Kettle sight gauge

Before using the sight gauge it needs to be calibrated. I filled the kettle, 1/2 gallon at a time, marking the sight glass with a maring pen as I filled. I marked it up to 12.5 gallons. Once this was done I engraved on the marks to give them more permanence. Every piece of equipment added to the brewery means more set up and cleaning time. But this is really nice to have and worth the extra work. It means I can add water directly to the kettle, no more filling buckets to measure the water volume and lifting them over the kettle. Also, it will me to measure the volume of wort in the boil kettle when I finally am able to move to all grain.

Bottling the Hefe-weizen



Bottle blaster



  



Sanitizer pump



  When bottling beer, like most home brewing activities, the majority of the time is spent cleaning and sanitizing. Many people prefer to keg their beer so they don’t have to deal with bottles. Why clean and store cases of bottles instead of a few kegs. And besides, bottles are breakable. For one, bottles are a lot less expensive way to get started with brewing. Besides, I can’t imagine totally giving up bottling. Once you have the process in place preparing bottles is not so bad. That is, as long as you have rinsed your bottles soon after pouring a beer. I have not kegged any beer, so I don’t really know for sure, but I think one of the big advantages would be carbonation control. I do think it would be nice to eventually have both options available.

Bottled beer



Draining on the bottle tree



Bananas and cloves

On Tuesday, May 1st, I racked the hefeweizen to a secondary fermenter (5 gallon carboy).  I thought it had strong aromas of banana and clove. Both my wife and daughter said they smelled peaches, cloves, and general spiciness. Either way it had good fruity esters, just what you expect from a German style weiss bier.

I have also ordered the ingredients for my next beer. It will be a Wee Heavy. It is the beer I also brewed the last two National Homebrew Days, which is always the first Saturday in May. This year I won't be brewing on Saturday but I will be where it is being done. And, of course, I will toast the day with a couple of home brewed beers.