Failing that, I have ventured a bit more into the molecular gastronomy world. It's been a huge passion of mine (albeit mostly just reading and not so much doing). Chemicals are on the way to experiment at home and I have a group of folks coming for dinner next week anticipating a 4 Star dinner. Hopefully I'll find time to take notes and take some photos of the dishes to share here in the void of beer posts. For those of you who come into the "brewing vacations", I really appreciate it. Here's to hopefully some new brewings, and new experiments!
Wednesday, September 29, 2010
So it's been a fairly infinitesimal amount of time since I last posted. Without temperature control (and free time!) brewing is pretty difficult in this part of the country during the summer. Since opening our second restaurant, I've been really busy with work and haven't had time to either brew or take care of my aging sours. Today, I finally bottled my Oud Bruin which I brewed back in May of last year. It is an exceptionally old tasting beer with a considerable amount of oxidation coming through (hopefully not detrimental, but will see with carbonation and additional age). My fermentation basement is getting into the lower 70's and hopefully I'll have time to bust open my still unopened sack of Weyermann Pils Malt to get some brews moving.