Bro Beer

We spent St. Patrick's Day weekend with J.'s brother and sister-in-law in Tacoma. They have been making beer (this was their 7th batch, we believe) and having fun. It was great to taste of their resent works while brewing up a new batch. We've never done this before, so it was fun to see how it all works. Unfortunately, we had to leave before this batch was finished. We'll have to hear how it turns out. Enjoy the photos of the process.
By the way, any errors are our fault, not J.'s brother's. It was likely our addled brains that didn't track.



Bro - feel free to correct any of this! You're the brewer, not us. We just took the pictures and had fun!

2 1/2 gallons of water @ 170 degrees soaking the grains in bag

Times up, pulling the grain bag and rinsing it

Adding brewing malt extract

Adding the dry malt extract

Boiling before adding the hops

First we added Centennial Hops

We were/are making a creamy stout, so here comes the lactose sugar

Adding a little Irish moss

Adding the Tettnanger hops

Cooling the batch down

Pouring it off into the fermenting bucket

In the past, Bro has used bags for the hops, etc. But time thought he'd try straining it.

L. is again getting into the action (she was stirring earlier).

Adding water to wart to bring the total to 5 1/2 gallons. After racking, etc, will yield about 5 gallons.

Adding the yeast

Stirring it all in

Adding lid with airlock

Ready to find a dark place to brew for 2-3 (more?) days.

Hard to believe that this may be ready for the next step by now! Wow!