Brew Day. Batch #12.

Saturday afternoon & evening was a busy one...racking & finally bottling our Belgian Abbey Ale, including corking our first batch ever, as well as brewing the African Amber Ale. We popped the cherry on our DIY mash tun for this recipe, and it worked pretty great. Efficiency was up, and it made things so much easier. Hard to believe just a short time ago we were smashing grain bags with plates, lids and any flat objects we could find to mash and sparge. After a couple misfires, we were also able to bottle most the Belgian into champagne bottles with our new corker (thanks, Andre). Looking forward to uncorking the first bottle in the not-too-distant future. Here's some photographic documentation of the day's work...



Racking the Rogue Dead Guy Ale clone.



Bottled! In a badass Deus bottle, no less.



Not the best job, but it'll do.



The new mash tun at work.



Garfield food.



Sweet goodness.



In the carboy.



People need sunlight! Sunlight!