First, let’s get a small detail out-of-the-way: All of my brew equipment is about an hour and half west from where I live. The long and short of it is my Father-in-law houses it all and watches my son while I do my thing. It works great.
With that said, making the trek out and forgoing a brew is odd. Driving that far with a toddler in tow forces unorthodox kettle fire times (8am) and ‘forced’ do-everything kind of brew days. Kegging has made transferring easy, but now that I’m ushering it off to my brother-in-law, things will likely change some. As it stands now, I will nearly never set a brew day solo; doing just a brew would be fine but because everything is bookended with a commute, I squeeze every single possible activity in so I’m not feeling as though I could have done more.
Which makes the past couple of visits even more strange. Friday, I spent a day bottling 10 gallons (2x 4gal Amber, 2x 1gal House variants). Then came Tuesday, where we spent just the early afternoon and I bottled 4 gallons and prepped. Of course, I wanted to brew, but forgot to stop for the rice hulls in making a 100% wheat beer, which helps not make one want to pull our hair during the sparge (rinsing of the grain).
So that means the brew-off, impending from the arrival of summer and the group buy is getting stacked: 100% wheat is marrying with two other styles I wanted to make – a session saison and a grapefruit wheat (featuring rind and juice of 4-5 massive family grown fruits), so there is one. Summer Stout is in the mind-cooker, a summer-solstice inspired number, the first of the solara, the… well you get the idea.
Time stops for no man. It’s time to get cooking.
Nice. Glad to see another post. I’m about to make a blog too. Good on you for getting your shit together 🙂