Beer for the fall.

Today, we started a new batch of beer. 18 liters of golden goodness that will hopefully last us a while while we think about the christmas beer we would like to make (we are thinking ginger, but are undecided).
This beer is made from a premade package of malt-syrup. Instead of following the instructions to the letter, we like to add less sugar and a lot less water so that the yeast mostly feasts on the sugar in the malt. This gives the endproduct a bit more flavour than what following the instructions would give us.

First, we dissolved the syrup and sugar in hot water. Then I filled it up with cold water to cool the mix down so we could add the yeast without killing it. We are using the yeast-sediment from a beer that my father in law bottled today. This yeast has already lived a nice life last week, and is very active.

Here I pour in the yeast-sediment.

A proud man and his bucket with beer. After the yeast was added I topped the bucket up to 18L with cold water.

When everything was in the bucket, it can theoretically be left alone for a week. I, however, love to just stare at the bubbles in the waterlock every now and then. This time, because of the active yeast, there is a lot of activity already. It bubbles madly, and I could not refuse making a little video. Sorry.