Hello beer lovers. We had a small brew session on Saturday (08/23/2014). Weather was great. Brew went really well. No major issues. We brewed another variation of my Three Micks Whisky Barrel Smoked Irish Red Ale. This recipe has 2 ounces of Peated Malt, which will impart a Scotch like smokiness. This been with age in the secondary fermenter for one month. They will age on one ounce of lightly toasted oak chips that have been soaking in two ounces of Jameson Irish Whisky. The oak chips and Jameson were sealed in a vacuum sealer bag to speed up the "marinating". I think we are going to brew another batch of the Panther Head Pale Ale soon. Thanks for visiting.
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| All of the supplies laid out |
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| Oak chips and Jameson in vacuum bag |
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| Collecting wort from the Mash Tun |
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| Awww, is that a heart? |
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| The brewing command center |
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| New timer app |
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| The mighty brew stand |
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| Heading towards the boil |
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| Boiling away |
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| Sanitizing the wort chiller |
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| The new brew box worked awesome |
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| Wort aerated, yeast pitched and into the fermenter |
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| On the board |
Kindly Keep up the homebrew posts! Thanks.
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