Brewing Log

We once again had a great harvest of quinces, though we let them hang on the tree to ripen a lot longer this year resulting in a stronger flavor profile. For this batch, we didn't use any spices in the cooking water (just honey and lemon).

I switched the yeast for this year's batch as well.

Our Pinot Noir vines were mostly eaten clean by birds this year, but we got around 5ish lbs of clusters so I decided to turn them into a pyment.

This is a simple grisette using 2-row instead of the traditional pilsner base malts. This one was also an accidental trial run for pH balancing in the mash. I used citric acid, which will have a presence in the final beer.

This is beer inspired by Jester King Bier de Miel, that will be fermented with their house cultures.

This is aiming to be a tropical leaning American Pale Ale with kveik and El Dorado hops.

I haven't brewed a beer since 2019, so this is re-learning my processes, methods, and getting back into the swing of brewing again.