zxcvbob wrote:
>
> I'm giving up alcohol for Lent. It's not part of my religious
> tradition cuz I'm not Catholic or Lutheran, etc, it's just something
> I've recently started doing. So I'll probably have a nice glass of
> barley wine or an American double pale ale tonight after supper.
>
> The interesting thing is, after abstaining for a month-and-a-half how
> unpleasantly strong and heavy a drink like that is.

When I brew my ownb ale I deliberately target stronger heavier flavor
but lower alcohol. Last batch of porter is starting to run low. The
batch before that of apple mead I still have plenty. Soon I'll start a
batch of pale ale or similar.

Doug Freyburger wrote:
>
> When I brew my own ale I deliberately target stronger heavier flavor
> but lower alcohol. Last batch of porter is starting to run low. The
> batch before that of apple mead I still have plenty. Soon I'll start a
> batch of pale ale or similar.


I haven't brewed any beer in about 10 years. Just started thinking
about that a few days ago. I have some malt, malt extract, and hops
in the freezer, but I should probably throw out all the grain malt and
the hops (except maybe the Chinook pellets) and buy fresh.

I'll probably try brewing a 3-gallon batch of all-grain ale, not too
alcoholic, using 2-row, American Munich malt, and a little dark brown
sugar. Williamette hops for both bittering and flavor, and whatever
cheap dried ale yeast the homebrew shop has. I've never tried
all-grain before without adding a little malt extract to it. That's
why 3 gallons instead of 5.

-Bob

zxcvbob wrote:
>
> I haven't brewed any beer in about 10 years. Just started thinking
> about that a few days ago. I have some malt, malt extract, and hops
> in the freezer, but I should probably throw out all the grain malt and
> the hops (except maybe the Chinook pellets) and buy fresh.

Ale brewing ingredients keep well in the freezer. It would not be a
problem to brew a batch with them and then move on.

> I'll probably try brewing a 3-gallon batch of all-grain ale, not too
> alcoholic, using 2-row, American Munich malt, and a little dark brown
> sugar. Williamette hops for both bittering and flavor, and whatever
> cheap dried ale yeast the homebrew shop has. I've never tried
> all-grain before without adding a little malt extract to it. That's
> why 3 gallons instead of 5.

So far I stick with recipes that use malt extract or that combine malt
extract with dried sprouted grain.