Although I’ve not yet sampled the fruits from my initial Kansas brewing efforts (the ESB batch), I’m going to get another batch going. Each batch is 5 gallons, of which I plan to give away a good portion – assuming it is potable. This batch will be Kansas City Pale Ale. I’ve had a taste lately for Sierra Nevada Pale Ale. So I’m attempting to see if I can replicate the Pale Ale goodness here in the basement.
As I prepare for the cooking, there are three things I want to accomplish this time that I failed to do during my last batch:
(1) Actually use the hydrometer.
(2) Filter and aerate the wort prior to fermentation.
(3) Hydrate the yeast prior to pitching.
Next week I’ll do my first taste of the ESB and see how it turned out. This batch of Pale Ale should be ready before Thanksgiving.