Homebrew

I’ve been talking about getting into homebrewing for a while now (remember that it was one of the motivations behind buying a kegerator and CO₂ setup). I recently purchased a really good book on the subject, and found limitless numbers of resources online. Earlier this week, I decided to take the plunge and brew my first batch!

I purchased all of my equipment through a local supplier Jay’s Brewing, who runs his business out of his basement and has a very nice store there in his Fairfax home. He was very encouraging, and recommended that my first beer be a Heffeweizen. Jay also offered that if I were to bring along a sample of the finished product he would either enjoy it with me, or diagnose it and let me know where I went wrong. When I told him that I would see him in a few weeks, he suggested that I might want to come back in a week and start a second batch. Under that plan, I would have a new beer getting tapped each week. I think I could behind that!

One of the other benefits of homebrewing is that it is fairly cost-effective. The finished beer works out to cost about $0.75/pint, compared with commercial beers that can cost well over a dollar per pint. You also brew it in smaller quantities (5 gallons compared to 15.5 gallons commercial) so it can be changed up more often. I love my Guinness, but after a month or so it can get a bit tiresome drinking it all the time.

Last night became brewing night, the first step in a two week process of making beer. It was actually quite fun and challenging at the same time. The one thing I love about it the most is the science that goes into it, so much that the entire time you’re brewing you are focused on imagining the complex molecules break down into sugars, and the yeast breaking that down to form the alcohol. Very neat stuff! It definitely took a few minutes to remember all of my high school chemistry, and I can’t help but wonder what Mr. Gillet (high school chem teacher) would think of how I have put my chemistry to work for me.

So right now the Heffe is in the primary fermentation tank until next Wednesday or Thursday when it gets transferred to the secondary fermenter. Then the week after that I’ll keg it, carbonate, chill and enjoy! Actually it should be ready in time for and DP’s visit in early November. If they’re good and help finish off the keg of Guinness that is currently gracing my kegerator, I will tap it and let them sample the fruits of the labor