So I’ve been lamenting a lot on what exactly I should be brewing. I know for a lot of brewers it’s making a great pale ale, or kicking out a pilsner to be proud of, but for me it’s about making something I can’t buy at the store; I want my beer to mean something to me in a way too, a self-expression and representation of me as a person.

So far it’s done a pretty good job of describing my clunking along in a sort of ‘duct-tape-the-muffler-back-on’ sort of way. From the not great attempts at brett table beers, to the way brew days always seem to go, I’m more or less running around like a chicken with its head cut off.

But I’m trying to change that – at least with my brewing.

I’ve got a spreadsheet running with upcoming beers, ideas, and current/past beer on the list. I’ve added what is ready, what is currently fermenting, and the litany of ideas below. I think this year as well, I will attempt to have a standard ‘house brew’ on tap. I’ll work on getting my method down more. Brew more often, and just generally ‘tighten’ up the ship.

2012-11-28 09.16.49

As far as current brews, I’ve got the first group brew day beer on tap. It’s a toasty dark-brown beer with heavy doses of wheat and fermented with wheat and roeselare blend (pictured above). It’s mostly “wheat” with a kind of over-toasted bread taste profile. I don’t get much sour/funk but I’ve been told it’s there. Hard to compare it to something else I guess. A stout of unknown recipe is bubbling along from a huge 40 gallon brew day just this past weekend. Myself, I tried to blast through 4 batches of solo-hopped beer during the same time, but due to weather and bad planning only made it to 3 with the last one a blend of last two remaining hops. It’s likely that those are in the upper 1.070s – didn’t get a clean measurement (another mistake).

So in a roundabout way – this post is also my declaration that I’m going to start taking this much more seriously.

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Brew Update – Mid Dec

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December 20th, 2012