Last weekend I brewed my first batch of beer in a very long while and I forgot how much fun it is! It’s a bit stressful because you have to make sure stuff is at the right temperature and I drastically underestimated how much time it would take to cool off 5 gallons of boiling beer.
I think the coolest thing about the process is the fermentation which, thankfully, was in full effect this week. The only word I can think of to describe this process is violent. The beer started out perfectly settled in my glass carboy but after about 15 hours, the yeast kicked in and stuff started going crazy.
I took this little video to show you just how active the yeast is in the beer. It literally picks up sediment in the beer and creates little whirlpools inside the container.
Pretty cool stuff.
For the poll this week I just got my hands on the Best of Cook’s Illustrated issue, so let’s do something from that!
And a few links!
Chef’s Secrets to Great Stock – Lots of good tips and even a poem to help you perfect the homemade stock. As you might know, I’m a big believer that homemade stock is one thing that can immediately elevate your flavors in a lot of dishes. (@ Well Done Chef)
Have a great weekend everyone!