Mini Mash this time. Here the grains ready to go in.... Chocolate malt and Black malt help give the porter it's great color.
This is the first brew I did on a an outside burner. It is also the first brew that I did a full boil. I boiled the full 5 gallons instead of a half boil with additional water in the fermenter.
This is the first mash I did. It is a mini mash in a "cooler". This is a 3 gallon cooler. Just enough for a small grain bill.
This is the first time I used my new chiller. I built it myself. This is the second edition. The first one was not as neat. I soldered the elbows. I used a "form" to tighten it up and it worked great. From boil to 70 degrees in 12 minutes!
New 7 gallon carboy for my primary fermenter. Can see all the action during fermentation. Nothing wrong with plastic, but it needs replacement every 6 batches or so. Glass...not so much.
The Robust Porter is a "bigger" beer. It needs extra sugar for alcohol production. Dark Brown Sugar in this case. It adds sucrose and flavor.
Hops bag in the boil.
One problem brewing in the gargage....BEES! I had one splash down, before I covered the pumpkin ale. Drink beer while you brew beer...that's what they say.
A mini submersible and an ice bath chill the wort down in 12 minutes. Compared to most of an hour. It cools it fast, speeds the process and lets me pitch the yeast sooner. (plus it makes the beer clearer....cold break thing)