Fresh from the Brewlab induction we set about our first creation 2 days later. We had a chilly 8am start at the picturesque Manor Farm, surrounded by beautiful countryside and sheep preparing for the lambing season.
Having decided to start with the award winning Dark Side ale, the first job was to put together our brew sheet for Lemming brew #001 detailing all the yummy ingredients we would need and deciding the brew length (only half capacity first time out). With this information to hand, and under the experienced eye of Trevor of Long Itch Brewery fame, we proceeded to measure out the required 80-odd kg of malts and were then ready to start mixing them into the mash tun with the heated liquor. Once the grain was all mixed we were ready for an hour’s sparging and a well deserved tea break.
Slaves to the timer, we then had to begin transferring the wort to the kettle to be boiled together with the hops. In first were the bitttering variety followed later by the aroma hops and a few secret ingredients. During this process we were closely monitoring the gravity and were able to sneak a little taste before it went to the fermenter. Then the precious liquid was cooled and transferred through some complicated plumbing to one of our fermenting vessels. Once the yeast had been added the final official job of the day was to measure and record the original gravity of the brew so we knew we were on target for the correct strength of beer.
The day done and much cleaning later, we now leave the yeast to weave its magic and will be back in a few days to rack our brew into cask for conditioning.