Aftermath of the Lobster Trip

Eight empty kegs is all that remains. Eight dirty kegs each waiting for their turn at the keg washer in the blue cooler. Annihilated supply or new opportunity? I choose opportunity!

Empty kegs after lobster trip

Dead soldiers all standing in a row

We also found out the 15 gallon brew kettle in the background is a great way to cook up pounds of shrimp at a time,or boil a bunch of lobsters.

Brewing for the Lobster crew

Preparing before brew day includes recipe formulation, gathering ingredients, and growing up enough yeast for the amount of beer being made.

Start of a sweaty, windy, rainy day – grinding the grain.

Sometimes I have a little helper to pour the grain in the hopper.

After the grain is ground up, it is mixed with hot water (and flaked corn in this case, for the Cream Ale) and left for an hour so the enzymes in the grain can do their magic.

Here is the rainy day brew setup. The Easy-Up is not quite waterproof, but it is a lot better than a poncho. Wind got to be a problem later in the day; it was hard to keep the kettles at a boil.

Later the wind got so strong we had to attach a rope to tie the tent to the rolling table that holds the mash tun. Eventually we gave up on the tent and just took it down.

First batch (Cream Ale) is in the white “cubes” to cool overnight. In the kettle is the Belgian Dubbel, a new style for this group. Had to use the electric heat stick to maintain boil. The wind just blew the heat from the propane flame away so fast it could not boil it alone.

1.062 means about 6.5% by volume for the Dubbel when it is all done fermenting.