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While I'm at it - A little less than a happy high
komos
komos
While I'm at it
There's a standing plan to get to brewin' this weekend. The idea is to start a Marzen slightly early so we can take advantage of the cool temps of the cold closet and have an oktoberfest ready for year's end. There's also been some interest expressed in putting together something like a heather beer, but we don't yet have a date set for this. Soon.

Pablo and I have talked a bit about a set-up for a cheese press. As soon as that's ready, we'll pretty much be set up to craft most anything except for temperamental mold-ripened cheeses. I think those can be managed in the wee fridge, but I want to do more reading and take cross contamination into account before barreling ahead.
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