Monday, August 24, 2009

Barley Water Brewing Co.

That's what we call Chris's brew. Still far from any kind of mass production.
Here is the IPA double batch made Saturday. The one on the left had a yeast starter added and the one on the right he used dry yeast. Just as a little experiment. They will ferment in the frig for a couple of weeks before bottling.

The Rye beer in the secondary fermenter. Beers that go through this extra step have a clearer coloring to them.
The brew kettle. A double batch is all this puppy can handle at a time. Any larger than that, calls for a whole new spectrum of cook ware. Very expensive cookware.

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