Jun 24, 2009
Photos from brew workshop...
Through a huge hail storm and a tornado alarm...
the brewing must go on!
At the workshop we bottled an American Cream Ale, started a batch of Amber Ale, racked some strawberry wine, sampled plenty of beer/local dandelion wine and started a new batch of peach wine from last year's frozen peaches!
Also see these brew terms used at the workshop:
Adjunct- unmalted grain or fermentable ingredients added to the malted barley during mashing to produce more and usually cheaper, sugars (rice, corn, wheat, etc.)
Air Lock- devise that lets air out during fermentation without allowing air into the container (avoid possible contamination)
Carboy- large narrow-necked glass vessel, used as both primary and secondary fermenters
Fermentation- a process in which yeast obtains energy in the absence of oxygen, by breaking sugar into carbon dioxide and alcohol
Gravity- relates to the density of the liquid, measures sugars (original and finishing) Used to estimate percent alcohol
Grist- the crushed malts and adjuncts that are mixed with hot water to form the mash
Hops- the flowers of the hops plant, which provide both bitterness and aroma to the beer (“aromatic” hops are added at the end of the boil to insure the oils flavor the beer)
I.B.U. International Bitter Units
Mashing- the controlled steeping or soaking of malted barley to release enzymes that convert malt starches to fermentable and non- fermentable sugars (mash in and mash out)
Primary- the first container in which fermentation takes place (5 gallon bucket or carboy)
Rack- to transfer wort or beer from one container to another in order to separate it from the sediment on the bottom of the first container
Secondary- the second container in which fermentation takes place (five gallon bucket or carboy)
Siphon- a tube or conduit bent into legs of unequal length, for use in drawing a liquid from one container into another on a lower level by placing the shorter leg into the container above and the longer leg into the one below, the liquid being forced up the shorter leg and into the longer one by the pressure of the atmosphere
Sulfites- used to cease the fermentation, kills bacteria in order to bottle wine without potential explosion (not required)
Wort- The liquid solution of malt sugars which forms the basis of beer. (Sweet work precedes the boil and lacks the hops; bitter wort includes the hops)