Scratch the itch of a craft beer bug bite, by joining a homebrewing club. But where oh where in South Africa can you find such a thing? Your Brother in Beer went digging.
Here’s that promised Pasta Maker to Grain Mill Conversion HowTo.
Padas River Oatmeal Stout has been in the bottle for just about a week now, but I couldn’t resist and uncorked the first one last night. Named for a muddy river in Borneo, which is as exhilarating as it is brown and foamy, the stout sure does live up to its name.
I’ve encountered a few average porters and stouts recently, which lead to delusions of grandeur about the Robust Porter I brewed in May.
I “test tasted” nearly my entire little nano-batch of half-matured KickAss IPA and almost exclusively by myself, save for 1 bottle that I gave to a friend for feedback. Not a great strategy for #IPADay, but at least there’s something else in the fermenter…
After much of almost exclusively my own anticipation, I finally cracked opened one the recently-brewed Robust Porters for a tasting. Aside from the fact that it’s the first dark beer I’ve ever brewed, it’s also my first all-grain result.
I firmly believe there are no such things as mistakes; only lessons. All Grain Brew #2 certainly taught me a few hops specific lessons. As a novice beer adventurer I have no shame in admitting and, in fact, feel obligated to record these lessons, lest I have to learn them more than once.
It’s been 6 cold days since I brewed a Robust Porter during my first all-grain brewing session.
It took months ofresearch, tastingas many craft beers as I could lay my tastebuds on, to figure out what and why I do and don’t like (I’m still not sure). The aim: decide what to brew.
The inevitability of drinking lots of beer, andpossiblyalso growing facial hair, is that sooner or later you’re going to want to craft your own beer. My South African craft beer adventure is about to include brewing all grain beer, but first I need some equipment.