Old Iron

Old Iron

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011

0 comments

Old Wood

Old Wood

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011

0 comments

Shutter

Shutter

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011

0 comments

Wisteria

Wisteria

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011  |  Map

0 comments

Mr. Milne

Mr. Milne

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011  |  Map

0 comments

Mr. Pyke

Mr. Pyke

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011  |  Map

0 comments

Domaine Brelière

Domaine Brelière

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011  |  Map

0 comments

Domaine Brelière

Domaine Brelière

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011  |  Map

0 comments

Anna Brelière

Anna Brelière

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 13, 2011  |  Map

0 comments

Almost Ready for Pitching

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...

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

Trub

Trub

The wort is now down to room temperature and about 2 hours later (since the cold break material can take...

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

Recirculating Via Counterflow Chiller

Recirculating Via Counterflow Chiller

The concept is to cool the hot wort quite quickly (more for convenience than anything else). ...

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

Boiling Nicely

Boiling Nicely

The hops are in, the violent boil settles down to a gentle roll. We now wait for another 90 minutes.

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

In With The Hops

In With The Hops

This is the point where it gets lovely and smelly.

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

Starting To Boil

Starting To Boil

The boiler is now full, pumps off and we wait to throw in the hops.

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

Crystal Clear Wort

Crystal Clear Wort

Start to fill the boiler while sparging - it's quite hard work to balance the inflow and outflow rates...

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

Recirculating The Wort

Recirculating The Wort

The wort is pretty turbid (cloudy) at this point, so the idea is to flow the initial runnings from below...

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

And Rest...

And Rest...

Here's one I prepared earlier.

Anyone can see this photo AttributionNoncommercialShare Alike Some rights reserved

Uploaded on Sep 4, 2011

0 comments

← prev 1 2 3 4 5 6 7 8
(136 items)
Subscribe to a feed of stuff on this page... Subscribe to agcstoat's photostream – Latest | geoFeed | KML