Anybody got an extra 3Gs?

1) This thing is awesome. But B) I'm not sure I see the point.

Looks like it would be really fun to figure out how to build something like this, though.

Still trying to figure out how to work a brew day into my schedule. Perhaps this weekend. Then again, there's snow and the skiing's been pretty good. Then again, again, I'm out of everything but about 2/3 of a 30 of High Life. Something's gotta give...

Beer in the News

NYTimes Ales of the Times article on brown ales. Thought I'd share.

Back in Business

So, hoseheads, first I would like to appologize for my lack of attention paid to the blog. I have let myself get distracted by school and whatnot and now realize the errors in my ways, I am back in business.

I had a very productive December in the brewing department, got a counterflow chiller up and running ( I love it, it's definitely the way to chill if your doing full size boils) and Katie (in her wonderful promotion of brewaj and generosity) gave me a 10 gallon brew kettle with a spigot so I now can boil the whole batch and don't need to siphon (see photo). I also got some recipe kits for my b-day from katie and my folks, so I've got plenty to keep me busy for now. I just bottled a spiced winter ale that tasted pretty good at bottling time and I've got a dark cherry stout in the secondary that needs to be bottled soon.

I've got a couple of things I'm thinking of starting in the near future. The first is to get a more substantial mini-mash method (gz I may be picking your brain about this sometime soon). The second is to start into the wine making. I don't think I'll need much more equipment, it just takes a lot longer from what I hear, so I guess I had better get started if I want to drink it any time soon. If anyone's got any wine tips, or a good way to make a mash tun on the cheap if I'm just using it for the specialty grains, let me know.

Later hoseheads, and happy brewing!

Help

So my beer is going to make its public debut at a Contradance this Friday here at the law school. I was short on time, and the only stuff I have ready is the Goat Scrotum. Needless to say, or perhaps not needless to say, Goat Scrotum is well and good in some settings, but not this one. Any thoughts on what I could call it? It's a ginger porter. And mighty tasty if you ask me.