Some how I found myself milling grain, measure water and ingredients and eventually knee-deep in a brew day with no where to go but forward. I figured I would bottle my beers during the boil but suddenly the boil was done and nothing had been moved from a fermenter.
Still I knew I had to bottle at least one of them today. I mean if I want to keep my fridge full of beer I have to get this stuff into bottles, right?
On to the brew day. As per the usual it went without a hitch even though I made a few modifications to my process. It was a large grain bill so to get the volumes I wanted I had to sparge twice, once at 170F with 3 gallons which was decanted right away into the wort. The second sparge was with cool tap water and boiled separately from the main boil. I did this because there simply wasn't enough room in the main boil pot to accommodate another 1 gallon of liquid.
Once enough had boiled off I mixed them together (yes I understand this will affect my hop utilization). Unfortunately this also left my boil volume dangerously high and I had to babysit my wort for the remainder of this boil.
Because this juniper infused ale requires juniper infusing, I had to grind up some dried berries using a mortar and pestle. They were dried so I expected them to crumble but instead they because a paste which made it bit difficult to grind. Does anyone else feel like a wizard when they use a mortar and pestle?
A fucking awesome beer wizard.