Cold fermentation: another Monday Night first. Monday we brewed our inaugural cold-fermented beer in the form of a Scotch Ale, definitively named Drafty Kilt. Ah yes, there she is, just a-bubbling away. The bucket on the left is filled with water. We had some trouble stabilizing the temperature, and thought that a bucket of water in the converted freezer would work. However, this morning we trekked down to the basement to take a whiff of our fermenting baby (she smells incredible), and the active fermentation had actually raised the temperature in the freezer 8 degrees. Oops.
Here Jeff and Joel are discussing the interesting subject of temperature. Jeff is gesticulating like he knows what he’s talking about (I think because he’s the brewmaster). Notice Joel’s look of incredulity (even from the rear). As I noted earlier, we eventually settled on a bucket filled with water. Brilliant.
Yes, neither buckets nor water are cheap, but, in case you haven’t noticed, we’re pretty serious, so we can afford to splurge on these little frivolities.
Look out for some sweet Drafty Kilt label action soon. (That was too many adjectives to use in one sentence.)