Robert --

Sorry to have not posted in such a long time. Don't worry that I have automated the brewing process! Far from it -- it is a very labor intensive process. I would guess that there must be about 8 hours of labor involved in producing a 5 gallon batch if you include the time required to sanitize equipment and bottles beforehand and the cleanup of everything after any of the processes. It would be even longer if I were to include the time it takes to open the bottles and drink their contents -- LOL.

At this point, I have now finished off the first three batches I made (with some help from friends). I have started to drink the fourth batch and have two more batches bottled. One of those will be ready in a week and the other in almost two weeks. Another batch will be ready to bottle in about a week. I plan to boil the next batch this weekend sometime -- probably on Sunday afternoon. The batches I have made so far are as follows:
* Batches 1 and 2 -- Liberty Cream Ale kit with liquid yeast
* Batches 3 and 4 -- California Steam Lager with liquid yeast
* Batches 5 and 6 -- Ingrediants like Liberty Cream Ale kit with dry yeast
* Batch 7 -- Recipe for clone of Sierra Nevada Pale Ale found on net
I have the ingrediants for two more batches like the third and fourth batches and for another like batch 7 on hand.

The only equipment I have bought recently was to prepare a yeast starter. Basically it allows you to build up more yeast cells to pitch into a batch when you have it ready for fermentation. You start out a couple of days before you plan to boil the batch and start out in miniature. You mix some dry malt extract with about 500 ml of water and bring it to a boil. Then, after cooling, you add the yeast you will be using to that and let it ferment. Two days later when you boil the big batch, you have much more yeast to pitch into it. Here is a picture of yeast that I started for my latest batch:

The liquid in the flask is actually beer with all the extra yeast cells in it. What I think is funny is that sometime a long time ago, someone looked at something that looked very much like what you see in the flask with all the foam and scum on top and decided to try to drink it. If it weren't for that very brave person deciding to drink what looks like stagnent scummy water, we wouldn't be able to enjoy beer today! I will have to remember to drink a toast to him this evening -- LOL. Perhaps you will one day come to Raleigh and we can toast him together.

Robert --
You would be more than welcome here and besides just trying some of my homebrew we could brew up a batch.

Robert --

You could easily crash here (if you don't know the slang, it has nothing to do with your flight -- it means stay here) and we would, of course, have to have bratwurst and my sauerkraut with the homebrew! By the way, I ordered some more equipment last night -- another fermentation keg and carboy -- now I can double my output!

Of Beer and Bubbles - -

January 8, 2001 Bubbles Best For Beer Lovers http://www.sciencedaily.com/releases/2001/01/010108072942.htm
March 15, 2004 Scientists Confirm Phenomenon Of Falling Beer Bubbles http://www.sciencedaily.com/releases/2004/03/040315072520.htm
November 25, 2005 Anti-cancer Compound In Beer Gaining Interest http://www.sciencedaily.com/releases/2005/11/051125105426.htm

Here's something for your post-Thanksgiving reading, Dave.
Lawrence

I never knew it before I went searching this morning, but the light beers are made by yeast with sticky protein coatings that clump together, while the dark beers, like yours, are made by yeast that spread out and don't clump together.

I think it looks delicious. It ought to have a rich thick taste that goes well with a meal.


Lawrence