Copper pots over open fire
Juniper branches- nature's disinfectant - and ours
200 Year Old Barrel
Waiting for that magic 68°C
disinfecting the barrel with nature's gift
Pouring the barley into the barrel
Ahhh - 68°C - Ready to go
Adding hot water to the barley to release natural sugars
The free-standing stick test - not enough water yet!
First step done - cover and let sit for "some time" - tick tock
Preparing second barrel with tap for the transfer
Attaching the Tap
the hand carved "filter"
Placing filter in barrel
Cover filter with Juniper - Nature's filter
Transferring hot water and barley to second barrel
Pouring the barley and hot water into second barrel
Place wort into empty copper pot
Bringing wort to a boil
90°C - getting there
Adding the hops at different intervals for aromas
Cooking the wort
Not just beer making!
Sterilizing mesh filter with juniper
Preparing barrel for transfer of cooked barley & hops - almost there!
Pouring the cooked barley & hops into the fermentation barrel
Starting to look, smell & taste like beer - sans alcohol!
Cooling the cooked barely & hops to around 18°C with water cooled coil
Fermentation!
"That's the way we did it"
