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29thfloor: Ingredients for the Belgian Saison
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29thfloor: Sanitized Bucket and Stuff
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29thfloor: Belgian Saison Brewing Day
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29thfloor: Weyermann Carahell Caramel Malt
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29thfloor: Caramel Malt in a muslin bag
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29thfloor: Heating slowly
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29thfloor: Already getting some color
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29thfloor: My ghetto ass thermometer
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29thfloor: Getting to the right temp
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29thfloor: After 30 minutes
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29thfloor: Malt, post-steep
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29thfloor: Inside the bag
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29thfloor: Finally boiling
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29thfloor: First can of light malt extract
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29thfloor: Much lighter than the wheat malt extract I used last time
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29thfloor: Sterling Hops for bittering
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29thfloor: Light Candi Sugar
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29thfloor: Wheat Dried Malt Extract
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29thfloor: IMAG0749
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29thfloor: IMAG0752
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29thfloor: IMAG0754
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29thfloor: IMAG0758