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We’re planning on having some of my relatives here for Thanksgiving, so of course we wanted to have some home-brewed beer on tap. Since we have other things going on over the next few weeks and due to the amount of time it takes beer to ferment and then condition in the keg, we had to brew immediately.

So, we tested out the new kitchen set-up with not only one, but two beer batches. The main difference with the set-up here is that the stove is electric and not gas, so we boiled the wort on a propane burner outdoors.

We now have a stout and dunkelweizen in active fermentation and on track to be ready for Thanksgiving!

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