Meant to blog this 2 weeks ago, but I've been so busy that I just didn't have the time. Sorry to disappoint the EVBC faithful! But, alas, the brewing post is here!
Two Fridays ago, B.E. and I spent a beautiful New York City afternoon brewing the first batch of Stuy Town Brown Ale. After some running around the city for the last few things we needed, we jumped right into the process. As you can see from the photos, there are a number of steps involved with the grains, yeast extract, hops, and finally the fermenter. If you're interested in learning more about the process, we recommend checking out this website for some videos.
Here are the rest of the photos from Brewmaggeddon.
Finally we moved the wort from the primary fermenter to the secondary fermenter bright and early this morning. This means that the beer will be significantly clearer once it's finished. We plan on doing the last step - transferring the brew to bottles - this weekend. Then it's just 2 short weeks until it's sippin' time. Clear your calendars for a Stuy Town party!
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