It was the Sunday of the NFL championships but stayed off the couch for the day. I started in the morning making mini-baguettes from a recipe in the current issue of Fine Cooking. Ryan and Ben came by and we made a variation of pilsner out in the carport. We used an all-grain recipe, which means all-day. It was cold and windy, our own northern California version of winter. We caught some of the games on the radio. But we finished the day with warm bread, beer fermenting in a carboy and a roast leg of lamb.
So much for Sunday Bloody Sunday.
We’re sparging the grains — running hot water over the grains after they’ve been cooked to extract as much flavor and sugar from them.
Dale Dougherty 