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[sotomishi]

Beer-talk, beer-talk! I've been listening to these homebrew podcasts from the brewing network (I know, I'm such a Mac girl) and they've given me some really good ideas. I got this recipe for Apfelwein from the homebrew forum I troll, but the guy uses champagne yeast--now, Apfelwein is supposed to be quite dry, but champagne yeast is reaaally dry

Comments

[theearthgoth]

You are a brew-masta. You ought to bring a case of homebrew up here for my birthday.

[sotomishi]

Yeah, I'm planning on giving you a 'gift assortment' of some beers, assuming they turn out alright. I just had some stout about an hour ago--definitely way too young, I don't know why they said to age it for 3 weeks, it needs at least twice that. Way too carbonated, you can barely taste it until it starts going flat. But we'll see--I'm currently chilling the Scottish ale wort, once it hits that magical 70 degrees, I'll pitch in that yeast and lug it down to the basement and let 'er rip. I might chuck in a few bottles for you, but you have to promise to let it age before you try it, because I really doubt it'll be close to ready for your birthday.