Rambling
Played around a bit with the camera... Mashed in a high gravity beer, took 45 minutes before the wort became beautifully crystal clear. The boil went soft because I had collected too much wort (need to troubleshoot that) and didn't want to risk a boilover. This was a
Brewer's Notes
Not feeling so good now about my Houston We Have a Pale Ale Part Deux. Fermentation has stalled at 1.020, well from the expected 1.014 FG. I actually expected better than planned fermentation as the last batch stalled at 1.017. With the new water profile and such
Brewer's Notes
I'm posting my brewing process, more for myself than anything else. It is a good reference point to revisit over time, should certain habits or problems creep up. Brewing has become a ritual for me, something I can do that provides a lot of focused, refreshing concentration on
Brewer's Notes
So it has been several weeks since I brewed the first APA, and took fairly careful notes of mash pH, mash efficiency, etc. I was very happy with the results in the glass, but... I bought an RO system, specifically to address a terrible water report. Terrible in that sodium
Measurement
The general sensibility is that if the water tastes good, you can brew good beer with it. While I agree with that statement, we have a "calibration" and observation problem. We tend to become blind to flaws in things we are exposed to every day. I have adapted
Recipes
Hard to pick a first recipe for a brewing blog, but here it is - summer in all its sweltering Texas glory. So I deal with summer brewing session saisons. I have been drinking a few and reading quite a bit about the history, and seldom does the past match
Brewer's Notes
In his book Outliers, Gladwell makes an interesting observation. To get really good at something, there is a magical "10,000 hours" of practice necessary. It's an amazing read, and the theory has some acceptance in the academic world. Clearly, if you repeat anything 10,000