More beer. No, really, a lot more beer.

Well, it seems that last blog post started something... Because I've been on fire with beer stuff ever since. Many developments, including...

The amber. I backed off my assertion I was making an alt-style and went instead with something that is supposed to be closer to Anderson Valley Boont Amber. I drank half a six-pack of Alaskan Amber and was forced to admit I just plain don't like it. At least I like Boont Amber, even if I don't usually choose it when I'm out. I did it sort of off the cuff, with hops I had on hand and a fairly simple grain bill. My last extract brew? Perhaps... Anyway, it's got another week of secondary before it's going in the keg and the kegerator for conditioning.

More importantly, I received a critical text last Tuesday night - yes, my friend was bringing over the all-grain gear. Huzzah! I spent today washing everything up, getting it ready... Cleanliness is next to godliness, I think we can all agree... Anyway... I bought all the grain I need... I'm ready to jump in next weekend. Gotta figure out how to operate the grain mill, the sparge arm, the plate chiller.

Oy, don't be intimidated... Don't be intimidated...

Cheers!

In the glass: Stone Arrogant Bastard. Like me!
In the fridge: Eel River Organic IPA / Alaskan Amber I don't want
In the fermenter: The amber
In the kegerator: Did I mention it's a keg of Arrogant Bastard? Oh yeah. And the Racer 5 clone is conditioning.

Racer5ish... And ready for the next one.

Long months later, an update. This will be... A beer update. Hoorah.

I've got a nice Racer 5 clone finishing its ferment in the closet over there. Based upon a recipe I found online and then promptly recopied incorrectly, it has, nonetheless, been delivering a host of pleasant aromas each time we open the door. Turns out that So CA in the winter has a perfect ambient temp average of 68 degrees so my ale needs nothing but darkness to shine. Darkness, and proper sanitation, and I'm feeling pretty good about the latter now that I've switched to Star San.

So that little Prez Day project has me stoked to do some more. For the first time ever, I've decided to go ahead and brew a style that is not my favorite. I want to see if it's just other folks versions I don't like, or if there's something inherent in it that doesn't fly with me. And, my old boss really likes this style so I'll bottle it up for him if I don't like it. What, you're asking, what is this style so reviled? Amber ale. Alt-style. Alaskan Amber for a commercial example.

But, the real question is, why the sudden resurgence of brewing, when I had kinda taken a break for awhile? Two reasons. One, I think I gotta stop buying bottled beer. I mean, mine tastes just as good most of the time. Mine's cheaper. And when it's on draft I can have smaller amounts and enjoy it just as much. Two, a colleague has told me he's entrusting his all-grain gear to my care.

This is an amazing development. All-grain brewing is a significant investment of both time and money - the gear can be expensive and the process is more labor intensive. To be able to learn the process without shelling out for my own gear is a terrific opportunity. And, supposedly, he's got the full set - a grain mill, an aquarium pump aerator, a plate chiller.... Not sure he's giving me that part, but what the heck is he going to do with it? Use it as a desk bauble? He even has a fermenting fridge - and I sold mine when I left Tucson because I didn't think
I had room for it. Well, I do need something for the summer temps. And I cleaned the garage up aaaaalllll niiiiiiiceeeee.... We'll see if I'll be allowed to keep the fridge too.

Cheers!

In the glass: the dreaded Alaskan Amber. Gotta learn the style before I brew it.
In the fridge: Eel River Organic IPA
In the fermenter: My new Racer 5 clone.
In the kegerator: Nada. Yep, I suck.