Thirsty Thursday: The Innkeeper Ale

I racked the Honey Weizen last week, which meant that over the weekend, I could start a new brew. This time it was a kit called the Innkeeper Ale, an English ale.

This brew, like the Honey Porter I did a while ago, also required specialty grains.

Boiling the specialty grains.
Steeping the specialty grains.

This went perhaps a little better than last time, and I remembered to give the spent grains to the chickens right away. They were happy to help with the clean up.

The chickens eating up the spent grains.
The chickens eating up the spent grains.

I’ve been pleased with how quickly the wort will cool when put in the bath tub. I’m only a little concerned that the kettle will start playing with the toy boats.

Even wort can enjoy a nice bath.
Even wort can enjoy a nice bath.

I also succeeded in getting the wort from the kettle into the primary fermentor without shooting any across the kitchen.

Wort flowing from kettle to carboy.
Wort flowing from kettle to carboy.

When all was done, it began to ferment almost immediately.

Yeast added. Let's go!
Yeast added. Let’s go!

I promptly took it upstairs to hang out with the other two carboys of beverages and let the yeast do its thing.

The three amigos: Ale, Weisen, and Mead.
The three amigos: Ale, Weisen, and Mead.

 

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