For those following at home, this is the second brew I’ve done in the course of two days. I discussed the grist for this brew here, and since it’s a split batch I figured go back at rip out half the details from my earlier post, to make a separate post for the beer I’m boiling up today. So if you read the earlier post, some details may seem familiar. To keep things simple and brief, so I can get into the differences between the brews: The grist for the double-batch mash was 6 kilos of Pilsner, 3 kilos of …

It’s Christmastime! Well, for brewers, anyway: if you’re making anything to be consumed around Christmas, and you haven’t already gotten around to brewing it, now would be a good time. For me, Saturday would actually have been a better time, but I was a bit sick, and the mill-shop where I have my grains crushed was unexpectedly closed. (I’ve had a lot of unexpectedly closed / unexpectedly sold-out types of experiences lately, enough to drive me to ranting, indeed. But I’ll save that for another post, except to say that after a failed attempt to find someone else to mill …

Ah, my blog seems to have become a brewing blog. Not because I’ve relented in my writing, really, or because I’ve decided to give up on writing about Korea. Mostly just because the stuff I have to say about Korea, and about writing, tends to be less interesting than the stuff I have to say about brewing. Still, I’m thinking about putting all the brewing stuff in a single tab or something, so that those who aren’t interested can leave it out. Hmmmmmm. Anyway, it’s autumn here in Korea, as it is across the Northern Hemisphere, and that means there’s …