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Brewing Beer
Tue, Feb 21 2006

So here's how I made the mash I intended to ferment to make the beer:

I boiled the 1200 millliliters of water with the 454 grams of malt extract, the contents of half a capsule of St. John's Wort, 4 Tablespoons of sugar and 1 Tablespoon of cocoa, then poured it into two 1-litre jars. When it had cooled down, I added some yeast to it. The instructions I had read said not to use bread yeast, but bread yeast was all I had so bread yeast was what I used.

After about 10 days, I stirred it thoroughly and then set it back to wait for it to settle. The plan is that it will "throw down a sediment", as wine does, and when it has done so, I will siphon or pour off the clear stuff on the top above the sediment, then pour it into wine bottles with some added sugar, and plug it securely with a plastic cork and wait for the residual yeast to eat the added sugar and excrete carbon dioxide to fizzy it up. That, at least, is the plan.

Posted Charlotte O'Neil at 8:04 AM GMT
Updated: Tue, Feb 21 2006 8:14 AM GMT
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