Thursday, October 29, 2015

What Should I Write About On This Blog Thing Next?

Photo courtesy of Fuj.


Hello!

My name is Derek. You may remember me as the guy who used to blog here on bear-flavored.com about farmhouse ales and Brettanomyces and juicy IPAs, sharing my experiences via long, rambling posts jam packed full of questionable information, dumb jokes, and unprovoked existentialism.

I have not posted all that terribly much this year, which I feel very bad about. Sorry about that! At this point, I still don't want to make any promises about hitting a certain time frame during which I'll be able to blog again regularly. As it turns out, after spending the vast majority of my time making beer, it's very hard to muster the energy to then spend my few remaining free minutes further thinking and writing about beer! As anyone could guess, at that point, all my brain really encourages me to do is pour myself a nice tall glass of bourbon, throw on a movie, and question every decision I've ever made in my life. So who knows if I'll ever be able to post again as often as during those blissful days past as a care-free homebrewer with all the time and energy in the world, but I do not plan to ever give up on the blog, and am always pondering and considering and brainstorming what I can write about next.

On the plus side, I am now done with all significant writing work on The Fermented Man, which should still be on track for release next spring / summer. Get excited! It's going to be real great! In fact, I can all but promise that The Fermented Man will be your new favorite book about a person living entirely off of fermented food for a year. But seriously, I'm really happy (and immensely relieved) by how well it came out, and I will hopefully be sharing more specific details very soon.

In preparation for hopefully being able to write a few more blog posts on a semi-regular-ish basis, maybe, eventually, at some point, I would like to first humbly ask what you all might be curious to read about?

I can of course continue to think of the usual dumb ideas that I tend to think of, and will even go so far as to share some of the possible future dumb ideas I have thought of for future blog posts, so you can tell me if you would particularly like to read about any of them. But if there is something that you are curious about — related to homebrewing, commercial brewing, running a brewery, starting a brewery, farmhouse brewery peculiarities, hiking up mountains, the inexorable nature of life, etc.  — I am more than happy to address them.

First, though, here are some things I've been wanting to write about, but have not posted about yet. Some of these I may post about very soon; others will be discarded as pretty stupid ideas. Some of these are half-written posts in my draft folder; others I have not yet attempted to write at all. Just to give you an idea of some of the things that may be coming along soon, if I can muster the energy:

- Imperial Maple Stout - Tasting Notes

- Sour Black Ales - Tasting Notes

- 5 Methods for Spontaneously Fermenting Beer with Wild Microbes

- Where Am I? What Is This Place? What Year Is It?

- Kettle Souring vs. Mixed Culture Fermentation - My Thoughts On the Greatest Controversy of the Modern Age

- Do We Overestimate the Time Brettanomyces Needs to Complete Fermentation?

- A Day in the Life of a Modern Farmhouse Brewery

- Hazy IPAs and the New Wave of Extra Pulp Hop Juice - Addressing the Greatest Controversy of the Modern Age

- How Can You Objectively Know If Your Beer is Any Good?

- Something Else About Yeast Cultures, Or Possibly Barrel Aging, I Guess?

- What Is It Like to Transition From Homebrewing (5 Gallon Batches) into Large-Scale Commercial Brewing (1000 Gallons at a Time)?

- How Does One Maintain a Healthy Dating and Social Life When Trapped On a Remote Farm Working Absurd Hours? (Please, I'm Begging You, Someone Tell Me)

- 5 Pros and Cons of Commercial Brewing vs. Homebrewing

- The IBU Arms Race is Over, and That Pleases and Sparkles with Me

- Beer Hype - Some Reflections on the Greatest Controversy of the Modern Age

- My Experiences Developing the Beer Lineup for a New Brewery

- Is the Era of Flagship Beers and Core Lineups Over?

- Thinking About Opening Your Own Brewery? Just Pause For a Second - Have You Considered the Bottled Water Business, Instead? Or Perhaps Becoming a Hedge Fund Manager? I Have Friends Who Do Graphic Design, and That Seems Like A Really Nice Thing To Do For a Living



Please leave your suggestions and desires now so that I may continue to stall for another week or two before having to do any real work. Hit me!




