I am tasting, especially what I like.