A couple of weeks ago, I recorded the mixing of our first beer brew in the garage (see Bubble bubble here). Now, three weeks later, I can report that the ‘bubble bubble’ has slowed down to a gentle quiet ‘bub’ which indicates that first fermentation reaction is nearing completion, and within some days we will bottle the batch for its secondary fermentation, lasting about three weeks. The quality of the beer improves, apparently, the longer it remains on the shelf at that stage. As I still have vestiges of the paint manufacturing industry in my veins, I have called this Batch 2015/1.
A neighbour friend has now loaned us his fermentation vessel, and we now have a second batch of “Aussie” beer in the production line. (That’s a posh way of saying ‘in the garage’). The result of this Coopers brew (which not surprisingly, will be known as Batch 2015/2), will mature three weeks after batch 2015/1.
(Above): Our Fermentation Dept, with Batch 2015/2 (Aussie Copper Tun) on the left, and 2015/1 on the right.
When you walk into the garage now, there’s a new sound of new bubbling,with added fervour. I am not sure whether the added fervour will improve the flavour, but time will probably tell. We should be able to report back in about 8 weeks. Watch this space…
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