I just completed my fourth overall brew night with a jalapeño saison now sitting in primary fermentation.
Also resting in primary (for its sixth week), I have a pumpkin blonde ale, which I'll be bottling within the next few days most likely.
I have one pint of a grapefruit honey IPA left in the fridge, and the first beer I brewed over the summer was a session IPA that proved to be rather tasty and impressive for a first try.
I'm currently brewing in one gallon batches, saving me a bit of money and fridge space in the long run. Though I'm not looking for a serious upgrade in brew equipment in the near future, I am looking for serious tips and serious literature that will help me understand the chemical process of how water, yeast and barley make such a lovely poison.
I look forward to jumping in to such a knowledgeable community!
Greetings and cheers from Vermont,
Spencer
Also resting in primary (for its sixth week), I have a pumpkin blonde ale, which I'll be bottling within the next few days most likely.
I have one pint of a grapefruit honey IPA left in the fridge, and the first beer I brewed over the summer was a session IPA that proved to be rather tasty and impressive for a first try.
I'm currently brewing in one gallon batches, saving me a bit of money and fridge space in the long run. Though I'm not looking for a serious upgrade in brew equipment in the near future, I am looking for serious tips and serious literature that will help me understand the chemical process of how water, yeast and barley make such a lovely poison.
I look forward to jumping in to such a knowledgeable community!
Greetings and cheers from Vermont,
Spencer
