I know, you said to yourself, after that last post, ‘why doesn’t this dude just mellow out and have a beer?’
Good news! In about a month, I’ll be drinking this slop:
That is, in theory, Sammy the Springer, a recipe that I found on ratebeer.com. I say ‘in theory’ because when I make beer, it gets a little hectic. I never have everything I need in front of me, and I get impatient. So, what tends to happen is that I re-write the instructions a little.
Where he says “sparge with 170 degree water,” I see “rinse the boiled grains with actual water.” Where he says “1 lb. Vienna malt,” I see “a poundish of something in the malt family.”
You get the idea. I’m not a real stickler for details. So, any failure will not be on Mr. Kmeves’ head.
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what is the nasty-looking stuff in the bucket?
That “nasty-looking stuff” as you so insensitively call it is technically known as “blow-off” which consists of a) foam, b) gazillions of yeast corpses, and c) various other hop bits, resins, and what-not.
The good news is that it smells just like beer, which means that our chances our quite good of the wort (the pre-beer boiled up slop of malt and hops) actually turning into beer. That’s not always the case. Sometimes, it comes out as something that tastes like a moldy loaf of sourdough soaked in fetid swamp water.
Truth is, that’s never happened to me, which probably contributes to my corner cutting. Seems to me that people were successfully making beer back when they thought diseases were caused by melancholy humours.
Hmm. I guess anything with words like “sparge” and “wort” has to be okay. But I’m glad you guys have enough space in your house for a room that smells like beery yeast corpses.