Today is my favorite day of the month. That’s right, beer making day. This months special was a stout with hints of chocolate and cherry (my fave). Thanks to my friend Matt helping, it made it a breeze.
First up you have to get the water to 180 degrees.
after that I added the grains, and let that brew for about 20 mins.
Then removed from the heat and added the malt extract, and back to the heat to get it to a boil. Once it reached a boil I added 1 oz of New Zealand halter hops, and let that boil for 40 min. After that I added a 1/2 oz of American Summit hops for 20 mins with a dash of Irish moss flakes for clarity.
This is my friend Matt dropping the hops in.
Next I chilled the wort (unfermented beer) in a container with ice, and a wort chiller till it reached 65 degrees. The wort chiller is 3/8 copper tubing that I drop into the beer, and hook up to a garden hose to filter cold water thru the wort to cool it, and then into a bucket to water the plants with.
This is me checking the temp.
Next I filtered the wort into a glass carboy to let it ferment. Sorry I forgot to get a pic.
And voila you have fermenting beer.
From there I will keep it in a unplugged freezer for a week to keep it at a stable cool temp, and then transfer it to a secondary fermenter for another week. Then comes the pain: bottling day. I’ll bottle all the beer and let it sit for about 3 days then taste testing begins. Usually after 7 days the beer is ready to drink.
I get all my ingredients thru Seven Bridges. They are an organic brew company out of California with great customer service. I have been ordering my ingredients from them for almost 2 years and haven’t had any problems.