With the new contract working hours and not wanting to spend the majority of a whole weekend day brewing, I've arranged my work hours so I'm done with the week by 3 pm on Friday. 30 minute drive home and I'm brewing by 3:30. Seven or so hours later the wort is in the fermenter and chills overnight in the temperature controlled fermentation 'incubator' when it is pitched. Then, I've got the whole weekend, less Friday night, to frolic, etc.
April 22, 2011. My first North German Altbier from Brewing Classic Styles by JZ & JP.
May 21, 2011. pLambic 2011 #2 pitched with ECY02 yeast blend
June 24, 2011. My first pKolsch from Brewing Classic Styles
July 10, 2011. Belgian Strong Dark Ale, BSDA to feed the solera in about a month (Aug 06)
This Friday, July 15. Another 'The Innkeeper', but the yeast from Northern Brewer is WAY old.
July 13, 2011
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