Back to Flying Barrel!

This weekend we went back to the Flying Barrel to get ahead start on our spring beer.  We brought our own recipe this time, so we wouldnt be tempted by odd recipes named after animal reproductive organs...

We decided to brew a Belgian style Witbier that we'll eventually flavor with black cherry concentrate.  Something light and fruity, perfect for the warm[ing] weather.

The recipe called for flaked oats for the initual phase.  That's it.  No other specialty grains.  Just your typical breakfast

After we let that steep for awhile, we sparged and then added 7 lbs of extract

We were moving right along.  Actling like veterans.  We were sampling other brewer's handywork, laughing it up and generally having a grand ol' time

Sure, there was the occasional question, but for the most part, we were flying solo...

After the malt extract boiled for 40 mins or so, we added the flavorings.  Some bitter orange peel and corriander seeds

Look familiar?

Anyway, after the long drive (its about a 90 min drive for us, although that's with the customary donut stop), we were just about done...

All we had left to do, was to seal her up and put on the airlock...

And thats when it happened.

Normally, the airlock (pictured above), sits in a little rubber grommet that is in the lid of the fermenting bucket.  It's purpose is to act as an escape hatch for the air the yeast produces.  As we were trying to place the airlock into the hole, the rubber grommet FELL IN THE BUCKET!

oops

See, this is where the rubber grommet is SUPPOSED to be.  But nope, not ours, it sunk like a brick 

Can't go fishing for that sucker...

This is why it is so, so, SO important to santize everything, because folks, when it comes to beer making, anything can go wrong.

To answer your question (assuming you are trembling wtih anticipation), it's still in there.  Hanging out in the beer while it's in the primary fermentation phase.

After obtaining a new lid, we sealed it up and brought it home.  It's hanging out wtih our brewed-at-home "Hot Toddie" ale (seen here in the carboy during its secondary fermentation stage)

The beer, which will be appropriately named "Gromit" (yes, also after the British clay-mation character) is home.  Until then, I present to you some beer wisdom: