Happy yeast, happy brewer. Always glad to see a batch take off. I will add some black treacle towards the end of primary fermentation for a bit of flavor and a modest alcohol boost.
“Instead of cursing the darkness, light a candle.” — Benjamin Franklin
Or, brew a beer inspired by history. Love this recipe, can’t wait to share it when it is ready in a few weeks.
Not bad for a morning’s work. The, ahem, after mash. About halfway done. Wort sample was spot on: pitch black, roasty, but still sweet.
Stopped by @MdHomebrew yesterday to grab ingredients for my next batch. Rebrewing my historical Scottish double brown stout to enjoy before the weather starts to warm again.
Always grateful to take this gallon growler home empty of my home brew after a work happy hour. Part of me is still anxious that it won’t always get finished.
Put one of my favorites recipes on tap earlier, Cursing the Darkness, a historical, Scottish double brown stout.
Decided to try something different. Invested in a cart for the cellar and some hose to use the water hookup. Filter is still on its was for water to touches anything other than PBW and the keg washer. So much less lugging.
Yesterday’s labors have paid off. The yeast seem happy.
The after math, aka when your whirlpool is pretty effective. Yeast is pitched and everything is cleaned and set out to dry. Glad to be done, it’s all up to the yeast now.
Fermenter is clean, sanitized and sealed, all ready for fresh wort. Whirlpool is running now, then hop stand and done.