Kegs of Pozharnik

Well we finished the kegging of the Pozharnik today. All in all a successful day. The rest of the day is spent cleaning and sanitizing for tomorrow's filtering day. Tomorrow we filter Engine 5 into the Bright tank.

Now for a few definitions that you might read here on the website...
Ingredients in our beer:
Malt: Grain (Barley, Wheat, Rye, and others) that has begun to germinate and then the germination is stopped. The Malt is then kilned, or roasted, or some cobination of the two to create different colors (shades of brown.)
Water: Self explanitory, water is water. We do add various chemicals to the water to get it where we want. We add gypsum to make the water harder, which emulates much of the water in England.
Hops: The flower of the hop plant. We get two major properties from the hops, the first is the bitterness (the Alpha Acid) which is disolved after much boiling (at least 60 minutes), the second is Aroma, which if you boil too long you lose. What we do is put bittering hops in early in the boil, and then aroma hops in later (best of both worlds.) I have always joked about making a beer that smelled hoppy, so folks would think it is bitter, but with very little bittering hops, and another beer with very little Aroma hops. I would do this just for fun to see what I get.
Yeast: A living creature that makes beer. All we make is yeast food, the yeast makes the beer. Yeast, through their biochemical reactions, create all sorts of flavors for the beer.

That is all for definitions now. More will follow

Cheers,

Damase