Boxing and Brewing [Video Content]

Old habits die hard. In tribute to the Las Vegas Masters Championship of boxing, I put some work in on the bag. Staying in my comfort zone, enjoying some freestyle heavy bag.

In other news, later today I plan to scope out space for an all-grain Altbier that I am planning to brew before temperatures prohibit reasonably tasty fermentations. More on the Altbier in a separate post. I have included details on the stout I have in the primary fermentation stage below.

Pictured below is the coagulated grain protein, husks, and hop material post whirlpool and wort chilling. The yeast was pitched into a stout on 2/11/24 in anticipation for St. Patty's day. I prefer dry stouts and traditional hop profiles. I used Cluster for bittering, Fuggles for flavor, and Goldings for aroma and flavor complexity.

Here is the grain bill:

80% Pale Malt

10% Roasted Barley

10% Flaked Barley

I used Wyeast 1099 or Whitbread, a classic yeast in combination with a straight forward recipe and hop profile. I tend to lean on historical methods in conflict with most homebrewers I've met over the years who like to push IBU's or hop bitterness and alcohol content. I am a true session beer drinker where the act of drinking is not to become belligerent but to enjoy a great time with friends over many beers that are lower in alcohol. I believe in the historical brews and the simplicity of enabling the yeast to do their work. The vikings and sumerians were determined to brew beverages for the tribe and enjoy them together. Little did they know that their mash paddles were inoculating their ancient brews with S. Cerevisiae the yeast responsible for ale fermentation.

To the Sumerians, Ninkasi the queen of beer and fermentation was responsible for the bubbly brews. However, I am stickler for such controllable aspects like mash ph, water chemistry, fermentation temperature, and sanitation! It made sound above and beyond to control these variables but I feel beholden to the yeast and their happiness. If I can create an environment for my "pets" to thrive it makes me feel as fulfilled as the first sip of a homebrew. Currently the stout is still in the primary fermenter and is 2 weeks old today. Until recently, I have been strict about transferring the beer off the yeast cake in 7-10 days or when the gravity is approaching the final target. However, I now believe, even on the commercial scale, that fermenter space is rare and should be utilized to its full potential. I am planning to transfer the beer into a keg 2 weeks before St. Patty's day as the yeast cleans the remaining sulphur and diacetyl fermentation by-products out of the beer. All of this would be impossible without encouraging the yeast to produce its most desired qualities and health.

I am now heading over to my fiance's and my favorite beer bar. The Silver Stamp!