I’ve had the makings for a Wit beer around for a good long time — some torrefied wheat, some raw wheat, and some beautiful whole chamomile flowers I picked up in Fukuoka. However, I haven’t had a chance to get my Wit on… until yesterday. Earlier this week, I procured a sample of Wyeast...
Read more →This is the second brew of a parti-gyle brewing session. I discussed the first part of that session, and the naming of the brews, here. I decided to experiment with making a lighter, milder, but still-intensely hoppy IPA-ish brew after reading a bit about experiments towards that style by The Mad Fermentationist, and discussions...
Read more →I want to name today’s brews — a partigyle double batch, both in the AIPA-ish style — simply “IPA” but I want to write it in the other IPA — the International Phonetic Alphabet. Apparently, that looks like this: aɪ pʰiː eɪ? If I planned on bottling it, I’d probably have fun doing up...
Read more →For the last couple of weekends, The Magpie Brewing Company (with the support of Homebrew Korea and the inimitable Bill Miller) has hosted some 80L brewdays. The idea is: you take four homebrewers, get them together, and host a brewday at their brewing space, which has the equipment for you to brew up to...
Read more →I’m incredibly busy at the moment with a few writing deadlines, but I never feel quite right when my fermenters are all empty, so I figured I’d do a quick parti-gyle brew today and ended up with the simplest recipe possible: a partigyle, 50/50, with 7.3 kilograms of pilsner as the complete mash. I...
Read more →On Wednesday, I made the trek out to Hannam Hanam City, to the home of my friends Rowan and Sophie, in order to brew up a Wit beer with Rowan… a Belgian Wit beer made with Earl Grey tea… and that’s not the only thing that makes it unusual. This is the second experiment...
Read more →I’m hosting a party this Monday night for some people I know to see our friend Chris off, as he leaves Korea for India, and then parts unknown, a day or two later. Chris is gluten-intolerant, so I figured it might be nice to finally try make some makkeoli for him… I’d been planning...
Read more →Making beer involves extracting sugars from grain. This means you end up with a lot of grain that you have no use for, since everything tasty has been extracted, but which needs to be disposed of somehow. I’ve been happy that a friend in the building, after starting a worm farm, ended up finding...
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