For the last eight or ten weeks I have been attending a once-a-week homebrewing class at The Flying Barrel. You may remember that I’ve mentioned these classes before.

The classes are run by fellow F.O.A.M. member Buck Reed, ably assisted by Jim, Chris and Troy.

On the upside, I’m learning a fair amount. It’s also nice to brew in nice large 20-gallon kettles over a gas flame, with all the bulk materials near to hand, and to do it as a social activity. (Prior to this all of my homebrewing had been solo.)

Unfortunately, I’m extraordinarily busy right now and it has been tough to accommodate that three or four hours each week. We’re limited to a single-stage fermentation of two weeks. I like to do a primary fermentation of about a week and then a secondary fermentation for two weeks or so before bottling. It can also get a little crowded in the back room.

A problem that is nice to have is that I’m bringing home a case of beer a week from this class. I’ve never had more than a case of homebrew in the house, and now I have five and counting. It’s a nice problem to have, but I just don’t have the space in my storage room. To further complicate matters, several of these are styles that will do well to age for six months or longer. I have at least three more cases to bring home in the upcoming weeks; I don’t know where I’m going to put it.

I’m sure I’ll manage, even though most of these are styles my wife has no interest in. No domestic disharmony yet.

Relax. Don’t Worry. Have a homebrew.

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