So, after a summer of intense brewing I'm going to test a hypothesis this winter. Since I'm in Chicago and it gets way too damn cold and snowy to brew outside, I'm going back to extract with steeped grains. This might seem a bit odd, even given the environmental constraints of the midwest, but there's a purpose. Jamil often talks on The Brewing Network about how important good fermentation is to the end result of a beer. I want to put this to the test and see if we can brew some amazing extract beers this winter using a stovetop, a ten gallon megapot, a wort chiller (which I need to add a garden hose fitting somewhere indoors for), and proper fermentation technique.
The hot side process will be dramatically less complex than what we've been doing all summer, but the fermentation side will stay exactly where it's at now. (Yeast starters with proper pitching rates, oxygenation, temperature control, finished up with cold-crashing and 1-2 weeks of lagering depending on the beer.)
We're starting off with an Imperial IPA and a Mexican Hot-Chocolate infused stout. (Foreign Extra.) Results on these beers and a few more will follow soon...
No comments:
Post a Comment