We've got a batch or beechwood smoked porter boiling right now and a batch of bourbon porter mashing...
Pics to follow.
Pics to follow.
mm.. beer
You asked for it...
Full album here: http://s48.photobucket.com/albums/f226/BadDNA/beer/2-15-09/
Prepping the hot liquor:
Grain:
Dough in:
Stir:
Sparge:
Mmm wort:
Keep the grain wet:
Boil:
Adding hops:
More boil:
Setting up the chiller:
Hot wort in, cool wort out:
RDWHAH:
All done:
Pitching the yeast:
Add the airlock:
Second batch, bourbon porter:
Weighed out hop additions:
Through the chiller again:
the first batch, smoked porter, on the right after 15 hours, the second batch on the left, bourbon porter, after 13 hours:
Full album here: http://s48.photobucket.com/albums/f226/BadDNA/beer/2-15-09/
Prepping the hot liquor:
Grain:
Dough in:
Stir:
Sparge:
Mmm wort:
Keep the grain wet:
Boil:
Adding hops:
More boil:
Setting up the chiller:
Hot wort in, cool wort out:
RDWHAH:
All done:
Pitching the yeast:
Add the airlock:
Second batch, bourbon porter:
Weighed out hop additions:
Through the chiller again:
the first batch, smoked porter, on the right after 15 hours, the second batch on the left, bourbon porter, after 13 hours:
:beerjam:
How does that wort chiller work? Looks much different than the submerging one you gave me.
How does that wort chiller work? Looks much different than the submerging one you gave me.
It is much different, it's a counterflow chiller. The construction of it is such that the wort flows through a copper coil inside the garden hose and water flows through the garden hose outside the copper in the opposite direction (counterflow). As the water circulates it draws heat out of the wort so you get cold water in > hot water out and hot wort in > cold wort out. You can adjust (to a degree) the temperature of the wort coming out by regulating the flow of cold water in. I've been in a position to pitch a lager yeast at 50 degrees immediately after chilling with this thing but by turning down the water flow a little I can keep it just warm enough that it's ready for an ale yeast @ 70 degrees.
The immersion chiller you have is an inexpensive way of getting the job done quicker than submerging the kettle in an ice bath but this really speeds things up. It's not a necessity but if you have a kettle with a spigot like mine, so you can flow directly from the kettle to the fermenter, it's a convenient luxury.
NEAT. The one you gave me certainly gets the job done, although I destroyed the threads on the faucet putting an adapter on. 
Wife isn't too happy about that.
Wife isn't too happy about that.
D'oh!NEAT. The one you gave me certainly gets the job done, although I destroyed the threads on the faucet putting an adapter on.
No worries MBC will have that fixed in a jiffy.NEAT. The one you gave me certainly gets the job done, although I destroyed the threads on the faucet putting an adapter on.
Looking good!
I cooked up a Dark Porter last night. Still no activity in the air lock, 14 hours later... I'm not worried though, I'm having a home brew..
I can't imagine how fast a counter flow chiller brings the temp down, my immersion chiller works crazy fast...
I cooked up a Dark Porter last night. Still no activity in the air lock, 14 hours later... I'm not worried though, I'm having a home brew..
I can't imagine how fast a counter flow chiller brings the temp down, my immersion chiller works crazy fast...
It's only 10:30am and I want a beer!
It's 5:30pm in Amsterdam.
Your wife is leaving me taunting messages on Facebook, waving her all grain brewing skills in my face.It's 5:30pm in Amsterdam.
She had help...you're welcome to come over and give it a go with my gear any time you want.