The brew class at Cabrillo College filled up quick. I limited the number of students that would be accepted to the class to 16 in order for everyone to be able to get some hands-on experience. 20 students signed up to attend, so unfortunately 4 went on standby but didn't get a chance to get in the class this time.
Students hard at work.
The first class was devoted to the importance of sanitation, basic extract brewing and a couple different ways of chilling the wort, an ice bath and an immersion chiller. All went well for the most part as we got our wort up and boiling and started adding the hops. As you can see by the pictures, we have an excellent facility to use for the brewing process. We are on campus in the horticulture room. This room is expansive and the ceiling is two stories high which leave plenty of room for heat and vapors to dissipate. Also, the room has a floor drain and all of the tables and work benches are stainless steel. Very nice.
Reviewing my notes.
As the day progressed the students got the chance to taste samples of the styles of beer that we were brewing that day. I brought in some German wheat beer www.germanbeerinstitute.com/Hefeweizen.html and a German rye beer www.germanbeerinstitute.com/Roggenbier.html so that the students could anticipate the flavors of their classroom brew in the next weeks.
Taking notes about brewing.
In the next class we will work on the math required to calculate our malt bill and hop bitterness along with packaging the beer from the first class and making a yeast starter for the next class.
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