Well, that’s it. Things are winding down, and it’s time to stop making new beer. I’m selling my gear to my friends Rowan and Ian, who will be remaining in Korea for a while a brewing up a storm, but I figured I might as well use up my remaining malt and adjuncts as best I can.
So, yes, my last brew in Korea is a double-batch kitchen-sink type brew, made at the last minute. I did everything I could to use up all my remaining malt, hops, and adjuncts, and just went ahead and made brews that could work with the two live yeast cakes I have on hand: a Belgian yeast, and a weizen.