Backstory.I brew my own beer. First helped make a batch in 1980 while a non-enology student at UC Davis. Have homebrewed in Davis, Phoenix, Tokyo, Hong Kong, Shanghai and now the Seattle area. Got back into homebrewing a little more than 2 years ago when I realized I could make tasty, lower alcohol, low carb, “session” beers in the 2-4% alcohol range that is simply not available on the beer shelf. Generally I do English mild, bitters, PA, porters, etc
Checked my brew log and I’ve got batch 93 (cyser with Nottingham yeast - thanks Silenus) and 94 (2% ale) in fermenters while the keg just ran out of a 1958 Whitbread IPA. Given I generally do 5-6 gallon batches, and have had to pour out a few unfuckingdrinkable testers (looking at you sake yeast beer), this translates into about 500 gallons of beer.
I have a ton of swing top liter bottles, and one corny keg. I keep the keg with a low alcohol “summer beers”, and then more interesting/higher octane stuff in the bottles. I can go from brewpot to keg in a week with these lower alcohol beers. EXCEPT last weekend I realized my keg was out, had 2 experiments to bottle, and nothing for the keg. Went through the cases of swing tops at the bottom of the boxes, and didn’t find any forgotten beers. There were some failed meads that haven’t turned around a year+ later, a couple of different beers that didn’t age well (pour out bad), sake (came out fine but don’t want to drink those now), about a gallon of coconut chocolate porter and a whole bunch of empty bottles.
The last two months I’ve done the almost zero carb diet thing, and been drinking whiskey sodas instead of beer. I’m done with the zero carb and back to my low carb beer. Except, I took my eye off the ball, and haven’t been brewing.
Net net, I’m out of beer for the first time in about 2 years. :eek:
Hopefully I can keg the 2% ale on Friday. And make time to brew another English historic low alcohol beer and get that in the fermenter before I take my kids camping in Banff National Park for a week. That will get me back to a back up for the keg, the stuff I bottled last week will be getting bottle conditioned, and I’ll be back to a healthy beer pipeline.
(not sure if this is more appropriate for MPSIMS or Café Society?)