Revision as of 08:35, 13 December 2010

Dizzy Lizard

Thanks to a discussion in the car last night while going to the liquor store, Ratri and I came up with this name. It has nothing to do with the bar on Long Island or the band, but really does fit with all of the ideas that are going into the various products of my brewing efforts. -Morrigu

UC South pico brew

My Dad used to brew beer when I was growing up, and I have fond memories of the stuff. His style was a sweet, dark ale, but I'm much more into bitter ambers. Even so, he's given me his old brewing journal, and bought me a setup so I can start brewing. I'll list the details of each batch to mirror what I'm keeping in the journal.

• Batch 1 All gone
• Redhead Ale All gone
• Batch 3 In bottles
• Batch 4 All gone (May be 1 left in Brooklyn)
• Batch 5 All gone
• Redhead Ale All gone
• Batch 7 In bottles
• Redhead Ale w/grains In bottles
• Batch 9 All gone (Unless Nic and Kil still have some)
• Batch 10 one bottle left
• Redhead Ale w/grains In bottles
• Batch 12 In primary

Mead? Really?

I'm now thinking I'd like to try my hand at mead as well. I know a bunch of people who make it, but have had very few that I really liked. From reading recipes I've found online and the results thereof, I'm thinking that a lot of people who make mead don't understand how yeast and fermentation work. I'll give it a shot and see if I can make something tasty.

• Mead Batch 1 In bottles
• Mead Batch 1x In progress
• Mead Batch 2 In planning