Hey all,
I'm a high school teacher in Tallahassee, Florida.
I've been making beer for about 5 years, and wine for about 6. These days, I do BIAB all-grain with bottle conditioning. My favorite beers to make and drink are Austrian-style lagers, which are a lot like German-style lagers, but significantly more diverse because the brewers were never restricted by the Reinheitsgebot.
Alas, I only have one refrigerator slot for a fermenter, so I can only make one lager at a time. My ales tend towards maltier varieties, like stouts and red ales.
Right now I am enjoying the last three bottles of an Oktoberfest, a traditional Austrian rye Helles, and a Belgian beer that the BJCP probably wouldn't quite let me call a Tripel.
I have another batch of my awesome Oktoberfest in secondary, ready to go to lagering whenever I find time to check it for diacetyl.
Next weekend I am making a Christmas ale with cinnamon, cloves, orange peel and just a hint of spruce extract.
Oh yeah, and I have a homebrewing blog. It's geared more towards beginners than many blogs, but sometimes I get really sciencey because that's my background. It's at homebrewdude.wordpress.com
I'm a high school teacher in Tallahassee, Florida.
I've been making beer for about 5 years, and wine for about 6. These days, I do BIAB all-grain with bottle conditioning. My favorite beers to make and drink are Austrian-style lagers, which are a lot like German-style lagers, but significantly more diverse because the brewers were never restricted by the Reinheitsgebot.
Alas, I only have one refrigerator slot for a fermenter, so I can only make one lager at a time. My ales tend towards maltier varieties, like stouts and red ales.
Right now I am enjoying the last three bottles of an Oktoberfest, a traditional Austrian rye Helles, and a Belgian beer that the BJCP probably wouldn't quite let me call a Tripel.
I have another batch of my awesome Oktoberfest in secondary, ready to go to lagering whenever I find time to check it for diacetyl.
Next weekend I am making a Christmas ale with cinnamon, cloves, orange peel and just a hint of spruce extract.
Oh yeah, and I have a homebrewing blog. It's geared more towards beginners than many blogs, but sometimes I get really sciencey because that's my background. It's at homebrewdude.wordpress.com