I've been away for a few days with work, the day job that is, and while I was away, look what arrived in the post... It feels deeply surreal to physically hold a book that I wrote. For as long as I can remember, I have wanted to be a published author, and that dream has been realised.
Wow, that was the runner-up?? The winner must be stunning.
Exactly, and this fermentation will be treated with utmost reverence, and the yeast cake washed for future batches of my house lager project.
Was toying with my version of the Morana Tmavé that I designed for Devils Backbone, which was itself inspired by Kout na Šumavě's 14° tmavý speciál.
I think my Yule beer plan just got changed. Was going to make a classic Dortmunder, but a brewer mate is using a Bohemian yeast this week that was sourced from Kout na Šumavě... It being for Yule, I want something 14° or above, but do I go světlý, polotmavý, or tmavý for my speciál??
Could be an interesting experiment for my homebrew plans for next year, along with perfecting my house lager recipe.
I've not done a decoction tmavé yet (planning that to brew in December for my first beer of 2025), but would using the de-bittered Carafa in the mash still add excessive roasty character?
Just over a month until my book - Virginia Cider: A Scrumptious History - is released, but you could always pre-order it from Amazon... #cider#craftcider#Virginiacider#Virginia#VAcidera.co/d/9q4kHE2
New post on Fuggled, where I talk about my first forays into decoction mashing: www.fuggled.net/2024/09/deco...
a blog about beer, pubs and homebrewing. Based in Charlottesville but with a view of the world.