I asked my sister for some beer

She went up to Santa Rosa, so I asked her for some beer from Russian River Brewing. She brought me back a case from Eel River Brewing in Fortuna.

I'd describe the Pale Ale as an english style, but I's describe any pale ale as english if it doesn't reek of cascade.

The Porter as dark and roasty just like a porter should be. Or is that a stout that should be roasty? Stout is roasted barley and Porter is black patent. I could taste some hops in there too.

The amber was what every other amber is. Had a bit of the fat tire taste, which is my least favorite beer by new belgium.

Buy a Dumb T-Shirt

I made t-shirts on cafepress.
the are black and say what sould jesus brew?
you should go buy one.

Christ Mas Beer

ok the christmas beer is in the bottles. We added some yeast, Safbrew T-58, and priming sugar. Two weeks in the warm room, the chest freezer with a lightbulb in an old stock pot controlled by a Ranco digital controller, at 59F and it'll be christmas time again. It's just now got cold enough in x-oakland to call it christmas time anyways.

XMAS Beer 2005

um, it's still in the kegs. kirk and i haven't had a chance to bottle it yet, but it is still coming. it's a belgian strong pale, from a recipe from "Brew Like a Monk" that vinnie from russian river contributed. it's about 8% abv.

for 60 liters finished beer the grain bill is
mash @ 67.5 C for 90 minutes, then recirculate till clear, sparge for 90 minutes

7.25kg belgian pilsner
5.5kg american 2 row
600g munich malt
600g white wheat
1.2kg maui gold raw sugar

60g pelletized kent goldings @ 80 mins
30g pelletized kent goldings @ 50 mins
20g pelletized kent goldings @ 20 mins
20g pelletized saaz @ 0 mins

s.g. 17 Plato
f.g. 2 Plato

pitched WLP500 Trappist Ale Yeast from an 10 liter starter.

You know you're in trouble when you need to use a carboy for your starter.


we still need to add sugar and yeast for bottle conditioning and the bottle 'em.