Homebrewing is an underrated activity. It's just another form of cooking, basically, with enough lab sanitizing procedures thrown in to create flashbacks to my blithe college daze in bac-T lab. With a little care, and the sources of ingredients available on the Internet, it's possible to produce quite a palatable product. So far, we're drinking a Copper Ale (something like a Killian's or a Leinenkugel Red, but better than either), an Octane IPA -not too heavy on the hops- and a Lemon Coriander Weiss, which is a crisp product that goes well with lunch or in the middle of the day.
I bottled a Power Pack Porter on Wednesday, and will rack a batch of Amarillo Ale today (I'm not that sure how this one will turn out, except that it should be in the Pale Ale category). I still have 5 gallons of Noble Trappist Ale maturing in a secondary fermentation vessel. I'll leave it in there about two months, and bottle the first week of April......should be drinking it by mid-summer.
It's more fun to drink something you've made yourself.
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