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Brew Day

Today was a

Times here are relative to the start of the boil.

-4 hours I "smacked" the yeast pack and intoduced 100 billion yeast cells to some food to get them going.




Remember this profile shot as it will show up later.

-1 hour, set out equipment and ingredients and sanitize everything that will come in contact with the beer:


I decided to use good water this time instead of tap water.


There is one thing that is almost as important as sanitizing and that is to make sure you drink as you brew!

-45 mins, water put on low and crushed crystal malt put in muslin bag and "mashed" in hot water for 45 mins:



Mmmmm, smells great already! After the grain addition the liquid is now called "wort".

The zero hour has come! Remove the spent grains and bring wort to a boil:


0 mins, adding dried malt extract(DME), water stabilizers and first hops addition:



Columbus hop pellets.

30 mins:

Adding Irish moss...


Simcoe hop pellets.

At 45 mins I added more DME, some candied sugar and some rice extract. Basically, the more "sugar" you add, the more alcohol will be produced, so this is going to be a powerful brew.

50 minutes into the boil I dropped the wort chiller in the pot to sterilize it:


At 5 minutes I added more of both kinds of hops(this will also be dry hopped after fermentation is over).

At 1 hour I took the pot off the boil, took it outside, hooked up hoses to the wort chiller, added the rest of the water, to 5 gallons and cooled off the wort. This went amazingly fast with the wort chiller. Basically, the faster you chill the wort, the better the beer will be.

1:15, let's get that wort into a carboy:






Now, remember that profile view of the yeast packet? Well those little bad boys have been doing some serious eating(and farting):


Let's give them more food!:



Yay! In about 2-3 weeks this will be BEER! And it will find a new home in the kegerator.

Thought I would include a pic of its cousin, so the zinfandel doesn't get jealous:

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Comments

( 7 comments — Leave a comment )
zette
Oct. 30th, 2006 01:51 am (UTC)
Looks great! I like the pictures of the process. My dad has been an avid homebrewer for years and loves it. Fun!
democritus
Oct. 30th, 2006 04:31 am (UTC)
ROFL at your icon! That is the best!
karald
Oct. 30th, 2006 02:18 am (UTC)
That's so cool, thanks for posting that!
democritus
Oct. 30th, 2006 04:32 am (UTC)
Come on up in a few weeks and have some!
vengeant
Oct. 30th, 2006 04:02 am (UTC)
That looks awesome! Thanks for posting about it!

So, um, what's the tubing thing on the top of the bottles?
democritus
Oct. 30th, 2006 04:38 am (UTC)
They're airlocks. You put water in them and they keep the beer/wine from getting oxidized while letting the excess CO2 out.

http://www.youtube.com/watch?v=KlFsD1iA2Lo
xviragox
Oct. 30th, 2006 02:10 pm (UTC)
I'd like to know who does the quality control on the '100 Billion Yeast Cells.'
( 7 comments — Leave a comment )