Pop Up Brewery #5

20.00

Having mashed, wanged and boiled, the hopped wort is in need of cooling fast.

 

Black on Black

 

A feat of Copper pipe engineering, Dave's immersion cooler drops the C bomb - Cooling

 

 

After just over 5 hours the yeast goes in......a now the long game begins

 



Pop Up Brewery #4

This is wanging.  Others in the business call it sparging but look at the length of the wang, admire Adams technique with the wang, appreciate Dave's control of the wang flow.

THIS IS WANGING 15

Pop Up Brewery #3

There's an hour and a half of mashing  - what else to do but amuse the taste buds and get merry on an empty stomach - 18.36

 

Pop up brewery #2

The Hop Fairy does her biz again with the Fuggles, and the little one looks on  18.10

 

 

Dave always brings his favourite princess blanket for excellent thermal retention of the mash.

Pop Up Brewery

Blogging all evening, in real time, as we work through Adam's dark brew "Vultans Beard" at the pop up brewery.

5.45 weighing out the grain

 

 

Soaking the Mash 5.55

 

 



 



Happy World Beard Day

Today is World Beard Day and accordingly here is a nod from this Hairy Brewer to these hirsute heroes from the archives of Southwold's RNLI.  Hairy victorian seafarers - the kind of folk we would like to have been able to brew for.  I guess they drank Adnams, established 1872, so a start up micro of the time.

Extra Virgin Porter is born.....

 We added some Cherries to the first of Hairy Brewers original recipe Porter!

We had a good result - the porter tastes great but we'll need a more effective way to get the cherry hit we were looking for. Still the torrified wheat is definitely doing its job. People drank more than one out of choice. This is a winner.

Sweet Sweet Hoppy Goodness

 

Having perfected process it's all about the fine tuning, the age of the brewer weighing and adding the hops may have a proportional impact on the alpha-acid concentration, once the age to height ratio has been calculated.  Using this little one may increase our sweetness while not affecting the bitterness unit of our experimental Black Cherry Porter.