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Grind: Extra Fine (Smallest Circles & Effect: Inky Edges), Brew: Rings (3/4 Pic & Full Blended Circles), Serve: Black (Clear Tone & Paper Cup Texture)
Sala Ritmo y Compás (Madrid, 20/02/2013)
Para Renecer Eléctrico: renacerelectrico.blogspot.com.es/2013/02/the-brew-ritmo-y...
I was actually not trying to get them though they were so close to the court and where Badgers forward Serah Williams stood.
Take a table spoon or so of sweetend condensed milk and put it in a tall glass.
Take two tablespoons of medium ground, strong coffee and add to a vietnamese coffee filter. Press the top filter into the grounds and give it a bit of a twist. Put the filter on top of the glass of condensed milk. Pour near boiling water slowly to the brew and cover. It should slowly drip into the cup, dark and chocolately. The more you compress the grounds, the longer and stronger it will be.
Once finished, stir, add ice, and smile.
Oh heavenly brew, how your savory fragrance delights my senses. Let your energizing caffeine course through my veins and awaken my soul... and get my brain outta first gear LOL!
Photo: Michael Clark Rom, a brewer at the Santa Fe Brewing Company in Santa Fe, New Mexico, working with the latest batches of beer in the factory.
Grind: Fine (Average Circles & Effect: Auto Adjust), Brew: Superstar (Full Pic & Full Blended Circles), Serve: Soy (Vignette Tone & Crumpled Texture)
This is what is in my beer. I know the ingredients. No additives, no preservatives. Just water, malted barley, malt extract, hops, and yeast. The mug, that's a homebrew, for the brewer's enjoyment during the process.
In 1911 Wolf completed a new brew house and power house, with the second-tallest smokestack in the city, for Philadelphia’s Schmidt brewery. The brewing floor contained two 750-barrel kettles. This replaced the brew house he designed for Schmidt in 1887. This was the last of 33 projects that he did for this brewery.
1883 Stable, Boiler and Refrigerating Machine House
1884 Plans for Kiln Houses
1887 Complete Brew House and Machinery, Malt House alterations
1889 Storage House Alterations
1891 Office, Ice Machine house, Malt House and Storage House Alterations (10,000 bbl.)
1893 Stock House
1894 Stable
1895 Alterations to Ice Machine house and Malt Bins
Here is a link to the 1895 Hexamer General Survey:
philageohistory.org/rdic-images/view-image.cfm/HGSv30.2867
Here is a link to a pic of the Rise and Fall of Schmidt's display at the Free Library of Philadelphia:
www.flickr.com/photos/15424848@N07/9310595596/in/album-72...
And a link to a story I did on Schmidt's:
pabreweryhistorians.tripod.com/MABN12-06Schmidts.html
Texas Brewing Inc. offers a wide variety of home brewing and winemaking kits, ingredients, recipe kits, and more! All for $7.95 Same Day Flat Rate shipping. Come and Brew it.
Type: Brew Pub/Brewery
121 N Bridge St
Bellaire, Michigan, USA 49615
[map]
(231) 533-6622
Hours: Mon-Thu: 11AM-Midnight, Fri-Sat: 11AM-2AM, Sun: Noon-11PM
The first steps we don't have pictures for are malting and grinding because most distilleries have had to abandon their malting and grinding factories for economic reasons. Now, most distilleries simply order in their malt and grist made to order.
1) Malting - The reason I say made to order is because there are many flavours of scotch, but the most obvious flavour - peat is determined in the malting. If you want a very peaty scotch like Laprohaig, the distillery would order a very specific amount of peat measured in PPM or parts per million. If you don't want a heavily peated scotch, you would want to order 0 ppm. The peat flavour comes from the fact that as the barley is malting it is heated over kilns whose main fuel is (or can be) peat.
2) Grinding - Once the malt is done it is ground up into a type of flour called grist.
3) Brewing - This series of steps is almost identical to beer brewing, which we found interesting because Greg brews from grains.
The grist is mixed in with hot water in the Mash Tun (pictured here). The hot water helps to convert the naturally occurring starches in the grain to fermentable sugars. Typically the mixture is 1:4 (grist to water). The Mash Tun has two levels to it with a perforated bottom that will allow the wort (sugary liquid that results from the brewing process) to flow through the bottom and separate it from the left over grains. Most of the post brewed grain is given to local farmers for cattle feed. When brewing at home, Greg and I usually make brewer's bread with some of the excess grains.
The brewing process will be done several times to ensure the best wort flows off. After only the brewing process either beer or spirits could be made. The alcohol level is around 4-7%... there's still a long way to go until it reaches the standard 43% most scotch whiskys sell for!