20 Gallons of Love!
Wow! The 20 gallon brew day(s) went off without a hitch....well kinda anyway.
Saturday went pretty well. We did get a later start than we were hoping, I think I had a tough time getting out of bed, but once we got started things went okay. We did run into one snag...we got ready to cool the wort using the magic of the therminator and that's when we figured out the water in line had the wrong type fitting. Well a trip to Home Depot later we got everything worked out. Our brew day took a little longer than expected, but we did get 10 gallons of Peckerhead Red brewed up on Saturday.
We then headed over to a little Mardi Gras celebration that was taking place in the neighborhood. The Gumbo was fantastic as was the camaraderie. Also, let me go off on a tangent how great a selection of beer TX has. At a little grocery store near my sister's house they have more microbrews and craft brews then most liquor stores in OK. I know its our laws that were written during prohibition, but wow, we drank some nice beer this weekend. Beers sampled (that I can remember): Pyramid's Apricot Weizen, Young's Winter Warmer, Chimay Blue, Shiner Dunkelweizen, and New Belgium's Frambozen Rasberry Brown Ale. And, yes, I did have to make a stop on my way back to OK to get more of that Apricot Weizen and a Chimay gift pack of their 3 types of beer and a glass, how cool is that!
Sunday, we brewed up 10 gallons of American Wheat. Things went really good today, we got an earlier start and were finished in about six hours. With these two run throughs we should be set for our big "drunken" brew day demonstration.
So now it's just a waiting game. The beer is happily bubbling away, the yeasties fermenting out all of those sugars washed from the grains and converting it to alcohol. Drew is the keeper of the beer as all 20 gallons is currently in my sister's kitchen. I'm sure he is speaking to it softly and nurturing it to be all the beer it can be.
We should be able to rack to secondary in about a week and let it sit some more.
Current plans for the beer include: Peckerhead Red Leave one 5 gallon as is and complete a normal primary secondary ferment. The second 5 gallon we are planning on dry hopping at secondary. The American wheat we have added American wheat yeast to one 5 gallon, and Belgian Wheat Yeast to the other. So by brewing 2 different beers and these changes we should actually have 4 different beers.
Cheers and Hoppy Brewing!
Saturday went pretty well. We did get a later start than we were hoping, I think I had a tough time getting out of bed, but once we got started things went okay. We did run into one snag...we got ready to cool the wort using the magic of the therminator and that's when we figured out the water in line had the wrong type fitting. Well a trip to Home Depot later we got everything worked out. Our brew day took a little longer than expected, but we did get 10 gallons of Peckerhead Red brewed up on Saturday.
We then headed over to a little Mardi Gras celebration that was taking place in the neighborhood. The Gumbo was fantastic as was the camaraderie. Also, let me go off on a tangent how great a selection of beer TX has. At a little grocery store near my sister's house they have more microbrews and craft brews then most liquor stores in OK. I know its our laws that were written during prohibition, but wow, we drank some nice beer this weekend. Beers sampled (that I can remember): Pyramid's Apricot Weizen, Young's Winter Warmer, Chimay Blue, Shiner Dunkelweizen, and New Belgium's Frambozen Rasberry Brown Ale. And, yes, I did have to make a stop on my way back to OK to get more of that Apricot Weizen and a Chimay gift pack of their 3 types of beer and a glass, how cool is that!
Sunday, we brewed up 10 gallons of American Wheat. Things went really good today, we got an earlier start and were finished in about six hours. With these two run throughs we should be set for our big "drunken" brew day demonstration.
So now it's just a waiting game. The beer is happily bubbling away, the yeasties fermenting out all of those sugars washed from the grains and converting it to alcohol. Drew is the keeper of the beer as all 20 gallons is currently in my sister's kitchen. I'm sure he is speaking to it softly and nurturing it to be all the beer it can be.
We should be able to rack to secondary in about a week and let it sit some more.
Current plans for the beer include: Peckerhead Red Leave one 5 gallon as is and complete a normal primary secondary ferment. The second 5 gallon we are planning on dry hopping at secondary. The American wheat we have added American wheat yeast to one 5 gallon, and Belgian Wheat Yeast to the other. So by brewing 2 different beers and these changes we should actually have 4 different beers.
Cheers and Hoppy Brewing!
posted by The Alfster at 9:28 AM
1 Comments:
The beers have a vigorous fermentation yesterday and today. I was worried about the wheats after the first night because they were located next to a cold window. I wrapped them up in a blanket which gave supprising results. All four are bubbleing nicely. - Drew
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