small batches, honest mistakes, good evenings
September 28, 2026
The first attempt at this amber was a little too sweet, so this time I mashed two degrees lower and swapped a third of the crystal malt for a touch of biscuit. Original gravity landed at 1.054, right where I wanted it. Fermentation took off within eight hours and the airlock was singing by morning.
August 14, 2026
Summer temperatures in the garage climbed past 26°C this year. Lesson learned: dry hop for three days, not five, and keep the fermenter wrapped in a wet towel. The pale ale came out bright and citrusy instead of grassy.
July 2, 2026
After two infected batches last spring I wrote a checklist and taped it above the sink: hot water rinse, PBW soak, star-san spray, and no shortcuts on the tubing. Twelve batches since, zero infections.
May 19, 2026
Every batch gets one page: grain bill, mash temperature, gravity readings, and a tasting note two weeks later. Reading back through the log is the only reason my beer improved at all.