Lost in time, will call when I get back

I have not been giving this log the attention it deserves and subsequently have no log of the cool beverages I have made over the past few months.
For starters then a short catch up and then back to routine updating.

Batch 1- First success with ESB – That was fun. The agony of ignorance, I was like a new parent checking for bubbles every hour for the first 24 just to make sure my baby wasn’t dead. Fortunately it took its first breath hour 36 and there was no stopping it from then on. I was a bit anxious to drink it so I rushed the carbonation but everyone seemed to like it alright and it was gone within a week.

Batch 2 – Disaster strikes at high pressure – dark malty delicious goodness with some improvement on the carbonation. A porter not to be taken lightly that could not take the pressure. Actually what happened was the carbonation pressure was high but I did not disconnect the beer out tubing and about 2 seconds behind the closed door of the refrigerator the whole thing exploded and almost 5 gallons of beer were instantly marinating every cooling food in my possession.

Batch 3 – Peligro Abejas – The amber I had originally hoped for, brown clear and beautiful but for some reason it seemed really low on alcohol. Call it intuition or a low gravity reading but I wanted to make sure I am not spending all my time making barley juice. So off to the store I went and returned with the finest honey bears available. The little boost strait into the carboy gave it just the kick needed to be a killer bee.

Batch 4 – The Milkman’s Dark – I’m not talking about the neighbor’s oddly dark skinned kid. This batch of darkness I had to bottle, since I only have one keg, and I delivered the bottle to friends’ and neighbors’ door steps. I also had to collect the bottles back after they were empty. This practice garnered me the title of Milkman. I particularly liked this beer; it had perfect carbonation and a chocolaty after taste.


Batch 5 – Tiny Bubbles of Joy – A collaborative effort of cooking minds. From the finest of Welch’s white grape juice my friend from the House of Stockton made an oaky dry with hint of fruit white wine. From there to sparkling was a short stay in my keg and viola – Champagne. Served only in the finest glass or cup wear fresh from the spring.

Batch 6 – Just what the doctor Ordered – Oktoberfest was upon us and upon me the task of making appropriate libations. And what is more appropriate than an Oktoberfest beer. Sweet and high in alcohol and I finally got carbonation down to an art. Entirely out of malt extract cans that people donated over the past few months this one went directly to the Annual Doctoberfest party and lasted just under an hour.

So now we are updated and ready to continue. The plan is to be more consistent and give detailed account on the cooking process as it happens.