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#Brewday

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Continued thread

7/ Preparing the kveik

While transferring the mash, I also took some wort, cooled it down to ~35°C and added a pinch of Otterdal kveik, so that the yeast is awake and ready to go as soon as I pitch it to the main wort in a little while.

(Also a few pics from the sirculation from post 6)

Continued thread

6/ Transferring mash to lauter tun.

The used juniper is put in the bottom of the lauter tun to act as a filter. I threw in some hops, and then moved the mash over. I also added some more juniper infusion, and sirculated the wort a few times to make the mash set. In the beginning I got lots of juniper needles and grain fragments, but after a while the wort came out pure. Now we wait.

Continued thread

2/ No malts, no ale.

I'm emptying the various bags and boxes in my basement, so these malts are old - I have no idea how much sugar they'll give me, or if the beer will turn out drinkable at all. The grains taste okay though, so I'm hopeful.

I'll mash in about 9 kgs of malt with approx 24 L of juniper infusion in about 30 minutes.

So! 🧵

1/
Juniper infusion! The water got a bit hot while I was away picking the juniper branches, so I'm steeping them at around 90°C. Normally I would add them at around 75°C. Oh well, I'll leave it for about an hour.

(In an attempt to remove as many bugs, twigs and other stuff I don't want in my infusion, I shook each branch quite hard, and now my hand is paying the price. Yowch.)