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WEEK ONE - DECEMBER 7th
2007 |
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For the
princely sum of £19.50 I purchased a box kit of Porter which claims to
make 40 pints, yep, that's 50p a pint! |
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You'll
notice it's not a complete kit, You can't make 40 pints in a small box can
you, so don't be surprised when you open it. |
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What's in
the box then? Two large tins, a small
foil packet and a leaflet. The instructions are printed on the back of the
box. |
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The foil
packet contains yeast, which yeast is unknown, I'll just assume it's the
right one! |
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The
instructions on the back are clear and easy to follow, even I can do this. |
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More stuff
required? One large bucket with a lid
that holds 5 gallons and a pressure barrel. |
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EXTRA STUFF Yes you do need this
extra equipment but you can improvise. The five gallon bucket could be a
plastic dustbin or similar container, as long as it has a good fitting
lid, this is where the fermentation will take place (the bubbly bit)
I've used Richard's proper 'Fermentation' bucket
because it's for food use, has a good handle and lid but most of all, it
has liquid measure markings on the outside. (and you'll end up reusing it)
get one. |
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Stand in
hot water for five minutes . . the cans, not you.
This will soften the malt ready for pouring. |
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'Gloopy'
is a word I would use here, thick as tar and as pungent as hell.
Tip, rinse out with hot water to get the most out. |
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Both tins
poured in to the bucket and six pints of hot water added . . well I used
five pints as I rinsed the tins out with a pint from the kettle. |
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Stir,
stir, stir, can you see a theme developing here ,and stir. |
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On the
level Here's the six pints sitting at
the bottom and you can clearly see the markings. |
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It's a
Hydrometer! You don't need this, but
it's useful.
See why
here
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The bucket
topped up with cold water to the full five gallons, frothy man. |
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Yeast
sprinkled on top and stirred in, notice it killed the bubbles off. |
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It's final
resting place for about 8 days or until the bubbles stop rising, assuming
they start. |
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Here's
that Hydrometeor again, this time in the pre-fermented beer. |
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DECEMBER 8th - IT'S
STARTED |
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Yes, it
really has started to ferment. A thick coffee like froth has formed on the
top when I lifted the lid off for a moment.
I'm excited now |
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OK, I'm
going to admit to a little creative brewing here. Every other day I'm
adding a level dessert spoonful of sugar, not much just enough to keep it
going |
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DECEMBER 11th Still
going. Fermentation has slowed down now after the vigorous first day, as
mentioned above, a little (I do mean a little) amount of sugar has been
added now and again, the temptation is to add a lot for the yeast to
convert to alcohol but I remind myself I'm doing this for taste not
content.
The smell is wonderful. |
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Halfway (4
days) and time to dip my hydrometer to check on the progress. |
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Allowing
for the bubbles clinging I reckon that reads 1.018, the starting reading
was 1.030 so conversion is taking place. 1.64% |
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WEEK TWO - DECEMBER 16th
2007 |
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16th
December: Must be about time to rack
off, hydrometer reading stands at 1.014 |
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2.17
percent alcohol so far. Not the final percentage, we're still looking at
another 20 days sitting in the pressure vessel . . dam! |
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The
pressure vessel, all right, it's a plastic barrel but that's all it's
meant to be. Made from thick plastic it is designed to withstand the
pressure build up whilst the brew stands for around 20 days as the yeast
drops out of suspension and the beer clears.
Yes there will be some slow fermentation taking place
whilst the barrel is put in a cooler place. |
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The siphoning kit required is really very simple, just
a flexible clean tube will do but the 'proper' equipment just makes life a
little less fiddly. The above version I used (courtesy of Richard Vobes)
allows the long rigid bit to hook over the top of the fermenting bin and
sit just above the sediment lying at the bottom preventing it from being
sucked up. |
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Richard
starts the siphoning off from the main fermenting bucket to . . .
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. .
. the barrel. |
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Almost
there, good thing I made sure the tap at the bottom was closed. |
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Unable to
resist, Mr Vobes examines the remaining sediment and dips his finger in. |
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DECEMBER 28th 2007 |
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Just a
quick test, now standing at 1.012 which equals 2.45%. The taste was watery
but with a promising hint behind it. |
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| Reviewed by Jimmy |
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Kit purchased from |
www.brewathome.co.uk |
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