Today I started another round in my little brewery to make use of the second half of the concentrate. There is actually not as much to report; I didn’t change the procedure from the last time: Heating the concentrate, adding sugar, mixing with boiling water, adding cold water, stirring the brew, and finally adding the yeast. But of course I couldn’t keep my hands off my cam:

• Pic01: The second half of the concentrate
• Pic02: Brewing equipment
• Pic03: Heavy stirring
• Pic04: Adding Swedish water
• Pic05: Close-up of the brew
• Pic06: The bucket (2nd round) and the bottles (1st round)

I open the bottles from the first round approx. every 3 days in order to avoid another explosion. It’s incredible how much carbonate acid is still being produced. According to the schedule, the secondary fermentation should be over soon. It would be better to find a cooler location for the bottles, but up to now I haven’t had the perfect idea. Unfortunately, my house has no basement. Or didn’t I find it yet?

Ein bayerischer Papst? Na der kriegt nix von meinem Bier…