Rare blog, rattlin’ blog
I am part of the remote co-working community Workantile, in downtown Ann Arbor. We have small private rooms for taking conference calls and I often find them stuffy and notice I’m tired by the end of a meeting. I’d read that excessive CO2 build-up in meetings can impair cognitive function. Was that the case, or was I just bored from the meetings?
I borrowed an Indoor Air Quality Meter from my amazing local library (by Sper Scientific, normally $400, for me, $0) and went to find out.
For Round 9 of the Knob Creek sour barrel project, we brewed a Berliner Weisse. This was the simplest recipe I’ve brewed: 60% Pilsner malt, 40% Wheat malt, 1.040 OG (our actual was more like 1.035). No hops: hops inhibit lactobacillus and there’s no hop character needed for the style.
Spencer and I brewed a quadruple batch (23 gallons) – this included an extra 5 gallons to be shared by the group, covering the angel’s share and making for fuller take-home portions. I thought I’d get by with reusing the yeast cake from a batch of cider; that failed to take off so I pitched a fresh packet of US-05.