Aunt Beru Burnt Brown.

Bottling – April 14, 2014:

The beer has been bottled. Siphoning from the fermenter to individual bottles was a more difficult task than I anticipated. I don’t have an auto-siphon, so I had to do it the old fashioned way. Lips to the tube, pucker up, and suck. Clamp before the beer comes out, aim into the bottle, and fire! If you’re a rookie, it is definitely a two person job. My wife majorly helped me out. We mixed honey and water into a pot, siphoned the beer into the pot, mixed it up, and siphoned the mix into the bottles. Now the bottles are sitting in a dark room temperature box, and after three weeks we refrigerate the bottles the night before we drink them. This was a fun (and frustrating) process, but my hopes are high that the beer is at least drinkable. We’ll see how this experiment turns out! My next batch will be a chocolate maple porter.

Brewing – March 27, 2014:

My buddy was nice enough to get me a beer making kit as a wedding present (Thanks Joe!). I’ve never attempted home-brewing, but it’s always been a project that I’ve had a desire to tackle. From start to sip, the process will take about a month. I figured I would make a new gallon-batch of beer every month, and experiment with different ingredients and recipes. My first batch is called Aunt Beru Burnt Brown. Being a complete amateur at home brewing, I’m fully expecting my first batch to be a dud. That won’t stop me! I will continue to perfect this brown ale until I feel it’s good enough to give out to family and friends. Let the brewing commence!