I’ve been meaning to kickstart this page, but something always came up. It originally was to be a ‘hobby’ page, but since it’s mainly about brewing these days, I’ve decided to make it an online brew log, since I am terrible at writing things down. Also, it will give me a place to store recipes, photos, and other resources.

About the recipes. On the right, you’ll see a listing of some of the recipes I have uploaded. That list will grow, and these are all beers that I have brewed and enjoyed. The recipes are exported straight out of Beersmith, and detail the ingredients and procedures used.

In other brewing news:

The Red Rye IPA, EPA, and Hop Bursted IPA are all kegged, with the EPA sitting outside the kegerator patiently waiting its turn. I took the Rye off of the gas for a couple of months to let it age and mellow and it has really made a difference. Patience is always the hardest part of brewing. Also, the Boognish Brown Ale (Which is my Moose Drool clone) is kegged, but for the second time in a row, I am not pleased with the results. Perhaps next time, using the 5.2 (explained below) will help.

I sent in the Double Chocolate Coffee Oatmeal Stout to the 2010 Upper Mississippi Mashout, mainly for some certified judge feedback than any real expectation of placing amongst the amazing brewers this region has. Judging is this weekend, and I am both excited and nervous to hear how the judges rate my first stout!

The Homebrew Night at Ed’s (No Name) Bar has been coming along nicely. In September, we brewed the Hop Zombie IPA in the backyard, bottled it in October, and have been sipping it ever since. Ed may have a few bottles left, and I have 5 myself. Last month we had another tasting and watched “Beer Wars”. Plans for more on-site brewing is in the works, and we’ve started to attract a small, loyal crowd of homebrew aficionados!

I’ve started using 5.2 Mash Stabilizer. Basically, it’s brewing salts designed to lock in the pH of the mash to 5.2. Winona has pretty hard water with some stuff in it that seems to lend some undesirable flavors and harshness to¬† lighter, maltier beers (in my experience). I’ve used it twice so far, and both times, the results are remarkable. Efficiency is up, the beer needs less time to age without tasting “green”, and the hop aroma seems to have really improved. We’ll see how that goes. Until I decide to start ‘making’ my water, this will do.

I plan on brewing this weekend, so I’ll have a write up and pictures of whatever I decide to do. Winter brewing is mostly done in my kitchen, with only the full wort boil done outside on the burner (it’s cold out there!)