Sanitation, the most important step!
Beer cabinet!
Weighing the hops.
Is it 160°F yet?
We forgot to get a grain bag, so we improvised...
Steady...
20 minutes later!
The secret to chilling a beer quickly!
Super-chill!
Mmm.. candy. 8lbs of pale malt extract.
Get it all out!
The hops are in the bag!
60 minutes of boil time!
The yeast is in action!
All done!
Cool it down fast! One day we'll get a real wort chiller.
It puts the wort in the carboy, or else it gets the hose again!
Straining to get the Irish moss and grain sediment out.
Aerating time! Also makes the temperature consistent for measuring accuracy.
A little too warm to pitch the yeast just yet. We'll wait a while.
Taking the original gravity...
1.060! Not too far from the estimation.
Getting ready in the fermentation chiller.
Yeast is pitched! Bubbling time!
