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| Steve Mash |
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| Mashing temp is on target |
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| Matt Cortese, Steve Childs, and Bradley Corlett |
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| These are our serious faces |
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| Stirring the thick ass wort |
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Trying not to spill too much
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Welcome Back! I am here to report that Friday's brew session was a success. Bradley Corlett (friend/homebrewer/co-worker) made a guest appearance with a homebrew in hand. Steve came up with a great name, 'Ye Old Jabberwocky Barley Wine.' According to Merriam-Webster, jabberwocky is a meaningless speech or writing. I do not have any proof, but drink too much of this stuff and you might be speaking jabberwocky. It looks like it should fall in the 10% ABV range. We boiled 8 gallons down to about 5 gallons. This thick wort smelled of something from outer space; sweet, nutty, and spicy. The west coast hops will add a good American balance to the bold body of this libation from across the lake. We used a Wyeast 1056 yeast cake, which is the American yeast strain. Now the wait, and a long one it will be. Remember to drink good beer responsibly and be merry. Cheers and Happy Chinese New Year!
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