I ran beer brewing workshop for my friends here in my parents' house in Bangkok on 3rd March. I had no gears shipped from my house in Wellington except a refractometer and ordered every thing else from online shops in Australia and Singapore. Also bought bucket and few from the supermarket.
Talking about malt extract. I could not get malt for the workshop, so I had to use Cooper's Amber Malt Extract.
Explained about the reasons for boiling the wort.
From the top: 10g Aurora Hop - 60min, 20g Aurora Hop - 20min, 60g Aurora Hop - 10 min, 50g Galaxy Hop - 5min
Adding the 60min hop.
The original gravity was 1.055
Cooked the mussel from Sriracha. Few people asked Sam if we brought them from NZ. They were fresh and delicious.
Belgian Mussel with Hoegaarden Wheat and Beer Brats with Pilsner.
Chilling the wort in the ice water. Actually it took about 30-40min to chill the wort to 19℃.
Syphoning the wort into the fermenter I built 2 hours before the workshop.
Pitched Saf-yeast US-05 and the room is chilled to 20℃.
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