pitching the yeast, by Rachel Rawlins on Flickr
I’ve been homebrewing since the mid-1990s, and experimenting with gruit or herbal brewing since 2001. During that time I’ve progressed to all-grain brewing, mostly to save money, while also keeping my equipment basic and my methods primitive, at least compared to the average American homebrewer’s geektastic set-up. Though I’m still very much a learner, I want to use this space to share a few of my techniques and discoveries as time permits. See also the brewing category at Via Negativa and Rachel Rawlins’ photoset from May 2012, “Brewing with Bonta” (whence the above photo).



Articles on brewing from Via Negativa

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  1. Ordering the ordering | twisted rib
    Ordering the ordering | twisted rib at ·

    […] more slowly, sniffing and sipping, rolling across the taste buds. Finally I read them aloud to the brewer as he brewed. There are only 18 of them, after all, and it didn’t take as long as the […]

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