My boys from college are INTENSE brewers and invited me up for a brew day on Saturday. I was out the door by 8am and when I arrived, they’d already gotten started! Post-college guys getting up before noon on a Saturday?
That’s dedication to the craft!
Frank the Tank already had his mash (the grains are submerged in water and raised to a temperature that breaks down the starches into sugars) ready to sparge.
Sparging is when the wort (the liquid that contains the sugar from the mash) is drained from the mash tun (a big pot with a false bottom where you heat the mash) and water is poured over to extract as much of the sugars as possible.
Grayson demonstrates here:
Grayson the Scholar sparging his mash in a studious manner.
When brewing, it’s important to have a homebrew on hand. This was one of Frank’s latest kegs – de-freakin-licious. If I wasn’t sure about homebrew quality before (which I was), I sure would be now! This had lovely notes of toffee and happiness.
It’s also important to be well-fed. Grayson and I ran out for propane tanks, jugs of water and burritos. I got a grilled veggie burrito (NO CHEESE/DAIRY FOR A WEEK NOW!) that was so succulent (heehee, succulent) it made me giggle.
I placed it in a cup, which makes it taste better.
It’s also important to have beer glasses on hand. I don’t know why, but I trust Frank and Grayson when it comes to this stuff.
Frank’s Scottish Midget Ale (yes, that’s really its name) boiling away!
Chillin’ the wort with a wort chiller – an apparatus that connects to a hose or other water source that sends cold water in one end and out the other. When you place it (after sanitizing it!) in your wort, it cools it down much faster.
I will repeat – CLEANLINESS IS THE MOST IMPORTANT THING when it comes to brewing beer! Grayson knows this, as you can see.
Everything was going just great.
Beer pong. Oh, dear Lord.
Time ceased to mean anything.
Growlers, homebrews and six-packs covered the table.
It was a good day.