I am working on an ESB recipe for saturday. I was inspired by the Ska Brewing mixed twelve pack of cans I picked up the other day.
I remember now that I like ESB
I remember now that I like ESB
My LHBS is hosting a brew day party. They're inviting people to bring their equipment and brew there. Ingredients are 10% off, and they're roasting a pig! We'll be handing homebrew around![]()
My LHBS is hosting a brew day party. They're inviting people to bring their equipment and brew there. Ingredients are 10% off, and they're roasting a pig! We'll be handing homebrew around![]()
I'll be there! I'll have a Dogfish Head hat on and I have a blue mash tun (old Budweiser cooler, I'll try to hide the Bud logo haha). Make sure to say hello! I'll be set up under my ez-up canopy, it's a tannish color. It should be a lot of fun, I can't wait!
I got my scottish ale AG stuff ready to brew.......Now just got to figure out timing as I'm suppose to help SWMBO by watching little ones while she does a photo shoot for a retirement home............
Brewing up 10 gallons of AG Haus Amber Ale (aka "Mother's Milk"), during the Death Storms.
Since it's "National Homebrew Day", can we start drinking about 7:00AM?
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A great LHBS (The Brew Hut, for CO folks) is hosting a get-together for Big Brew Day, so I'll be packing my rig in the car tonight and brewing in their parking lot tomorrow. Since TBH is directly attached to Dry Dock Brewing Company (GABF Small Brewpub of the Year for 2009), they will have plenty of hot mash water and cooling water available.
I'll be brewing 11 gallons of my American Rye ale (Pale malt, a Little Crystal, 15% Rye, Sterling and Willamette) and demonstrating no-chill methods. I'm going to no-chill half the batch and then dunk the chiller in the second half of the batch, so I can taste just how much no-chill affects bitterness.