The title is a lie, I speak solely of beverages. And even that is broad to the point of deception: I'm talking about the BEER here. Let me tell you, there is beer to be discussed. Fifty gallons of it at some point of becoming delicious in the house. In chronological order, we have:
- Amber #7
- Capitol Brown #8
- Forearms Chocolate Stout #9
- ESB #10
- Heffewinning #11
- OSB 1.1 #12
- Po' Ber' #13
- House Amber #14
- Cosco Busan IPA #15
- The Distinguished Gentleman Brown #16
- Cap Stout #17
With quantity well in hand, a word about quality: we're getting there. People tell us our beer is quite good. I think they're being polite (I'm not accusing our friends of lying, so much as being nice people and good friends). Of course, nothing we make will ever live up to our expectations and that is both the reason to take the learning curve in stride and to never have children. There is, without exception, improvement from one batch to the next and 104 improvements ought to yields some good goddamn beer.
We're still mastering priming. I don't what there is say about it besides that; putting carbonation, in the right amount, in a timely fashion, in a consistent way, in beer is particularly challenging. Not so much because we don't know how to do it or are unable, but because it's a process that requires a patience, a substance I have discovered they don't sell in stores (they ought to, you could make a killing).
After priming comes my favorite part of the beer making process: giving people beer. Too many people to give beer to, not enough beer. Such dilemmas.
Maybe it'll get to a by weekly post status around here, so you, our faithful and imaginary readers, can keep up with each brew day. But I doubt it.
