Revision as of 18:29, 2 January 2012

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 (Only a few left)
• Batch 4 All gone
• Batch 5 All gone
• Redhead Ale All gone
• Batch 7 In bottles (One flight left)
• Redhead Ale w/grains All gone
• Batch 9 All gone
• Batch 10 All gone
• Redhead Ale w/grains All gone
• Batch 12 All gone
• Redhead Ale In bottles (One left)
• Hasbrew Hubbeer In bottles (Only a few left)
• Batch 14 In Bottles (Only a few left)
• Redhead Ale In Bottles
• Batch 16 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 All gone
• Mead Batch 2 In fermenter
• Mead Batch 3 In bottles
• Mead Batch 4 In fermenter
• Mead Batch 2x In fermenter