I don't really care. This is what this blog is going to be about. Maybe some music and food stuff too, but for now let's just keep the main thing the main thing. I think we may have an actual site up in the near future, but this will work for now. So here's a few things to keep you updated on what's been going on lately. Check back as I will be updating as aften as possible.
It's been a whilrlwind few months so far. Octoberfest 10 (the best party of the year, just ask anyone who was there, how much beer was there again??)The Great American Beer Festival, BJCP(beer judge) testing and study groups, Novembeerfest, and all of the sutff in between. Rodney and I took a few weeks off from brewing, but are back at it full tilt again doing some very special seasonal beers for a large party coming up, trying to fit some special beers in for us and our friends to enjoy, and a couple of collaborative projects with brewing guru Tim "the beer engineer" Hayner (Rodney and Tim are dong a series of Scottish beers with triple decoction--I've sampled the results so far and am very impressed!) That crazy Big Al is rumoured to have a smooth drinking Mexican Lager in the works, and will be brewing the famous Old Number 1 barleywine in the next couple of weeks.
In the works: a recipe inspired by De Dolle Stille Nacht. A lot of planning and preparation for an 8-10 hour brew day. The boil alone is going to be in the 4 hour range. Caremelly, fruity, and delicious. We're looking at about a year after conditioning and aging is all finished up. We will also be brewing Naughty Nikolai again, our Russian Imperial Stout. This batch will be bottle conditioned and aged, hopefully ready for consumption around this time next year. I have a couple Stout recipes I have been playing with lately and am excited to test them out. I have 2 lbs of cocoa nibs(thanks Jim!) from Theo that have been sitting around just needing to be used in something...hmmm.
We are in the middle of adding on to our system and getting set up to start putting out some awesome fresh lagers and a run of sour ales including a lambic and flemish red (or whatever else we decide to infect!) Doing these mean shuffling some things around on the fermentation side of things and getting extras of things we already have. So be ready to come on down to funky town in the next few months.
Time for a pint. Thanks for stopping by!