repository of beer and whisky related ramblings
Posted in Homebrew on Apr 29th, 2007
Yesterday I brewed up a batch of a recipe for Mo Betta Bretta borrowed from The Mad Fermentationist. This is an all-brettanomyces beer brewed by Tomme Arthur of Pizza Port and the Lost Abbey Brewery. Now it’s called the Golden Rule and is a seasonal beer brewed under the Lost Abbey label.
In contrast to the […]
Posted in Homebrew on Apr 23rd, 2007
Over the past two days I’ve bottled my two most recent brews. Yesterday it was the 100% Brett and today the Oud Bruin. In both cases the process went pretty smoothly (I’m getting better at this!) and I was quite pleased with the tastes and aromas of both beers.
100% Brettanomyces No. 1
When I transferred this […]
Posted in Homebrew on Apr 3rd, 2007
On Sunday I brewed my first 100% Brettanomyces beer. Brett is a wild yeast that commonly occurs in oud bruins, Flanders red ales, and lambics, and which you can get from Wyeast or White Labs (in this case, I used Wyeast Brett Lambicus). It is known for producing fruity aromas and flavors, sometimes horse/leather aroms […]
Posted in Homebrew on Apr 2nd, 2007
This weekend I brewed my 7th beer, not too many, but still a good number for having started 9 months ago. The first beer I brewed was a pale ale back in August, now in the bottle for ~7 months. In rummaging through the cellar for brewing equipment this weekend, I ran across a couple […]
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