Doing a mash and a batch sparge and vorlauf and all that stuff was pretty labor intensive, I kind of almost forgot everything I learned on my first brewday. However! It did all come back to me, more or less, with some gentle reminding. We went to Brewstock to acquire some Maris Otter, Crystal 60, Crystal 120, Pale Chocolate Malt, Black Patent Malt. Aaron was out for the day at Jazz Fest, but the folks there were super helpful and actually measured and crushed the grains for us. Got some Wyeast (liquid smackpack this time!) some Kent Golding for bittering and Simcoe for dryhopping, some sanitizer, and one of those adhesive thermostats so I can better monitor the fermentation temperature this time around.
|Grains before the mashing|
|The general set up - mash tun on the left, brew/boil kettle on the right|
|Having a homebrew while homebrewing|
|Sparging some more...|
|From mash tun to...|
|... boil kettle|
|The Cooling of the Wort|
|Brew days are very exhausting!|
I'm excited to see what happens! Hopefully, something generally delicious.