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agcstoat's photostream
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Almost Ready for Pitching
Once the wort is down to 22 degrees C or so, it's time to pitch the yeast. The yeast in this case was...
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Uploaded on Sep 4, 2011
Trub
The wort is now down to room temperature and about 2 hours later (since the cold break material can take...
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Uploaded on Sep 4, 2011
Recirculating Via Counterflow Chiller
The concept is to cool the hot wort quite quickly (more for convenience than anything else). ...
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Uploaded on Sep 4, 2011
Boiling Nicely
The hops are in, the violent boil settles down to a gentle roll. We now wait for another 90 minutes.
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Uploaded on Sep 4, 2011
In With The Hops
Starting To Boil
The boiler is now full, pumps off and we wait to throw in the hops.
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Uploaded on Sep 4, 2011
Crystal Clear Wort
Start to fill the boiler while sparging - it's quite hard work to balance the inflow and outflow rates...
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Uploaded on Sep 4, 2011
Recirculating The Wort
The wort is pretty turbid (cloudy) at this point, so the idea is to flow the initial runnings from below...
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Uploaded on Sep 4, 2011
Burgundy
Brew Day
Team Waste Summer Camp 2010
Team Waste Summer Camp 2009
Blade
Team Waste Summer Camp 2008
