Pitched the Wyeast smack-pack into the "American Ale" last Tuesday and now have fermentation action. I replaced the blow off tube with a typical air lock as it seems there just aint gonna be the volumnous spectacle associated with cultured yeast.
The tales and ales of home brewing, local craft breweries and hop gardening.
I started brewing about 1996 beginning with extracts. I quickly moved into partial mash due to the contraints of a small upstairs apartment. I brewed some good beers for a couple of years and then moved and my equipment went into long dormant storage. I took up bewing again in 2007 and still brew partial mash. Why? because it takes less than four hours a session.
I also have an appreciation of fine craft beers and local breweries. Yazoo in Nashville TN is home turf.
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