Homebrewing, it’s for people who can’t cook

I can’t cook. Like I really can’t cook. I tried grilling a chicken breast a few weeks ago when my wife was coming home from work late. You know what she came home to? A house full of smoke, dog barking at the blaring smoke detector and me yelling at a pan full of burnt chicken. So why the hell would I think I could brew beer? Must be the hardheadedness I get from my dad.

I had a free weekday, no work and no wife, and saw the homebrewing kit I’ve had for months starring at me. I popped the DVD in and watched the poorly made and poorly instructed training. Went out to the store to get a thermometer and decided to give it a shot. 48 or so Irish Stouts on their way!

Here’s my adventure:

The Setup

Homebrew Setup

Homebrew Setup

After having to do a load of dishes to empty the sink, I sanitized my pot and various equipment using the Easy Clean provided in the kit. I placed everything I could think of out on my island and surrounding countertops. I read and reread my notes and warned a friend who just started homebrewing that I’ll probably be frantically calling him over the next couple hours.

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Short Notes: Tasting Beer Chapter Three

Tasting Beer Cover

Brewing and the Vocabulary of Beer Flavor

As my studying to become a beer expert continues, here are the main points I took from Chapter Three of Randy Mosher’s Tasting Beer: An Insider’s Guide to the World’s Greatest Drink.

Chapter Three – Brewing and the Vocabulary of Beer Flavor

  • The difference between wine and beer is that wine mostly depends on nature to do the work while beer rests on man to assemble and nurture it
  • The ions in water effect brewing
  • Harder water is wanted for pale ales and softer water for pilsners
  • Enzymes in barley make brewing possible because they reduce the energy needed in the chemical reaction
  • Protein is a major difference between two-row and six-row barley
  • Most beers that aren’t Bud, Miller or Coors are brewed with two-row barley Continue reading