What to do with 100 Billion Yeast Cells?
Preston and I were talking at Ben’s birthday party, and it turns out he volunteered to brew some beer for a work event, and he was trying to find somebody to brew with him. Seeing as I hadn’t brewed in three and a half years, it sounded like a perfect excuse to get back into brewing.
Preston and I agreed to making Denny Conn’s Rye IPA, a beer that I brewed some time ago and really loved. Our final ingredient list:
| Malt | Country | lbs |
|---|---|---|
| Pale Malt (2-row) Crisp | England | 22 |
| Rye Malt | America | 6 |
| Crystal 60L | America | 2.5 |
| Cara-Pils Dextrine Malt | 1 | |
| Wheat Malt | America | 1 |
And a few extras:
- 2 packets of Wyeast 1272 American Ale II
- Zeus Hops – 4oz
- Mt. Hood Hops – 4oz
The brew went very well. Probably the biggest shock was the late discovery that my mash tun isn’t large enough to handle 32.5 lbs of grains and 11 gallons of water. But we handled it pretty well, putting the spillover into a secondary cooler.
We are one week into the fermentation now, and I just added the dry hops. One to two weeks from now, we’ll probably bottle, and a few weeks after that, it’s time to have a drink!