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.
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.