I started at 8:00 this morning as it takes me about 5-6 hours to brew 2 beers. Around 13:30 both the dry stout and the ESB were sitting in their fermenters and then we bottled the 2 remaining beers in the basement: a Founders' Kentucky Breakfast Stout clone and a milk stout. This time we decided to change things around a bit, so we added cold-brewed coffee to the milk stout during the bottling process. It's like tasting a laté-beer!
While I cleaned up (there's soooooo much cleaning before, during and after brewing - but I've stated that before), Nicki prepped veggies and then added them in brine to make giardiniera (we're kind of addicted to this and freshly made salsa).
Also, we need an additional fridge. Our French-door fridge simply isn't large enough to contain the regular staples, large jars of giardiniera, beer and the bottles of (fruit-infused) liqueur that we made (we use these for cocktails; so far: straberry, cherry, blueberre, chocolate). There's a remarkable difference between these home-made liqueurs and the ones you get at the store. Commercial cherry liqueur for instance tastes like cough syrup (to say it's gross is an understatement), while ours actually tastes like cherries. Amazing...
While I cleaned up (there's soooooo much cleaning before, during and after brewing - but I've stated that before), Nicki prepped veggies and then added them in brine to make giardiniera (we're kind of addicted to this and freshly made salsa).
Also, we need an additional fridge. Our French-door fridge simply isn't large enough to contain the regular staples, large jars of giardiniera, beer and the bottles of (fruit-infused) liqueur that we made (we use these for cocktails; so far: straberry, cherry, blueberre, chocolate). There's a remarkable difference between these home-made liqueurs and the ones you get at the store. Commercial cherry liqueur for instance tastes like cough syrup (to say it's gross is an understatement), while ours actually tastes like cherries. Amazing...