Hard to believe that 24 years ago, yesterday, Lightnin' and I got hitched! I know there's several of you out there that thought that there was no way this relationship was going to last. Well it not only lasted, it's flourishing! So there! ;-)
The grains have already Mashed to convert the starch of the malted barley to sugars. This part of the operation is called the Sparge, where I'm rinsing the sugars off of the spent grain.
For the double batch I decided to go 1/2 grain and 1/2 extract, so here we are adding the dried malt extract.
Followed by the malt extract syrup.
Then come the hops, added in 3 stages: at Boiling (for bitterness), with about 15min remaining in the boil (for flavor), and after the boil (for aroma).
After that you cool the wort down (wort is the term for the sugary liquid).
Here's what it looks like today, in full fermentation.
Here's the Risotto (rice) just being added, and you can see the rest of the ingredients in the background (Chicken, Chorizo, scallops, Saffron, Smokey Paprika, Chicken stock, etc.)
Here's the finished product, and it went very well with the "Dancing Bull" Cabernet Sauvignon.
So what do you do to celebrate 24 years? Let's see, 25 is silver and 50 is gold, I guess 24 is beer! Yep, we had a few friends over and brewed a double batch (10gal) of an Irish Red Ale. It was the first beer that I ever brewed, and this was the first time I've brewed since my surgery this past fall.
I've got a few pics to share from the brewing, and then I'll try to catch you up on everything that's happened in the past couple of weeks, we've been busy!
Here's the basic procedure:
The grains have already Mashed to convert the starch of the malted barley to sugars. This part of the operation is called the Sparge, where I'm rinsing the sugars off of the spent grain.
For the double batch I decided to go 1/2 grain and 1/2 extract, so here we are adding the dried malt extract.
Followed by the malt extract syrup.
Then come the hops, added in 3 stages: at Boiling (for bitterness), with about 15min remaining in the boil (for flavor), and after the boil (for aroma).
After that you cool the wort down (wort is the term for the sugary liquid).Pitch the yeast, and in about 2 weeks you've got beer!
Here's what it looks like today, in full fermentation.Looking back a couple of weeks what all has happened....... let's see........Oh I remember:
My friend Sir Thomas and I fried up 65lbs of chicken for his Daughter's friend's wedding rehearsal. It was hot, rainy, messy, and danged if we didn't forget to bring the camera! Bummer! The chicken came out great though, and we satisfied the hungry crowd.
Then there was Paella Night (pronounced: Pie-A-ah)! Lightnin' out did herself here, and we have photos:
Here's the Risotto (rice) just being added, and you can see the rest of the ingredients in the background (Chicken, Chorizo, scallops, Saffron, Smokey Paprika, Chicken stock, etc.)
Here's the finished product, and it went very well with the "Dancing Bull" Cabernet Sauvignon.
So did the chocolate cake for dessert.
Here's to the next 24 Sweetie!
3 comments:
Happy belated 24th anniversary Thunder & Lightnin! Sorry I am a little late. I had other concerns that day as I was in the Hospital. Feeling better now but will probably have gall bladder surgery soon.
GGL - I'm glad you're feeling better! Let us know what you find out, Lightnin' can come out if needed!
Hmm... I'm learning something new (beer). I don't drink it but I get the spent barley for our pigs from a local micro-brewery. Perhaps this winter during the long snowy nights I'll have a chance to learn more about the process that gives us a high protein free food. :)
Congrats on 24 years!
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