jjp36
Well-Known Member
So last night I had a couple friends over to hang out and brew some beer. I brewed up 6 gallons of a golden-monkeyish tripel. Time for photos yay!
The grain for this batch was crushed using my newly built pasta crusher:
I tried to get a picture of the crush, but they all came out blurry. It did a good job though, i ended up around 78% efficiency. I think i still need to rough the rollers up more though. It took a while to get through all 15 lbs of grain.
The Mash:
Held at 148 for the whole 90 minutes.
Sparging:
On the counter there you can see a picture of my delicious homebrewed Chocolate Oatmeal stout. That one went over very well.
After that we started the Boil. I forgot to get pictures of that. But I'm sure you all know what boiling wort looks like. Besides, i had more important pictures to take. It was Pork Time!
9lb shoulder dry rubbed and roasted in the oven for 6.5 hours. mmmm.
All pulled apart:
I had fresh rolls, a mustard/vinegar bbq sauce and homemade coleslaw and baked beans as well.
Back to beer. Homemade Candi Syrup goes in with 15 minutes left:
Chilling after the boil:
All tucked away in the beer closet:
Front is the tripel, behind that theres a nugget nectar clone being dryhopped with some simcoe and palisade, and then beers in various stages of bottle conditioning on the left and several cases of emptys.
The grain for this batch was crushed using my newly built pasta crusher:
I tried to get a picture of the crush, but they all came out blurry. It did a good job though, i ended up around 78% efficiency. I think i still need to rough the rollers up more though. It took a while to get through all 15 lbs of grain.
The Mash:
Held at 148 for the whole 90 minutes.
Sparging:
On the counter there you can see a picture of my delicious homebrewed Chocolate Oatmeal stout. That one went over very well.
After that we started the Boil. I forgot to get pictures of that. But I'm sure you all know what boiling wort looks like. Besides, i had more important pictures to take. It was Pork Time!
9lb shoulder dry rubbed and roasted in the oven for 6.5 hours. mmmm.
All pulled apart:
I had fresh rolls, a mustard/vinegar bbq sauce and homemade coleslaw and baked beans as well.
Back to beer. Homemade Candi Syrup goes in with 15 minutes left:
Chilling after the boil:
All tucked away in the beer closet:
Front is the tripel, behind that theres a nugget nectar clone being dryhopped with some simcoe and palisade, and then beers in various stages of bottle conditioning on the left and several cases of emptys.
