This was January, 2005. main page.
Loading all my brew gear into the back of the truck on a foggy January morning to head over to Josh's house for a group brew session.
All the equipment was unloaded and staged for use. Here is a view from the west side and the east side.
45 pounds of British Pale malt went into this 100qt cooler with plans to make three 5-gallon batches of beer. Josh stirs to make sure there are no dusy dough-balls left.
Our efficiency was higher than expected, so we were able to fill 4 pots for
Josh to watch over rather than the expected three. Clockwise from the upper
left are:
After the boil, the pot gets moved to the chilling station.
I've never seen a hydrometer bob so high as I did in the predilution Barleywine sample.
This was something like 1.144 that we diluted down to 1.117 in the fermenter.
After all the work is done, we get to take a load off and
enjoy a New Glarus Cherry Beer. From left to right, that's Josh, Danny, and Jon.
The ESB/Old Ale was dumped from the pot straight into the carboy fermenter
so the hops are visible at the top and the trub at the bottom. Racking in a couple of days will take care of that.
The Barleywine krausened up so high that it crawled right out of the bucket.
It got even worse before it got better - the foam flow reached all the way to the floor. After 10 days the krausen had all fallen
to a dense 2 inch thick layer in the bottom of the bucket and the gravity was 1.022 for an estimated ABV of 12.4%.
Last updated February 10, 2005
