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しゃぶしゃぶ or Shabu Shabu
This is single-handedly one of the most amazing things to go eat on the planet. Seriously, if you have not already had this, make it a life goal. It is everything awesome about Japanese food, and you get to cook it the way you want it. More info here: en.wikipedia.org/wiki/Shabu-shabu
It has been a seriously busy and actively non-cavacious weekend ( Read more... ) -
Ow my spine
Just finished kegging the Belgian Triple, SG 1.020. It is a bit shy of the 8.5-9% ABV it should have reached, it only made it to 8.2%. Not bad for the 80° F plus weather we had last week. I took a taste off the hydrometer flask, holy crap this stuff is awesome. ogda9871, let me know when you want to come by and try this stuff. It should be ready in about a ( Read more... ) -
Take that GodEmp
I am mostly just here for my own entertainment/GodEmp's torture. Enjoy, he is looking at you.
Racked the Holiday ale last night, it is already at 7.4% ABV out of its alleged 9% full attenuation after 4 days. The yeast was a "dry" English ale yeast from WhiteLabs (WL007). I just like that it is called 007; it is supposed to give much better ( Read more... ) -
Vinegar is terrible
I am sure most of you that know me in real life already know this, but I have to reinforce it here after today's experience. I HATE VINEGAR! HATE, HATE, HATE!!! The very flavor of it is a concentrated rancidity, a blight upon your senses. So why, in anyone's mind, is buffalo sauce a favorable topping for any food product? Please, explain to me how ( Read more... ) -
Screw Bottling
So, bottling beer sucks. It is an insane amount of effort to put out for extra chances of infection and the inherent inconsistency of carbonation levels from bottle to bottle. Remedy: Kegging. Fortunately I have access to four kegs that GodEmp, WynterDragon and myself purchased a few years ago. I know the concept of wynterdragon having anything to ( Read more... ) -
Schneider-Weisse
The next beer to bottle came up today, it was our clone of the classic 1872 G. Schneider & Sohn Unser Original Weissbräu. Our recipe came from Tess and Mark Szamatulski's book "CloneBrews, 2nd Edition: Recipes for 200 Brand-Name Beers". This spicy wheat beer is produced by the oldest wheat beer brewery in Munich ,and has won about every award there ( Read more... ) -
More on my beer making
Bottling of our first real beer, a Munich Style Dunkleweiss, is complete. My hopes are high for it, although the attenuation is rather weak at this point. It had an OG of 1.060 and a current SG of 1.029, this yields roughly 4.1% ABV. This is a bit low of the 6.0-6.5% mark our yeast and wort were capable of. It still has more work to do in the ( Read more... ) -
The Sarsaparilla
Well, Fleischmann's for the loss. The yeast profile is absolutely terrible, it tastes like bread yeast smells...eww. It has been bottle-conditioning for a week now and it really isn't any better yet. I am going to let it go another week and hope for the best. Possibly the yeast will be dormant enough and out of solution by then ( Read more... ) -
Smells like WhiteLabs 380
So I have decided that is was time to begin brewing again. The first batch of "naturally carbonated sarsaparilla" will be done in about 1.5-2 weeks, it just started its bottle conditioning phase last night.
For all of your edification:
HomeBrew brand sarsaparilla extract 4 oz.
8 cups CH Cane sugar
Fleischmann's Redstar yeast (7grams prepared in 1 cup ( Read more... ) -
Sadly I am not a figment of my cave's imagination
I saw real people that I know today, several of them I have not seen in over a year, my stalactites are not sure about this sort of behavior and are giving me strange looks.