We finally got finished drinking our first batch of Champion Beer, which I think is what we’re going to call our beer from now on, and so it’s on to our next round of frothy goodness. Round 1 of the American ale was okay, not perfect, but highly “drinkable” as some would say. Overall I would give it a grade of ‘C’. So I’m hoping to improve with this next brew.
This time, co-brewmaster Ryan picked out a German Kolsch beer from our local supplier, Asheville Brewing Supply (A note about their website-it kinda sucks, which they will wholeheartedly agree with, so if you’re interested in homebrew, give them a call. They’re super nice and will answer all of your questions, even the idiotic ones.)
Ryan and I both like the lighter ales, especially for summer, so this blend should be perfect for those warm days in mid-June and early July. After getting our ingredients, Ryan and I went to work. This was a bit different from our last batch in that we got to steep grain before we brewed in the malt. But overall, it was pretty much the same process. However, we did make some upgrades in our equipment since last time. He’s the major one:
Yes, we finally got a stainless steel pot instead of an aluminum one, which really should only be used if you have nothing else (like we did). The Stainless pot should hopefully help the taste significantly. Those are ice packs in cold water there as we tried to cool the wort as quickly as possible. So we threw in the yeast (or as brewers say, ‘pitched’), stirred really well, and put the lid on the fermenter. And now the hard part yet again-the wait.
One of my favorite activities when I’m bored is to watch the air lock on the fermenter bubble. It mesmerizes me and for some reason, it pleases me immensely. It’s probably because I know that for every bubble, there’s just a little more alcohol that I’ll be enjoying later…Now, if only I could bring the fermenter to work…
So I’ll let you know how this batch turns out in a couple of weeks. The recipe says to wait two weeks after bottling before consuming, but I may wait a little longer-the last batch did much better after a few extra weeks. So we’ll see. Don’t forget, we also have Brianna’s dandelion wine still fermenting in the closet. We’ll let you know how that goes when the time comes. That’s an even longer wait.