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23 november 2014 Daniel Parnitzke
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Yeast in Cereal Brough

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20g of yeast poured in the cooled down cereal brough for starting the fermentation process.

Weergegeven in:

Mistakes after brewing

22. November 2014

Things that went wrong. How to cope with that.

Gerelateerd

Afbeelding: Wim Wouters

Daniel holding ready bottle

Daniel is holding a ready capped bottle
Afbeelding: Nina Šperanda

Removing the cereal from the pantyhose

After boiling it for 70 minutes Daniel stores the cereal for further use as mushroom subtrate.
Afbeelding: Nina Šperanda

Stirring the beer

Daniel is stirring the cereal brough during the process of beer brewing.
Afbeelding: Daniel Parnitzke

Brouw-installatie

This is how we brewed in front of the Mediamatic Cleanroom
Afbeelding: Daniel Parnitzke

Temperature check

We had to check the temperature regulary to keep the heat around 63ºC for 35 Minutes
Afbeelding: Daniel Parnitzke

Wim holding ready bottle

Wim is holding a ready capped bottle.

aangemaakt Daniel Parnitzke

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