2. Lautering: the grain is separated from the liquid (called wort). Additional hot water is poured through the grain to extract more of the sugars.
4. The Chill: The wort is chilled quickly to 70 degrees celcius, the perfect temperature for happy yeast and good fermentation of an ale.
|The finished product|
One of our good friends is a graphic designer, and he made these awesome labels for our first ever beer, "Dominicker," named for the breed of chickens we raise (pictured at right). The name of the mix is "American Dream Stout." Featured on the bottle is our very own Mr. Rue (he's famous!)
Have any of you brewed your own beer or grown your own hops? Or do you have any good recipes for original brew mixes? My husband's next original brew is called "Bourbon Brown Ale" and should be a crowd pleaser at Derby time!