Joel Swift, an IT director who's been brewing beer from the comfort of his home for the past 15 years, is willing to put in plenty of all three for his favorite hobby. While he recommends rookies start with the simplest of the three categories, Swift begins his all-grain brew by warming water in the first container, called the hot liquor tank. The heated water is then transferred into a second container called the "mash tun" to steep the grain. The malted barley swells up like oatmeal inside the modified stainless steel keg, its sugars releasing into the hot water, its aroma swirling into the steamy air as the liquid is circulated with a special pump for one hour. The now-dark amber-hued liquid is transferred into a third container called the "brew kettle," where it boils vigorously for another hour - though Swift is careful to watch for possible boil-overs - with hops added at various times to infuse bitterness and aroma. Luckily, steps away from his temporary driveway brewing station is a walk-in cooler storing kegs of beer he's already made, just in case he gets thirsty.
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