AHA member tastes the wort. Consesus, "very apple-y" with a subtle mint flavor.
AHA member tastes the wort.
The last hydro reading!
Kevin explains the basics of the wort chiller before starting the transfer.
Kevin pitches the yeast.
Kevin sprays the fermenter door thoroughly with sanitizer getting ready to pitch the yeast.
All ingredients were donated by northwest businesses. Special thanks to Elysian for their time and space. Also to Wyeast, Country Malt Group, [apples, honey, mint donors tbd], AHA members toasted malt at home and pressed the apples.
The hostile subject (aka this photographer) gets to play.
Michael and James extract honey. Hot wort is added and much stirring follows.
James and Kevin get the crew working on the honey. Wildflower and Blackberry. Decliciously sticky!
Kevin uses CO2 to push the cider from the keg into the whirlpool kettle.
James samples the cider. Pressed fresh by AHA members the previous day.
Kevin and helper haul one of several kegs of fresh pressed cider to add to the whirlpool.
The brew house. The brew deck has the mash tun, boil kettle, and whirlpool kettle. All have spray balls, stirring paddles, and a bottom trap door for easy cleaning.