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Category:Pakistani novels
Category:Urdu-language novelsAh the good old days. I recall my first true first brew. It was a 3 gallon batch, about 1.060 when done. It was about 2000-2001 if I recall correctly.
I boiled a 5 gal bucket of water, added crushed juniper berries, added red clover leafs (in a sauce pan), added cold tap water, and then added a pound of hops.
(The recipe was a 200+ IBU, w/ a balance of malt and HIBUs.)
Oh what fun that was! I remember running the fans and keeping a very close eye on the boil for signs of gushers or pressure fluctuations. Just like today, not much goes on when you're boiling that big of a batch of beer.
That batch was the gateway to a lifetime of experimentation. I still am not where I want to be in terms of brewing quality, but I do understand a lot more of what I'm doing.
This year's batch will be much smaller and with a simple infusion of coriander. The original recipe is posted on a forum.
I believe I may do something a bit different this year as well.
I like your plan with infusing the coriander. I'll be at my house this weekend, so I'll try to pick up some of those things that I have missed since the last time I made an attempt at this. I've had a long hard year with this whole thing. Most of it involved work, projects around the house and a newborn. I am still getting back in the game.
As for the 2013 batch... I have always done my batches in the garage. I've never felt the need to do it outside. The garage has a nice space for the primary fermenter and for the spigots to drain into. It is in my rec room so I can keep the temperature in the garage between 60 and 75 F. It's just the way I roll. I don't believe I've missed a single thing by sticking to the garage. I'm still figuring it out so I may change some of it over time. For now it is working and this year will be the first year that I've changed up the garage setup.
I'll post my process this year. I will also post a picture of my garage setup.
I like your plan with infusing the coriander. 3125841983

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