Right then Brew No2 is under way. It’s an amber ale from this lot and was started on Nov 5th.
This was a two can kit. The malt and sugar were already mixed together in the two tins and there were packs of yeast and hops
The instructions said warm the tins in hot water so they would pour easier.
Look here they are having a nice warm bath in the kitchen sink.
Here’s one ready for some easy pouring.
After being easily poured into the plastic bucket they had boiling water poured on, after a bit of vigorous stirring cold water was added and when the temp was between 18-23 degrees a quick gravity reading was taken, then the hops and yeast were added.
Well bugger me sideways but I only took pics of the yeast/hops packets and the contents were a bit different to what I was expecting and there’s no pics.
Now me wee yeasties looked like yeast but the hops had been reduced to a white powder, rather like the Bolivian marching powder some of me old chums back in London used to shove up their noses at weekends, although it was supposedly Goldings hop powder, hmmmmm.
So anyway I bunged it all in the bucket put the lid and airlock bubble thingy on and waited for something to happen. Well my suspicions about the Bolivian connection were increased because after only a few hours – as opposed to a few days with the last brew, me wee yeasties were off on one, they were having a right party, bubbles everywhere there was.
After a couple of days the party was over, the poor wee things were pooped, no more bubbles and it was also time for another gravity reading.
Well not being too happy with suspect looking ‘hops’ it was off to the homebrew shop and I bought a packet of vacuum packed hops to add, to try a process called dry hopping – this link will explain what that is all about http://beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/
Now these looked like hops, none of this white powder M’larkey. In they went and hopefully in a few days time the brew will be ready to barrel.