And by “that,” of course, I mean this:
I was at Saturday’s game, where we came back from 0-6 in the 4th with an RBI single and a grand slam, and ended up giving the Yankees a 16-11 drubbing, so I’m not too sad not to have seen the steal in person, but wow. The look of “wuh?” on Pettitte’s face is priceless.
It’s half-past midnight on the East Coast, and the Red Sox just swept the Colorado Rockies to win their second World Series in three years. In 2004, to celebrate, I put together a recipe I called “World Champion Strong Red Ale” — clearly, it’s time for a reprise.
The original WCSRA was an extract brew with specialty grains, but I think it’s time to make the leap to all-grain brewing, now. From what I’ve been reading, it sounds like a large cooler fitted with a manifold of slotted pipe for drawing off the wort is a popular DIY mash/lauter tun, so I’m going to try that out. Planned recipe after the jump.