13 comments:

  1. My experience is very similar to yours. The jump from super excited homebrewer & blogger to pro brewer is one that will sap a lot of your energy to blog about anything. I have managed to post every six months or so about the funky beers I'm working on though. That seems to be something I can get excited enough about to still take the time to write a blog entry (occasionally). So if you want to write something I'm excited to read, write about funk. Realistically though, write about whatever excites you. Because that's probably the only real chance you have of wanting to keep it even remotely updated. :)

    ReplyDelete
  2. - How Does One Maintain a Healthy Dating and Social Life When Trapped On a Remote Farm Working Absurd Hours? (Please, I'm Begging You, Someone Tell Me)

    Have you considered FarmersOnly.com?

    ReplyDelete
    Replies
    1. City folks just don't understand!

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    2. I was actually really curious how ridiculous that website would actually be and it was in fact exactly as ridiculous as I expected it to be.

      Delete
  3. I want to read "where am I?", "A day in the life" and "how does one maintain.." !

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    Replies
    1. I will definitely write at least one of those.

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  4. Yes to all, especially those pertaining to opening a brewery, commercial brewing, etc, and overestimating Brett time frames.

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  5. Good to see you're still blogging a bit!

    I'd read just about all of those topics, but would especially look forward to " 5 Methods for Spontaneously Fermenting Beer with Wild Microbes"

    Cheers!

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    Replies
    1. That one is actually mostly written, so I will hopefully post it in the relatively near future!

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  6. I'd like to read all three articles on the greatest controversy of the modern age. I think they're all interesting subjects, and I love the comedy in the hyperbole of calling them all the "Greatest Controversy of the Modern Age."

    ReplyDelete
  7. A lot of these topics sound dope!
    - Sour Black Ales - Tasting Notes
    - 5 Methods for Spontaneously Fermenting Beer with Wild Microbes
    Kettle Souring vs. Mixed Culture Fermentation - My Thoughts On the Greatest Controversy of the Modern Age
    -Do We Overestimate the Time Brettanomyces Needs to Complete Fermentation?
    -What Is It Like to Transition From Homebrewing (5 Gallon Batches) into Large-Scale Commercial Brewing (1000 Gallons at a Time)?

    I look forward to your blog posts, keep up the good work!
    Cheers,
    Josh

    ReplyDelete
  8. Certainly throwing in the towel on the blog after transitioning into being a full-time pro brewer would be totally understandable. Since I do enjoy the blog a lot, I would be happy if you kept at it though. I'd certainly want to hear you thought on:

    - Kettle Souring vs. Mixed Culture Fermentation:

    Not really that interested in hearing about the "drama" between these two methods. They are tools, and as long as people use them right, and don't try to pass of beers brewed with the former method as something brewed with the latter method over a period of years there should be no controversy. I'd be much more interested in hearing about how to start out with mixed cultures for beers (especially saison). What yeasts/bacteria blend best in your experience? What are good approximate cell counts for the different components. Keep them separate and stagger your pitch or co-pitch a reusable mixed culture? Do you use a starter? Oxygenate or not? Stirplate or not? How does different mixed cultures evolve with reuse? What is the difference between a mixed culture meant for quick turn-around saisons and long-aged sour beers?

    - Do We Overestimate the Time Brettanomyces Needs to Complete Fermentation?

    I'd love to know.

    - Hazy IPAs and the New Wave of Extra Pulp Hop Juice

    Yes please. I liked the Gose article, so one on this fad would also be cool.

    - Something Else About Yeast Cultures

    Do you know much about clean saisons? People speculate so much about what magic Dupont uses. I'd love to hear your thoughts.

    - My Experiences Developing the Beer Lineup for a New Brewery

    Yes please. Why did you choose the styles you chose, and just how do you make something "to brand"?

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  9. If I got into the bottled water business, what kind of water should I be trying to sell? Murky or Clear?

    ReplyDelete

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