Good grief, this sounds cool. (There are more posts on the subject, too, of course, like this one, or these ones, over here, if you search around.) Like I said, it sounds cool, but a little hard to set up. Sometimes I wish I had a little stronger background with hardware and building stuff. I think I really would like to have a small steam-powered mash/boil setup. Also, here are some links connected to Belgian beer, which I’m posting here so I can find them again, but which others might appreciate too: I always forget to go and check out …
Category: BEER & HOMEBREWING
Belgian Brewday: Wonmisan Shiktakju
Shiktakju is probably a nonsensical word in Korean, but I like the sound of it nonetheless. Shiktak means table, specifically the kind of table at which one eats. The suffix -ju denotes a kind of alcohol. Now, normally, it’s appended to the stuff from which the alcohol is made — baemju is snake liquor (baem=snake), bokbunjaju is wild black raspberry liquor, maeshilju is plum liquor, and so on. So it may be that my usage is a nonsense coinage, but on the other hand, some liquors are named for other things. (I don’t know for sure the etymology of baeksaeju, …
Miss Jiwaku’s Holiday Stout / Holiday Old Ale
So Miss Jiwaku is taking a holiday from work, after leaving her last job. She said she wanted to try do at least one new thing a week, and I suggested that while she’s seen me brew up beers for a while now, she’s never done it herself. Why not try brewing a beer? We talked a bit about possible styles and flavors and so on, and she settled upon a stout. At which point I started formulating the recipe, and figured that given her love of lightly and strongly soured beers alike (she’s crazy about Duchess de Bourgogne and …
Spicing for a Belgian Wit
Okay, so, I am now facing the reality that I probably (significantly) overspiced my Belgian Wit, and in exactly the way I didn’t want to — bitterness. Not because of hops: I put in an ounce of Hallertau, which gets me close to (but definitely under) 20 IBUs. That’s fine and well within style for a Wit. But the problem is the orange peel. I had left my copy of Stan Hieronymous’ Brewing With Wheat in my office (though I didn’t realize that was where it was) and ended up discovering this fact today. So I had a look at …
Belgian Brewday: Wonmisan Wit
Today is my first attempt at a Belgian Wit. I’ve only had one example of the style, the inoffensive Hoegaarden Wit available in Korea. (I’m told it is brewed locally, or somewhere in the region, not in Belgium. It’s not bad, it’s just… well, not all that wheaty, or distinctive, or striking.) I’m making my first attempt using the Forbidden Fruit yeast, about which I’ve heard wonderful things. The other interesting thing you might notice if you look at the recipe (it’s set for a double batch but I’m doing a single batch today) is that I’m attempting is the …