Jason L Connor:
Cooling the wort for my yeast starter
Jason L Connor:
Yeast starter sitting on my stir plate
Jason L Connor:
Heating up the strike liquor
Jason L Connor:
Doughing in at 143º
Jason L Connor:
Mash at 130º
Jason L Connor:
First decoction
Jason L Connor:
Bring the thick mash to a boil
Jason L Connor:
Mixing the first decoction back into the mash
Jason L Connor:
Had to decoct again
Jason L Connor:
Mash stabilized at 150º
Jason L Connor:
Three additions of Hallertauer Hersbrucker hops
Jason L Connor:
New sparge arm
Jason L Connor:
Lautering setup
Jason L Connor:
Sparge arm in action
Jason L Connor:
Collected run-off
Jason L Connor:
Bringing the wort to a roiling boil
Jason L Connor:
New immersion cooler. 50' of copper!
Jason L Connor:
Immersion cooler in action.
Jason L Connor:
Yeast starter 20 hours later
Jason L Connor:
God damn hop pellets...
Jason L Connor:
5 gallons of unfermented beer
Jason L Connor:
Pitching the yeast starter
Jason L Connor:
Used a refrigerator magnet to keep from pouring in the magnetic stirring widget
Jason L Connor:
Stirring widget (white) stuck the magnet
Jason L Connor:
Happy carboy in 59º basement
Jason L Connor:
1.042
Jason L Connor:
Sampling glass at the ready
Jason L Connor:
Sampled
Jason L Connor:
High kraussen