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Greg and Beththe political and personal musings of two mountaineers living in west-central Florida
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Reminiscing About Brewing |
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Gregory Morris, 2/20/08 2:39:20 pm |
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Haven't brewed any beer in a while, and I was talking to my old brewing buddy, who brought up one of our more terrible creations... we refer to it as either "the wort that shall not be named", or more commonly just "stout monster".
Anyhoo, here's the conversation:him: what did the stout monster stain.. was it linoleum? or a wooden table?
me: both
him: or did it stain at all?
me: it kinda stained my soul.
That was some vile shit. Lesson One: a little roasted barley goes a long way. Lesson Two: roasted barley doesn't really have much in the way of fermentable sugars. Lesson Three: If you ever brew a stout so dark that it actually bends the light around your fermenter, you should probably ease up on the chocolate malt. |
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