I hven't been keeping up with this site very much.  Really because I have been very busy at home, renovating the kitchen, and at work, travelling like crazy.  I finally taught another beer class yesterday.  I had 13 students!  The class went well and inspired me once again to write here and continue updating this site.  I love to see people go, "yeah...I can do this!"  I will sit down with Seana about offfering other classes, including tasting and intermediate and advanced brewing.   Can't wait!

I did 3 classes with the Green Growler this fall.  Taking a break for the winter and contemplating an intermediate all-grain class for the spring.  Problem is, it takes 4 - 6 hours to do an all-grain batch.  I was thinking of doing a "no-sparge" session beer with them to cut down on the time.

I have kegged the 2 Dine Around beers for next week.  I have a Porter, which will be served with a seared beef tenderloin with porter/brownsugar sauce, garlic mashed potatoes and sauteed broccoli.  I have an IPA that will be served with a bacon-wrapped jalapeno appetizer and a winter fruit salad.  Kristi will also be making her famous gourgeres and we'll have Captain Lawrence's Xtra Gold for that.  Can't wait!

I am also going to the inaugural meeting of the Norther Westchester Brewers Guild at the Birdsall House.  I never joined a club before and I am looking forward to joining htis one from the beginning!  It is from 6 - 8 PM on Feb. 13th at the Birdsall House...Come one, come all!

I did my first brew class last month and had a really great time.  We had 12 people...strangely enough 2 couples, and a family of 3 amongst the ranks.  One of the wonen was a Chemical Engineer.  Appaerently, I convinced her that her non-engineer husbad was right about the hobby:  It is more about the process, the science and the experimentation than about getting drunk in your basement on your own crappy brew you made for 1/2 the price of buying decent beer.

I sent out a SurveyMonkey.com survey with the standarcd 10 basic questions with the usual scale.  I did pretty well, and my confidence was actually built up. 

I was happy to find out that several people left the class with a complete beginners homebrew kit.  I am glad that the Green Growler had benefited from the class. 

They have asked me to do another one next week, so I hope it is just as successful, as long as the weather holds out!

I have been asked by Seana and Bill of The Green Growler Grocer in Croton to conduct a Brew Clinic.  I am psyched!!!  I actually love training people, and really hope the attendees get enough information to fall in love with brewing!  Most people, and almost me, are turned off after their first batch.  If you don;t know what you are doing, you can make really bad beer.  Sometimes it is sour or just skunky.  Luckily I hung in there for a few batches and really embraced sanitation.  I work in the Pharmaceutical Industry, so I know a little about cleanliness.  It came easy to me after I realized its importance.  I want to impart enough experience so that they are not afraid and make good beer right off the bat.  I can't wait for them to hone the craft to a point where they are teaching me!

Went to do a quick extract batch last week.  It was supposed to be a Hefeweizen, except I forgot to buy wheat extract.  I already smacked the yeast pack, so I did a mini-mash of 6 lbs of Pilsner malt, and added Golden Malt extract instead.  I am interested how the yeast flavors will balance with the pilsner malt.  I still used 1 oz. of Tettnang as I was planning.  I'll let you know.

Next up is an American Wheat beer for my brother's bachelor party in Montauk in May.  SHould be tasty while fishing.

My new favorite beer guy from Michigan!  Erik the Red works at New Holland Breing in Holland, MI.  He hooked me up wiht the local beer scene, plus he know a lot about what New Holland brews.  I took his advice and went to Grand Haven to Odd Side Ales.  This place had a coffee house feel, and no food service, however, they let you bring in takeout from the local restaurants.  It was in a former piano factory, so it was brickwalled and industrial looking.  They had their fermenters right in the bar area.  They also had 3 barrels aging away 3 of their 15 beers on tap, all made in their 30 gallon mash tun.  They just celebrated their 1st anniversary, and look like they are doing well.  I'd like to do something like this here in Westchester.  I will post pictures when inspired to do so.

I met a few guys yesterday at a party that are original NYC Homebrewer Guild members.  They are brewers and judges. They know several commercial brewers including Garrett Oliver.  Caser, who threw the party, knew him from college, pre-brewing!.  I did bring my Saison to this party, but I was not in the frame of mind to ask for a formal judging from these guys.  A third guy, Casey did say it was at least true to the style.  The one NYCHG guy, John Naegele, brought a bunch of big beers....Wass-Ale, 10X, hopped mead, belgian stout.  All were really good.  I have a long way to go!

I really wanted to get into lagering, so I posted my desire for a large chest freezer on Westchester Freecycle.  Within minutes, I got a response from Grace in Croton.  Her mother owns the deli next to Honey's (aka The Tavern).  Thanks to Peter and his FOOD pickup truck, we were able to releive her of her 40 year old, 5 foot long chest freezer from the store.  Peter also gave me a full refrigerator.  I made room in my garage for both, and I am just awaiting my temperature controller and I am up for lagering, and keeping a LOT of beer cold!  an exciting summer!

Kristi and I had a great time hosting a dinner at the CHEF Dine-A-Round.  We met some wonderful people, and the food turned out great, considering we never prepared any of the food on our menu before.  I sent one guy off with a growler of the Belgian Ale to bring to the dessert house.  It was returned empty on Sunday evening, so it must have went!  I still have some left, and need to make room in the kegerator for the Irish Red I am serving on Saturday.

After I make Caribou Slobber, a kit I got for Christmas from my sister-in-law, I am going to start working on one or 2 all-grain recipes to perfect for commercial scale-up.  I was thinking Altbier, since everyone does a pale ale.  The second style might be the Irish Ale that I have been making over and over again.

Another interesting opportunity:  I have been asked by Ian Murtaugh to help out with an all-grain brewing demonstration on 9-11 at the Riverfest.  I hope that happens.

Finally, I have been approached by at least 4 people about teaching them all grain brewing.  I am wondering if I should post a lot of info on the website, just have a big brew day and invite them all, or open a school and try and make money on this.....hmmmm.

This Saturday is the Dine Around, the school fundraiser event that I have been asking about.  The menu is set (thanks, Peter!).  I will be serving only one homebrew, a Belgian Pale Ale that tastes great, but I can't quite put my finger on what commercial beer it tastes like...Rare Vos?  It is a very American Belgian (if possible), in that it has the strong hoppy flavor very characteristic of American craft ales, but it also has that earthy Belgian funk, and ubdertones of candi and spice.  I hope it goes well with the main course, smoked porter braised beef short ribs.

Thanks Aikibrewer for lending me the big-ass pot to brais enough ribs for 8 people!

In other news, I have found a source of free brew equipment.  A former winemaker is unloading carboys and stainless pots....I can't wait to raid this guy's stuff!  I will, of course keep him in good supply of my brews!

Probably won't be posting until after this dinner thing is over!