I Love the Smell of Boiling Wort in the Morning . . . and the Afternoon

As I write this, the sweet smell of boiled wort still permeates throughout my house. It's been a long day, being another double-batch brew day at Muckney Brewing. Only this time I was a man down for the first batch, and was getting my all grain cherry popped throughout the second. Yes, MB went AG for the first time, but let's start at the beginning.

Today's first batch was a partial mash Dubbed Stone Soup XXI Ale, the Mustachioed Dark IPA (MB0021). I brewed this batch using leftovers from previous batches and a lot of hops. Everything was going well, until I had a stuck sparge. Grain hulls clogged up my mash tun's spigot, causing me to forgo a second batch sparge and add water to bring the boil to volume. Other than that, it was all good.

And then it was all grain time. Thanks to Nate for supplying the equipment and more so for walking me through the process. Overall, it was a good brewing session. There were a few quips, like setting up the rig and hooking up the wort chiller, but other than that, the Saison du Muqunee (MB0022-AG1) went off without a hitch. We did only get 68% efficiency, but I'll deal with that for my first time around. There's plenty more I'd like to talk about, but I'm spent. Time to go pitch the yeast and veg out for a bit.

Cheers,

Dave