Cold Break

Who writes here

I brew beer two and a half gallons at a time in a one-car garage, on a single propane burner, with a kettle that started life as a stockpot and an old refrigerator that now holds one fermenter and a temperature probe. Small batches suit me: a brew day fits in a Saturday morning, a mistake costs a few pounds of grain instead of a sack, and I can try a new recipe every few weeks without the basement filling up with bottles.

These notes track mash temperatures, gravities, fermentation schedules and cleaning routines, mostly so I stop repeating the same errors. The beers that turned out well are here; so are the ones that tasted of green apples or butter, with my best guess at why.