Sunny Brewing Days Are Here Again!
It's about time that I get this thing updated. Sorry for the delay, but due to the past rainy weather, I was forced to delay my brewing efforts...until recently that is! I turned into a brewing fool last Sat and finally had a very nice day to brew on. So needless to say I brewed! I ended up brewing a double batch of 2 different beers. Remember that Oatmeal Stout I was talkin about? And how about that second installment of Howies Celebration? Well...you guessed it! I brewed both of these beers and they are now sitting in my trusty bathtub wrapped in soaking wet towels in our second bathroom, along with that light English Ale that I previously brewed. Speaking of which, that one will be kegged this weekend and will be ready to try out in about 10 days after kegging!
The Strong Scotch Ale came out pretty good, and I have just entered that plus the IPA and Brown Ale into a local brew off being held by a nearby brewing club. I should have the results of that in a week or so.
I am also drawing up plans to increase my home brewery's size to be able to increase my capacity. More on that later, but what i'm thinking of doing is to add on an extra mash tun and boil kettle so that I can brew two different styles at the same time. I am still in the thought stage at this point however.
I also would like to add some automation to the brewery and will probably have to purchase a pump soon to get things going.
The Peach Wine will be bottled this Thursday evening and it looks and tastes like a winner! I have promised a few people a bottle of this wine and will also be giving some away for xmas presents too. I make this wine once a year, and everyone that has tried it loves it! I'll try to furnish a few more pics soon..but for the meantime..
Stay safe...and Drink Better Beer...(and wine too) :)
2 Comments:
Have any idea on how to make a hard cider? I hear you can just ferment apple juice with champaign yeast. Ever try it?
Luke
Hi Luke!
to make cider you will need to use pure apple juice and yeast. You mentioned champaign yeast and this would be fine. just get the juice and add the yeast and ferment at 70 deg F until activity has ceased. From there you will want to rack the cider into another clean and sterialized fermentor (glass carboy with lock) and let it stand until it clears up. After it clears, bottle it.
Hope this helps!
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