![]() ![]() Securing the equipment, though, isn’t much of a problem Davis Square is home to Modern Homebrew Emporium, which Gavin cites as a valuable resource. These logistical problems, give or take a run-in with Harvard administrators, are the main obstacles facing Harvard homebrewers. But professional brewers don’t have to keep their brewing apparati in dorm rooms, nor do they have to schedule their output around when they have free Saturday afternoons. When he’s making statements like these, it’s easy to imagine Gavin as the proprietor of a local microbrewery he’s certainly ambitious enough. “Even if you’re brewing every weekend and you have a couple batches going at a time, you really can’t make everything.” “I try not to make the same thing twice,” Gavin says. At times of peak production, he’ll turn out a five-gallon batch every one or two weeks-almost every one brewed in a different style. Gavin is one of Harvard’s most committed homebrewers. “Ironically enough, that turned out to be one of the best batches I’d ever made.” “It was the worst thing that could possibly happen,” Gavin says. “I put maybe a gallon’s worth in my glass fermenter, not thinking at all… and the hot and cold cracked the glass.”Ī good deal of the beer was lost, and the fermenter was ruined. “And so, not thinking, in a delirious, stupid state, I split up the wort into multiple containers so that I could put it into ice baths in separate spots,” Gavin says. ![]() But before he could proceed, he had to cool the mixture to room temperature. Jaffeīy four, Gavin had only finished boiling malt extract with hops, producing a hot substance known as wort. These vessels are used to store and serve beer at the end of the brewing process. growlers for sale at the Modern Homebrew Emporium near Davis Square.
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