So, we brewed up two batches of beer last night (recipes forthcoming). Here is what I found when I came down this morning:
Not too bad, after adding the yeast just ten and a half hours earlier. Both of these used two packages of dry Whitbread yeast. I started the yeast in a cup of water at 110 F and about a tablespoon of malt extract and let it sit for 45 minutes while the wort boiled. The yeast got nice and foamy, and we saw signs of fermentation starting in the carboys about fifteen minutes after yeast addition. Man, that’s fast!
Nice. I like your icon, by the way.
I’m sure Alton would approve of the endeavor.
Are you an all-grain or an extract brewer? I never made the leap to all-grain. I think I’m going to start a mead next weekend. Maybe it will be ready for AC. BTW, name’s Sabot. The beer-brewin’ bruin. *grin*
Well howdy! I prefer to stick to extract or partial-mash recipes. All-grain brewing looks interesting, but would require extra equipment and controls that I don’t have at my disposal. Maybe further down the line, when I’m employed and have money again…
Meads are quite fun – I made several different ones back in my SCA days, although both mead- and wine-making require for more patience. I prefer the quick(er) payoff you get from beer 🙂
Man, that looks tasty.
I’m probably going to rack my bitter to secondary tomorrow night.
Hey, cool!
Hey, cool! Makes me almost wish I didn’t quit drinking! Almost… it’s been six months now, so I think I’m finally getting used to giving that up. I still think there’s something cool about brewing beer at home. Hope both batches mature well! Take care…
== Bob