I’m live blogging, continuously updating pictures below.

The first three pictures is Soba-cha (Japanese tea made out of roasted buckwheat). I first made the tea, and then poured everything into the mash. I only use pale ale malt and 4% caramel malt, mashed in at 65C. I’m using huge amounts of Chinook and Galaxy hops, this is going to be an Imperial one around 10% ABV and 100 IBU.

It’s a waste to not use the rest of the malts, so I’m also making a low alcohol beer from the rest of the malts in a second mashing.

Special thanks to my good friend Rob from Australia that gave me these fresh Galaxy hops, I’ll try to save a bottle for you.

Damn I need to find out a better way to filter out all the hops from the kettle before putting the wort in the carboy. Roughly 20% of the wort liquid is just hops (I forgot to take pictures of how I did it this time). The 7’th picture is after whirlpool and filtering, still 10% hops soup on the bottom.

Damned! Someone need to make hydrometers in plastic!