Brewer at Work - Imperial Stout Aged in Whiskey Barrel

Dan's experiment of transferring Imperial Stout into Used Whiskey Barrel for Aging  approx 2 weeks (or more).

Josh - Brewing Day

Josh addes gypsum and calcium added to distilled water
 during the sparge and mashing to control PH, and bring out specific flavors.
  



Josh's Notes: Note taking is the key to brewing consistently

malted barley for Saison style brew

Stirring the grains in the mash tun

Checking temp of grains in the mash tun

refractomer to measure initial gravity of wort

Hops pellets - close up

Hops pellets to be used at different times during the boil



sparging grains - hot water rinses the wert (liquid that makes beer)
 from malted and boiled grains

Gravity Feed System - hot water to sparge grains, to boil pot

wort (beer essence) with hops added at different intervals duirng the final boil

 

boil pot - boiling the wort (liquid from boiling and rinsing the malted grains)
Here is where you add hops, irish moss, or other adjuncts.

 

brewmaster at work - stirring the wort to prevent scalding



The end of a successful brew day.
 





Brewers at Work - Dan's New Brewing Area

Brew space including obligatory bar area......nice

Bench with Barley Mill

Brew Kettle Set Up with Plate Wort Chiller

 

Hot Liquor (water) tank above, "washing"
liquid from the mashed grains

Proud Brewer