.I began a Patersbier this Saturday. It had a low mash temp of 147. There really was a three stage mash, but that is a little above my equipment so I opted for the single 60 min mash.
This is the 9 lbs. of Pilsner malt right before it went into the mash tun.
My mash tun got stuck so I wash forced to make a mess and ended up with a wart that was a bit cloudier than the last brew. Oh well, bread beer will be fine.
WYEAST again. They need to hire me as a sales rep. I have had great luck with these activator packs and can pretty much predict when and how ferment will occur. This is a trappist.
1 oz. German tradition (60 min) and .5 oz. Czech Saaz (10 min)
Turkey fry pot. Works as well as any. Katy said "I thought you weren't going to brew inside anymore." I love the honey-tea-esk aroma. She says it smells like sweet potatoes.
Turkey fry pot. Works as well as any. Katy said "I thought you weren't going to brew inside anymore." I love the honey-tea-esk aroma. She says it smells like sweet potatoes.
Irish moss. I put some in with about 20 minutes of boil time left.
St. Pauli Girl in my 25 cent thrift store dimple glass!
St. Pauli Girl in my 25 cent thrift store dimple glass!
Air lock getting ready to burp.
Did I mention the Mead?
I had some honey and I had an extra pack of yeast so I thought, "What the hay." I did not follow any recipe, just added some honey to a gallon of water, a little brown sugar and a few strawberries. I let it cool, pitched the yeast and well....it is turning into something. We will see.......
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