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Tuesday, September 06, 2005

Homebrew, glorious homebrew

I opened the first bottle of Proud Mary — a stout with some fresh rosemary boiled in. I've achieved a personal best with this one; there's no edge to it. Just smooth, dark beer.

My only beef: it could use a little more carbonation, in contrast to the last batch that had a bit too much. The difference may have been the first fermentation — last batch went for a week; I left Proud Mary going for two. Next batch, I'll try 10 days and see what happens.

1 comment:

  1. Rosemary in a stout just sounds so yummy to me!

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