Getting set up! Check out that 7.5 gallon stainless steel pot in all its majesty...
Measuring grains with my so-called "drug scale". I got so much crap for this thing. It's for baking for goodness sakes!
Steeping our specialty grains.
Lighting the spectacularly huge propane burner.
Checking grain steepage with my precision gadgetry. Temp a little low perhaps, but ok.
Boil time!
Gigantic pot full of water + Humongous propane burner = fast boil even in cold weather!
Pretty day...
Steeping is done.
Adding the dry malt extract (DME). It sticks madly to the bag because of the steam.
Ice bath in an actual ice bath.
Great cold break!
Pouring into the plastic carboy.
Lounging about between batches.
Drinking beer while making beer -- some sort of beery vortex! Two great local beers here.
During boil #2 we were sick of being cold...
Boiling 8-dollar Belgian candy sugar with water. What a racket!
Waiting for the wort to chill.
My favorite picture of the day - pouring the wort into the carboy.
The patented Ben Aeration method.
Pitching the yeast in place.
Getting set up! Check out that 7.5 gallon stainless steel pot in all its majesty...
Measuring grains with my so-called "drug scale". I got so much crap for this thing. It's for baking for goodness sakes!
Steeping our specialty grains.
Lighting the spectacularly huge propane burner.
Checking grain steepage with my precision gadgetry. Temp a little low perhaps, but ok.
Boil time!
Gigantic pot full of water + Humongous propane burner = fast boil even in cold weather!
Pretty day...
Steeping is done.
Adding the dry malt extract (DME). It sticks madly to the bag because of the steam.
Ice bath in an actual ice bath.
Great cold break!
Pouring into the plastic carboy.
Lounging about between batches.
Drinking beer while making beer -- some sort of beery vortex! Two great local beers here.
During boil #2 we were sick of being cold...
Boiling 8-dollar Belgian candy sugar with water. What a racket!
Waiting for the wort to chill.
My favorite picture of the day - pouring the wort into the carboy.
The patented Ben Aeration method.
Pitching the yeast in place.
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