Home Brew (During) - Double bubble toil and trouble. . . . .
Well this is the "Double Bubble" stage. I've never considered the appropriateness of Shakespeare's words before. 2 carboys = 2x23 litres = lots of headaches. I like lagers and pilseners brewed with a European lager yeast which require brewing at low temps. Because Brisbane is so warm, I have to brew in a fridge at 12deg. Result, very nice beer.
Looks like it's coming along very well. One of my brother in laws friends has gone as far as to put a tap into his fridge door, so the beer comes out of the tap nice and cold.
@karlow75 Yes Kane. A lot of people brew and then tap into the fridge. It suits me much better to do the traditional bottling. That way I can have as many as 15 different types of brew to select from at any time.
@dianeburns Hi Diane, I opened the door, took the pics and then removed the carboy on the left. It will sit outside at room temp for a couple of days before I bottle it. 14 days from bottling it is ready to drink.
@terryliv My husband has said he would like to try it some day but never has. I know my mum's partner brewed some wonderful ginger beer a long time ago, it was delicious!
@dianeburns Well Diane, using premium beer packs and the European yeast works out at about $1 per litre. And it tastes better than the standard beers you buy although not as good a Grolsch - my favourite.. Plus, no hangover.
@digitalrn Hi Rick, 1 hour to prepare the brew; 2 weeks in the fridge; 2-3 days at room temp; 2 hours bottling; 2 weeks to mature. So 4+ weeks from go to whoa with about 3 hours work.
@ribbet9 You live in Oregon? No need for a brew fridge there. More like an electric blanket to get the temp high enough. Actually I spent a week in Oregon with work back in the 1990s and one of the things I remember (apart from Mount Hood) was all the really great boutique beers that were brewed locally and were available in the pubs and cafes.
