|
|||||
|
We start with a clean workspace, heat resistent gloves, a scale, bowls, and large measuring pitchers..... |
|||||
|
|
|||||
|
The malt syrup is measured.... It's thick and heavy |
|||||
|
|
|||||
|
We like darker beers... some of us are convinced that the ethereal power of dark roasted grain has the power to regrow hair. |
|||||
|
Adding the malt to the kettle
|
|||||
|
A variety of hops are measured and added to the wort at various stages |
|||||
|
It requires close supervision, we're scientists.
|
|||||
|
a yeast culture is started
|
|||||
|
and added to the quickly cooled wort after it's moved to the fermentation vessel
|
|||||
|
We leave our beer to ferment and age for a couple of weeks and then return for bottling.... |
|||||
|
|
|||||
|
The bottles are filled and capped, but we must be sure that the beer we're bottling meets our stringent standards |
|||||
|
so we taste test |
|||||
|
|
|||||
|
It's really good, and it's really fresh, so we keep bottling and we keep testing
|
|||||
|
Then we bring it home
|
|||||
|
|