Updates and Such

The second all-grain brew is in the fermentor...this was a horrific experience of brewing. An impossibly stuck mash, probably due to excessive rye malt, that resisted all efforts to "unstick" during lautering. This brewing session lasted many, many hours and my efficiency honestly calculated at about 40 percent (should be in the 60 to 70 percent range, if not higher). Still, I made "beer" at least. Won't be my best, but I gained some more experience.

My first AG (the ESB) is actually maturing into quite a tasty little brew, very typical of an British special bitter. Much better than expected!

The apfelwein/cider is fermenting happily away. Chose a white wine yeast strain for that one, to preserve lots of fruity character.

Next up...Ginger Porter, revisited. After a catastrophic AG session I'll be happy to do a little extract brewing again. Also next, I'm going to start collecting bottles of Looza Pear Nectar...from which I will eventually make a perry (pear cider).