After a 4 year gap I've resumed homebrewing.
Why the gap?
I use a full-mash method with 4 Kg. of crushed barley grain as the main ingredient. The process is quite time consuming and fraught with hazards.
What hazards?
The main one is risk of infection, and consequently producing a fowl-tasting, vinegary concoction. After about 7 hours hard labour: mashing, boiling, bottling and finally about 6 weeks of waiting to find that you've got a disaster on your hands is a nashing of teeth and tearing out of hair situation. Hence nowadays I'm nearly toothless and follickly challenged.
Oops, must go downstairs now and attend to the brew. I'll finish this later. Meanwhile enjoy the photo above of the surface of a frothing brew. Please don't tell me it looks like vomit.
2 comments:
Fingers crossed for a good one!
Assume it's all bottled up by now?
Yup. It's all bottled up, sampling has commenced and me and A-K are very satisfied with the result
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