So, we’re transitioning to an all grain brewing system… this is going to be interesting! For the last 12 years we have been extract brewing, which is a much shorter process as the grains have already been extracted. B says it’s like taking 4-6 hours out of the process to brew extract. Moving to all grain will allow for more control over the recipes and uniqueness of the beer. On Friday we brewed our last extract brew with a few tweaks to the recipe.
This particular brew is a chocolate double bock. I’m so excited for this one! Well, actually this picture is a conglomeration of the ingredients for the next two brews. The double bock and the very first all-grain vanilla cream ale with a hint of orange peel!
The brew process on an extract usually takes about 2 hours. It seems to take B much longer because he is meticulous about sanitizing EVERYTHING! Which is exactly how it should be. Beer can’t be good if there’s goofy stuff stuck in the tubing, boil pot, carboy, airlock, etc.
It’s definitely a dark one! The thing about brewing at home is that my house smells like beer and hops for the next two days. It’s a good think we like beer! Since we’ve moved to a keg system, this one should be ready in about 2 weeks. Hopefully then, we’ll start having tastings and can wrap our heads around how to make this into a business.
The process is always a learning opportunity, especially when it’s a very active beer. Oops!
Fortunately we were only gone a few hours to come home to this! A relatively easy clean up and then a re-route for blow off. And in a few weeks time, we’ll have some great home brew with a few good friends! I’ll let you know how it turns out!