Friday night has become my brew night. First: dinner with family. Then 15 mins to heat water, measure grains, and start mash. Then I have an hour and a half for other activities before it's time to boil, add hops, get yeast ready, prep fermenter, etc. Done by 11.
Yesterday was a 1 gallon experiment with vienna and a light and a dark crystal malt. OG 1.060, higher mash temp than usual, 22 IBU. Aiming for a stronger/sweeter "comfort beer" for the cold days ahead. We'll see.
Yesterday was a 1 gallon experiment with vienna and a light and a dark crystal malt. OG 1.060, higher mash temp than usual, 22 IBU. Aiming for a stronger/sweeter "comfort beer" for the cold days ahead. We'll see.