You'll be chomping down my mouldy bread all month. The highlights include:
- more about bottling naturally-conditioned beers
- brettanomyces fun
- acidity in 19th century Porter
- October Beer
- Guinness
Some of the posts are even written.
All I need now is a snappy name for the series. Old Stuff? Acid trip? Mother-in-law? Bugs and vats?Ageing April? Yeah, that'll do. Ageing April it is.
I need to go and lie down now. The excitement's too much.
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2 comments:
Don't lie down, get posting!
Acidity in a 19th century porter... Could not interest me more! :) I'm vatting Porter this week. A hogshead full of beery goodness! (By the way following the recipe from 1840, with the ton of hops, give a wort tasting pretty much like very strong cup of black tea). If you want, I can give feedback of the evolution of the beer. It's gonna be about one year to one and a half old when I'll bottle some straight and blend the rest.
Following this blog is very useful for a brewer passionate about history of brewing methods. Thanks again Ron for the great work!
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