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Welcome to BGhomebrews

Welcome to BGhomebrews

Welcome to BGhomebrewsWelcome to BGhomebrewsWelcome to BGhomebrews

AVIATION

There's much to see here. So, take your time, look around, I've been working in the Aviation Hydraulic Primary flight Controls  field for over 45 years. This is one of the best AVIATION PHOTO sites on the net.

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AVIATION HISTORY

 If you are a fan of Aviation History like I am, Check out this book "SHOT DOWN" by author Steve Snyder, It's the true story of his Father Howard Snyder and the crew of the 8th Air Force B-17 Susan Ruth  

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About Us

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My Interests are

1. MY FAMILY

2. AVIATION

3. ELECTRONICS

4. HOME BREWING

5. COOKING

6. MY OLD CARS

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THE OLD CARS

On the left is a 1952 MG-TD.... On the right is a 1970 Austin America.

The MG has been in the Family since the early 60s

The Austin America is my 1st car that I bought new in 1970

I like taking them to Car Shows and Local Cars n Coffee meets

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Home Brewing

I got started in home brewing after my wife Jennifer and I returned from a visit to England in the late 1970s . Her family came to America from England in 1950

So we still have a lot of relatives living there. Some of her Cousins make their own Wine at home. I thought that was so cool and decided to give it a try when we returned home to the U.S.

 Well,... my first try at Wine didn't turn out so good, so I tried doing a BEER EXTRACT KIT , that's when I got hooked. Wine does take a little longer than Beer to do, but the wine kits you can get now from various suppliers are much better than they were 30 odd years ago, when I first tried it. So Check out the latest Wine Making kits that are available out there on the net sites.

 So if you like being creative and trying new things, and like BEER  then give Home Beer Brewing or Wine Making a try. 

The recipes and possibilities are endless and its fun to do.

 At least I think so. 

I started out doing Extract Beer Brewing, then got into All Grain Beer Brewing, which allows you more creative recipe opportunities, meaning you can try different types of Grains, Hops,Yeast etc.    I'm still trying to figure out this website thing.. so stay tuned.. More to come.

Milling the Grains

Milling Grains, about 15 lbs of American two row barley , this process slightly cracks open the "barleycorns" to expose them to the hot mash water.

Mashing

After the grains are milled, they are "introduced", stirred into the mash tun, covered and allowed to soak about 1 hour in the hot mash water

Sparging

After the grains have soaked "MASHED

"About 1 hour in the hot water, then its time to "SPARGE" and collect the resulting liquid called "WORT" by slowly draining it into your boiling kettle while slowly introducing more hot water to the top of the grain bed. Continuing this process until you've collected 5 to 6 gallons in your boiling kettle.

Boiling and Hop Additions

Next you boil the "WORT" for about 1 hr, adding your "HOPS" at times along the way. Then you allow the wort to cool down to about 70 to 80 deg F.  This cooling process can be speeded up by placing the hot kettle of "WORT" in a bath tub of cold water or by using a copper or stainless steel coil wort chiller. After the wort has cooled to 70 to 80 deg F, then its time to transfer the cooled wort to a fermenter and add your yeast to begin the fermentation process.

Belgian Transfer

After the MASHING  and BOILING process, you cool down your "WORT" to yeast pitching temperature  (70-80 deg F) and transfer it from the boil kettle to your fermenter.

Starter for my Belgian Tripel

This video shows the yeast starter for my Belgian Tripel IPA. You will need to make a STARTER YEAST CULTURE if you are making a beer with high starting gravity like this one, so the yeast can survive a complete fermentation. As the alcohol levels will finish high.

Starting Belgian Tripel IPA

This video shows fermentation starting about 45 minutes after pitching the yeast starter.

Belgian Tripel IPA

WOW.....!!!!   this video shows the fermentation really taking off about 1.5 hrs after pitching the yeast starter, whats happening is the yeast are consuming the sugars in the "WORT". The 2 by-products of this action are C02 and ALCOHOL. Its a good thing I only had 5 gallons in the fermenter, or I would have had a sticky mess to clean up, caused by the fermentation foaming action. After a week I will transfer to a secondary fermenter to finish out the fermentation process.

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