Brewday 2009

Monday, February 23rd, 2009 | Beer, Homebrew

Last Saturday was the first of hopefully many brew-days this year.  I have been an active homebrewer for almost a year and a half now.   My love for homebrewing started while walking down a Home Hardware store in the small town of Qualicum on Vancouver Island.  This particular store sold a home brewing kit – the thought of brewing my own beer was intriguing and had never previously crossed my mind.  Although I did not buy the kit that day, I made it my personal mission to become a homebrew master – I’m not there yet, but one day.

Unfortunately, all of my friends, including Chris, who clearly cares more about Mats Sundin than me, were busy, so had to go it alone.  All in all it was a relaxing Saturday spent brewing what will hopefully become a delicious IPA.

Wyeast 1968 London ESB Yeast - it should leave a pronounced malt flavour in the beer to balance out the hops
Wyeast 1968 London ESB Yeast – it should leave a pronounced malt flavour in the beer to balance out the hops bitterness

The Mash Tun - 2 Row Pale Malt, Munich Malt, Caramel 80, Bicuit, Carapils
The Mash Tun – 2 Row Pale Malt, Munich Malt, Caramel 80, Biscuit, Carapils. This should be maltier than most American IPA’s

Vaurlautter - Draining sweet wort from the mash and then pouring the hot wort back into the mash again and again until the wort runs clear. Any grain left in the wort could result in an astringent taste/mouthfeel.

Vorlaufing - Draining sweet wort from the mash and then recirculating back into the mash tun again and again until the wort runs clear. Any grain left in the wort could result in an astringent taste and mouthfeel.

Wort slowly filling the brew kettle

Wort slowly filling the brew kettle

Sweet wort in the brew kettle approaching a boil. Once it reaches a boil the foam layer on top explosed everywhere if the brewer is not standing by.

Sweet wort in the brew kettle approaching a boil. Once it reaches a boil the foam layer on top explodes everywhere - if the brewer is not standing by.

The Brewkettle

The Brewkettle

Adding hops to the wort. Centeniall 60 min, Cascade 30 min, Amarillo 5 min

Adding hops to the wort. Centennial 60 min, Cascade 30 min, Amarillo 5 min

Immersion wort chiller cooling of the wort. The hot wort needs to go from boiling to room tempurate in 30 minutes or less. If not a nasty infection could occur.

Immersion wort chiller cooling the wort. The hot wort needs to go from boiling to room temperature as quickly as possible. If not a nasty infection could spoil the brew.

Cooled wort begning its weeklong ferment. I'll start at 66F and slowly ramp up to 70F over the course of a week. London ESB yeast has a reputatin for throwing in the towel before the ferment is finished, the warmer tempurature should help the yeast along.

Cooled wort beginning its week long ferment.

Erik

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3 Comments to Brewday 2009

Chris
February 24, 2009

I can’t wait to drink this for you. And I could have made other arrangements had I known before 10:30AM on Saturday that you were making beer that day, is all I’m saying.

Brad
February 25, 2009

Balls, i was studying instead of making beers…..i regret that decision!!

Erik
February 25, 2009

Brad, don’t fret. I am more than willing to share.

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