[ja]cobdavis

So I know I said I’d try to write a post a day in September. Didn’t happen – at least I got some writing done. That is better than just leaving this a barren wasteland because I wasn’t sure what to post. But I’ve made beer, trying to stay connect on Facebook and Twitter – which can seem like a bit of a hassle sometimes, using my camera more, reading more about beer, hanging with my cats and of course spending time with ma lady.

Been spending time worrying about being a father. I’m sure everyone goes through worrying if they are ‘ready’ or they’ll be a ‘good’ dad. A daunting task to bring an individual into being.

In beer news, I’ve got the Cranberry Wheat Ale through its first stage and now I’m just waiting for a container of apple juice to empty so I can use the glass jug it comes in. My plan: Break the 5 gallons up, 2 -1 gallon batches, and 1 three gallon batch. I want to buy frozen cranberries try it solo in one batch, just adding cranberry concentrate, and for the three gallon batch doing both. I have no clue on ratios so I’m sort of shooting in the dark here. I have read 1lb of cranberries per gallon, which is possible – but unsure on the concentrate. The bitter is kegged and ready to drink. It’s sweet up front and lots of citrus with a smooth bitter end.

I swear, I’ll write a story soon instead of these uninteresting ‘life’ updates.

I’ve been doing a lot of thinking about beer. Liz is watching some garbage about the royals, so I thought this might be a good time for a post.

For some time I had been thinking that I should have a ‘house beer’ that I can focus on and ‘perfect’ and I may have just come up with one: A session brew. Yeah, doesn’t really narrow it down. But it will most likely be a lot like the French number I made a couple of months ago. Mostly because it’s my lady’s favorite and the fact that it’s great for just relaxing and having a sip. Of course, I think eventually I’ll have a new beers that I can tweet and keep “on tap” but for now I think one that I can adjust temps on, change and tweak and ‘perfect’ while making a list of other beers. Speaking of that list, I’ve been looking through (and reading again) my homebrew books and came up with a few I’d like to get to when we get moved east:

• Traditional bitter
• Barley Wine
• Cherry Stout
• Cucumber (lemon?) wheat beer

So yeah, only four thus far – but not a bad start.

I’ve cracked into the black gingered beer and it’s pretty nice. A touch more ginger than I had wanted, but the beer is still very green and may mellow out with time – first dark beer I’d done and I really enjoy it. The Nottingham yeast really lets the malt speak and takes a back seat to allow the ginger to step in. The hops are muted, but not invisible. It’s like a gingered beer poured over a dark beer – quite nice. If I were to make again, I’d have make it a bit stronger weighted, 8% or so – only because the ~6% its at is fine but the beer lends itself to be drank slow and savor it.

I miss brewing already – so I look forward to those long weekend days spending brewing away after we move.

Don’t worry, it’s not going away – I’ve just got to get some work crap done. I’ve got three beers ‘cooking’ right now; one just bottled today, another ready for drinking, and a last one still bubbling with massive krausen that just won’t quit. Updates soon to come, I haven’t even allowed enough time to fill out my beer sheets – I’ve just been taking notes on the paper recipes.