There has been so much going on around here that I am behind in all things beer related, but I have great news.First, the Strong Ale (specifically an Old Ale - BJCP Style 19A) is delicious. I gave it a test taste (pictured) this morning and was astounded at how good it was especially for not being a huge fan of the style - at least I thought I wasn't. I'm going to find out exactly how it measures up when I enter it in the FOAM Cup homebrewing competition on Monday night. I'm hoping to get some valuable feedback that, hopefully, I can apply across the board to my brewing endeavors.
Next I wanted to thank everyone for coming to our Octoberfest party. Although the rain forced us inside and killed the camp-out, everyone seemed to have a great time. There was lots of great beer around, from Dogfish Head to local beer from Growlers in Gaithersburg and my Saison (although it hardly tasted like a Saison - not sure what happened there) seemed to go over pretty well. The biggest issue with the Saison was that, due to its high alcohol content, people were having to switch off to something more tame lest they pass out in the bathroom adorned with a lampshade. Still, as predicted, the keg did not survive the evening. I applaud the effort from everyone and appreciate the kind comments.
Finally, the big news. With help from good friend Shawn, we are going All-Grain - just like a real brewery. If you don't know, the difference between All-Grain brewing and what I have done until now it is the equivalent of baking an entire pie from scratch vs. baking a pie in a pre-made crust. More control, but more things that can go wrong.Shawn has never home brewed before, but has been following my exploits and has enjoyed much of the resulting product. We are putting together the equipment now that will allow us not only to brew All-Grain batches, but to brew 10 gallon batches - twice as much as before. And that, as Martha would say, is a Good Thing.
Posts
