Flagon Slayer Brewery

I leave for California tomorrow, so thought I’d get an update in. Put the Cyser into primary, with the addition of 1/4 cup brown sugar to darken the flavor a little more. It smells delicious, with a 1.121 starting gravity, and should be perfect by December. Full writeup when I rack it into secondary.

Also, in the mail today I received a wine label from Schloss Vollrads, a Matuschka estate that’s been selling wine since the year 1211, and had 27 generations of family history until the suicide. The label is from 1893 and very cool… I’m thinking that with some photoshop magic it’ll be perfect for marking my Mead.

Hail, brewers!  Flagon Slayer Brewery is group of techie homebrewers who congregate around Louisville, KY.  We believe that there’s something special about creating a living, bubbling entity, who just happens to produce our friend, Ethanol.  We’ll be sharing recipes and brewing methods along the way, and keep you updated as the batches mature.  Hopefully a few of them will turn out…

Skål!