There is an old Scots tradition that says the way you begin the year is the way you’ll spend it. My great- grandmother would thus spend all of the week between Christmas and Hogmanay cleaning the house, so the year began with a clean house.
We spent the moments of count down with the house full of friends and family, and truth be told, the house was tidy, if one overlooked the pile of beer, perry, wine, and mead bottles spread over the tables.
But the real beginning is today, when we Ferment All The Things!
She’s doing extract plus specialty grains, I’m doing a partial mash.
Tessie has three 2.5 gallon batches prepped for today with recipes from The Naked Brewer, starting with the Fig and Clove Dubbel, followed by the Cranberry Belgian Pale, and a Wee Heavy that we’ll age on an oak honey comb soaked in The Famous Grouse. We love our scotch, but we’re not using Highland Park 18 year as suggested in the book. We have standards.
A bit later I’ll be making a 5 gallon batch of a 1.120ish OG Burton ale, the 1846 Truman XXXXK from The Homebrewers Guide to Vintage Beer.
I started the fermenting with a 6 gallon bucket of red wine I’ll never drink. Pesky grape allergy. But Tessie and Ash will love it!