So I've started homebrewing beer, and my first attempt (a rather cheeky stout) did very well. Encouraged by the success (well, I liked the taste at least) I decided to go for an English Ale, as a nod to my general Englishness. Off I went, and on New Year's Day, I boiled up the grains and then added the three packets of malt extract.
"Hold on," I thought, "...three packets? That makes it.... 9 pounds of sugar into three boiling gallons of water! More sugar equals more alcohol, so let's read the label here.... oh man, that's 7.9% beer!"
Half in joy and half in horror at the calorific load this represented, I went ahead and poured it into the fermenter. When it had cooled off to the point where living things could happily live in the nutrient broth, in went the yeast culture.
Fast forward to last night.
There's a strange high pitched whistling noise coming from the spare room - looking in, I readily identify the cause. My fermenting beer is trying to climb out of the airlock on top of the barrel. The normally clear water in the airlock is dark brown with sugar water and lots of very very happy yeast cells.
Mental note: buy a bigger fermenting barrel next time I'm in the store.
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