To celebrate this my forty-first birthday, and also a non-diet day, I opened a few beers. And the audience was amazed. The core of...
Well then, it’s time to update on the first brew. It’s now been 2 weeks on fermentation (1 primary, 1 secondary) and 2 weeks on bottle for carbonation. I did taste it one week early, and posted the results on Facebook: Looks: Off white head, small retention. Hazy amber gold with a redish cast. Nose: Ripe fruits, caramel and toffee. [...]fungrim
Today me and Jenna started our very first home-brew. It’s supposed to be an American Pale Ale, but considering this is our first time, I’d be happy with a Very Swedish Bastard Ale. The final recipe looked like this: Batch size: 10L 1.6 kg light dry malt extract 0,1 kg crystal malt 20 g Cascade (60 min) 12 g East Kent Goldings (20 [...]fungrim
I’m thinking of starting my very first attempt to brew some beer. Seriously, how hard could it be? I blame it on the fabulous Gnoff, who introduced me to brewing, sparked my interest and, not the least, cooks some really good stuff. I mean, really, really good! So what do I need? A huge pot? Ok. Some hops and malt? Ok, but let’s [...]fungrim
Yesterday a few old friends where down in Stockholm for a meetup, dinner and general foolishness. And of course I couldn’t resist having a few drams. So: Bowmore, 25 Years Old Glenrothes, 10 Years Old, Signatory Balvenie, 15 Years Old, Single Barrel And we finished off with the late night dram of all late night drams, the Uigeadahl.fungrim