And I am finally getting around to washing these old windows I salvaged from a friend’s yard several months ago.  I know which is more interesting, you don’t have to tell me.  I’m only posting two pictures of the windows: before and after.

I had one of his brown beers while he was slaving away.  It was delicious.  And I mean, seriously good.


I then washed these windows.

The Belgian Tripel.  Marshall bought eight-odd pounds of grains from one of our homebrew stores, all of them Pilsner malts.  After steeping them in his mash tun for an hour, he drew off the water, added malt extract, and held it at 148 degrees for 15 minutes.


So far the hops are the coolest part of all this, to me.  Here are hop pellets Marshall used for this tripel—the recipe called for a surprising amount: 2.25 oz.  Can’t describe what a good whiff of hops is like.  Or, I could, and if I did, I might say it is like: a wagon of bruised oranges tearing up a bed of lemon thyme.  Anyways, I’m not sure he’s used this kind of hops before—Tettnanger.  But into the wort they went, with a lot of sugar, which will give the yeasts lots of snacks during their three-month fermentation.  Some “yeast nutrients” went in, too.  Vitamins for their fortification.  For their long summer in the closet.

After all this went into the wort, Marshall added the last of the malt extract and turned off the stove.  The pot went into the sink to cool off.


After it’s cool, it leaves the pot and goes into a bucket.

All the hops are clogging up the strainer—that’s not at all the color the final product will be.  It’ll turn out a pretty blonde.


Triumphantly, Marshall informs me that he’s hit the starting gravity target—1.080.  HA!!  Basically, this is a measure of sugar, which in turn is a measure of how alcoholic the fermented beer will be.  This is going to be the highest alcohol content of any of the three previous batches, which is as it should be.  And, also, it’s fairly tough (at least for a beginner) to hit your target ABV.  So, nice job, BrewHausse.


“Racking,” I think is how you spell it, is when you draw your wort into your fermenter, which is where it lives while it eats its snacks.  For three months, in the closet.


Oxygen—MORE yeast snacks.  To get enough air in there, Marshall shook it for six minutes.


You can’t tell, but these are MUCH shinier.  So, I worked a little bit today, too.

Yay for beer, especially tripels.  Absolutely canNOT wait to taste this brew!

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