May 13th, 2009
Brewing with Brewer : Malt Extract
Brewer poses with the Malt Extract.
I brewed an Oatmeal Stout last night, and took a few pictures while I was doing it. I started at 6pm and finished up at about 10:30pm. This is about an hour quicker than last time. I got a new device called a wort chiller that cools the wort (beer before it is carbonated) from 200? F to 80? F in about 15 minutes. With the last batch, I used ice and time to cool the wort, which took about an hour and a half. Cooling the wort as quickly as possible and sealing it up as quickly as possible will prevent contamination.
I used liquid yeast this time, last time it was dry yeast. This yeast gets combined with a little bit of the wort and then sits for 24-48 hours. I didn't realize this until about a third of the way through the process so I will be adding the yeast tomorrow evening.
