First Kilted homebrew session.

[Matthew J. Greene]

This is a clear (Corona) bottle that we filled. I like to see the beer as it clears and ages. As you can see the beer came out very clear from the fermenter (not usually the case).


Now the beer has to sit in the bottle for at least a week for the yeast to do its work. At the end of the week the yeast should have settled onto the bottom of the bottle. We will open up a bottle to check the carbonation level. If it is lightly carbonated we will age it another week.


Well, on to the next days brew session.

Here I am kilted and holding up a glass of beer. I am in ultra casual kilt mode (waiting on my kilt belt and sporran strap from Cavscout). In front of me is the new burner I purchased for brewing. I must say this burner worked GREAT! (Rygar's toolbox exploded )


Here I am taking the grain bag out of the 170 degree water. I have the funny look on my face because I am yelling “hot”. (Note – these are the grains that I forgot last time)


Here I am adding the malt extract.

[Matthew J. Greene]

Here is a picture of Rygar and I. “The Kilted Brewing Duo”


While there we tried a homebrewed Cream Ale. A friend in Toledo and I made this several weeks ago. It has been in the bottle for two weeks. It turned out great. I will definitely make that recipe again. Here is a picture I took after I arrived back in Toledo. The picture looks like the beer is orange or red. It is actually a darker yellow with an orange hue to it.


Those of you in Great Britain may recognize the Samuel Smith logo on the pint glass.