Glynn Brewing Co.

When I'm not drinking beer or making the world safe for democracy, I like to brew. I'm new at it, but my friend Jeff and I have done five extract batches, and all but the first were pretty good. We're calling it Glynn Brewing Co., with the idea that we might do some tastings at a local joint or two at some point (wink, wink, nudge, nudge Tipsy McSway). Anyway, here's what's cooking (or conditioning, as it were):

 

Here is our vanilla stout being racked into the filler bucket the other night. You can't smell the photo, but this shit is like ice cream. Can't wait until it gets a little carbonation in it. Our mistake with this beer was brewing it in January, so it could ferment until late March, and bottle-condition until ... summer. Just when no one's thinking of drinking a stout.

We also have a DIPA that was made with two pounds of honey in a five-gallon batch. This one was brewed with six kinds of hops, and should be a doozy. Taste research has indicated that this one may be drinkable in about two weeks.

Also spending time getting fizzy is GBC's version of Founder's Centennial IPA. This one is coming in at around 5%, so should be very drinkable for the spring weather that is now upon the Georgia coast.

Next up - a 10-gallon batch of saison. Gonna divide it and jazz it up. I'll let you know how that goes.