This is all the gear we used. the ingredients are at the top; and we had a coarse and fine strainer to strain the wort into the carboy (a 5 gallon water jug), and a siphon tube to get the wort into the carboy.
These are some specialty grains we steeped in our pot of water at 167 degrees for about 15 minutes, before adding the rest of the hops and malt.
This is Dan mixing in the hops and malt. It was just like mixing a bunch of really thick flour into a lot of water, and took us about 10 minutes to do.
Now we let it boil for an hour...
Then we needed to chill it 75 degrees. being that all we had was a sink and a handful of ice that took about an hour also.
After the wort chilled we needed to siphon it into our carboy. We didn't take any pictures of this because it involved me sucking a big tube really hard, which is bad enough; aside from getting a bunch of preconceived beer in my mouth and on the floor, which is still sticky I think. But we got it in!
There she blows! Once we got it in the bottle we added a yeast packet, put an air lock and here we are!
Here is a video of the beer just a few hours after. its churning itself, which it did for about 5 days. all those bubbles coming out of the air lock is C02, which needs to be released or else the bottle would blow up, which is the last thing I need. the air lock lets gases out with out letting harmful bacteria in.So, its been about a week and a half since we started the brew. Since then the bubbling has stopped and we transferred the beer into another carboy. We did that so we could get more of the sediment out and let the beer "clean" itself up. now we're preparing to bottle! Which should happen in the next few days.
Stay tuned for more pictures of the secondary carboy, and bottling updates!!! coming very soon!!!!
