For those who do not know, we started brewing our own beer about a year and a half ago (thanks to the encouragement from Kara's brother and expert brewer, Eric.) During the massive overhaul of the house we have continued this hobby. We figure that at some point the house will be ready for guests, and we can celebrate with some homebrews!
This weekend we brewed up a KC Wheat beer (a knock-off of Boulevard Wheat) that is now in the primary fermenter. For those who are not crazy homebrewers like us, there are various stages to brewing. The actual 'brewing' itself when you spend about 3 hours heating and cooling the water, grains and hops into what is called wort. Then it goes into the primary fermenter with the yeast for about a week. After that you transfer it to the secondary fermenter (that is the option we choose anyway) for another 2 weeks or so. Then you add the sugar (for carbonation) and bottle up the beer. Two weeks after that (at the earliest) it is ready for tasting. Each batch makes up approximately 48 bottles of beer.
It is a great hobby with amazing results. And we enjoy doing it together which is the best part.
Here is what we have on board:
Up Next for Brewing: KC Pale Ale (knock-off of Boulevard Pale Ale)
Primary Fermenter: KC Wheat
Secondary Fermenter #1: Copper Ale (aka DMB Bong Water)
Secondary Fermenter #2: Cherry Wheat (Kara's Favorite)
Just Bottled: Cream Ale
2 Weeks in the Bottle: Tongue Splitter Ale
Ready for Consumption: Hank's Hefeweizen
We are outgrowing our beer closet- and may have to find a new place to store things!
This weekend we brewed up a KC Wheat beer (a knock-off of Boulevard Wheat) that is now in the primary fermenter. For those who are not crazy homebrewers like us, there are various stages to brewing. The actual 'brewing' itself when you spend about 3 hours heating and cooling the water, grains and hops into what is called wort. Then it goes into the primary fermenter with the yeast for about a week. After that you transfer it to the secondary fermenter (that is the option we choose anyway) for another 2 weeks or so. Then you add the sugar (for carbonation) and bottle up the beer. Two weeks after that (at the earliest) it is ready for tasting. Each batch makes up approximately 48 bottles of beer.
It is a great hobby with amazing results. And we enjoy doing it together which is the best part.
Here is what we have on board:
Up Next for Brewing: KC Pale Ale (knock-off of Boulevard Pale Ale)
Primary Fermenter: KC Wheat
Secondary Fermenter #1: Copper Ale (aka DMB Bong Water)
Secondary Fermenter #2: Cherry Wheat (Kara's Favorite)
Just Bottled: Cream Ale
2 Weeks in the Bottle: Tongue Splitter Ale
Ready for Consumption: Hank's Hefeweizen
We are outgrowing our beer closet- and may have to find a new place to store things!
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