|The mash of chocolate malts.|
I just moved it to secondary fermentation last night, using an old Carlo Rossi Paisano gallon jug that I have pressed into service as a carboy. Here are some photos - bottling will be next week.
|Primary fermentation in my recycled wine bottle.|
I'm finding brewing to be as interesting and relaxing as grilling has been, so I'm likely to keep going with this to build my skills. I even took off to the homebrew store here in Alexandria last weekend to buy some supplies and check out the ingredients they have available.
I used the Gingered Vagabond Ale recipe from Papazian's "The New Complete Joy of Home Brewing" (Amazon link below) as a resource to shop with. The store had all the requisite grains, yeasts and hops...so I'm good to proceed.
First, though, I've got to break out the five gallon mix of IPA that I've had stored in the basement - I want to try my hand with that one over the next few weeks. I will be using some of Dan's Cascade hops in it, and also the packet of Calypso hops he gave me, substituting them for whatever's in the kit.
Also of interest, the home brewers' club out in Luray has a meeting this weekend, I hope to get by there to meet my fellow brewers. They're also keeping a blog now: http://blueridgebrewers.blogspot.com/.
More to follow, I'm sure!
Here is a link to the Papazian book, and another with some good recipes:
The New Complete Joy of Home Brewing