In the most recent  issue of BYO (May-June 2009), we published a collection of stories grouped together under the title "Breakfast Served Anytime." The idea was to highlight common breakfast food ingredients — such as oats, corn grits, coffee and maple syrup — that could be employed in brewing. And of course, we profiled a couple "wacky" ingredients as well, breakfast cereals and bacon. (Yes, bacon. We got the idea from a brewpub brewer in Washington who did this.)  

Before the holidays, I brewed two beers — the pumpkin ale that I wrote about in a couple installments of my blog and my porter that I brew a couple times every year. 

My homebrew club's homebrew contest — the Austin ZEALOTS Homebrew Inquisition — is coming up. As my homebrew supply has dwindled to next to nothing, I needed to brew some beer. So, that's what I've been doing every other day for the past few days.

Over the Fourth of July weekend, I brewed three beers — an IPA, a porter and a dry stout. In the process, I also got a bunch of brewing equipment cleaned up.

OK, so the week after brewing the IPA and porter, I brewed my pale ale and a dry stout.

I had a beer-intensive extended Memorial Day weekend. (Is there any other kind?) On Thursday, I made two yeast starters (for an IPA and a porter) and a gallon of kräusen beer. Friday morning, I added the fermenting kräusen beer to my Vienna lager. That beer should be just about ready to keg and I hope to get that done later this week.