Mr. Redface has graciously invited me to write guest columns on beer and brewing. My designated mission is to share my adventures in home brewing with you, the debaucherous public. Hopefully, my experiences honing the art can serve to better inform you drunks on the other end of the boozing spectrum, where all the ingredients are mixed into your drink weeks (or months) prior to intoxication.
In future posts, you can expect to read about experimental brews I'm testing out as well as tips on improving your batches. I will also use this blog to document progress on larger brewing projects that I'm working on (coming this winter... my switch to all-grain & increasing my batch volumes; coming this spring... building a fermentation chamber).
I look forward to pouring you the bubbly, carbonated knowledge for which you are all thirsting. I will leave you for this time with a few photos of my most recently finished project...
After four long years of washing and cleaning bottles, I recently made the jump to investing in a kegging system.
This is a look into the mini-fridge.
In order to fit the kegs, the freezer
compartment had to be bent down
and into the back of the fridge, and
some plastic and insulation had to
be cut and removed.
This is the business end: the CO2 regulator, tank, and gas lines.
The fruits of my labor, my very first homebrew pint on tap!
A rye pale ale, it pours perfectly and tastes like
you could drink a dozen and still crave more.
you could drink a dozen and still crave more.
Brew On!
Mr. Beerd[Primary: The Great Pumpkin Ale]
[Secondary: empty]
[Bottles to drink: G13 Ginger beer, Copper ale, Slamboom Imperial Stout]
[On tap: Rye pale ale]
[Secondary: empty]
[Bottles to drink: G13 Ginger beer, Copper ale, Slamboom Imperial Stout]
[On tap: Rye pale ale]
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