• Barleywine variants are still going (one refermenting with champagne yeast, the other aging with whiskey soaked toasted oak)
  • Wheat 2015.1 is carbonated and flowing from taps
  • Imperial Porter is carbonating @ 10 psi
  • Wheat 2015.2 is carbonating @ 20 psi
  • RIMS (Recirculating Infusion Mash System) has arrived and will be tested soon to be used on our next brew
  • Flights to Denver have been booked to get us to GABF (Great American Beer Festival)

And that’s it! Cheers!

Yes, we swung by an aquarium warehouse store to purchase the newest upgrade to our little brewing operation. The salesman’s brain had to take a few seconds to grasp that we weren’t there for any fishy business.

If you live around the Houston area, you’d know that we have been having very erratic weather the last couple months. And while we have been very good at keeping our fermentation chilled down to temperatures we like, the cold weather has been causing the fermenting beer to get colder than we would like. This causes the yeast in the fermenting beer to slow down or possibly even stall completely. Luckily we haven’t been affected too much, but we still don’t like that we haven’t been in control of our destiny.

Enter the Aqueon 100 Watt Submersible Heater, possibly the easiest/safest solution we could muster.


This little guy is 100% water proof and is able to be place completely underwater. So we just took a jug tall enough to put the whole heater below the water, filled it up with water, placed the entire heater into the jug, placed the jug in the corner of the fermentation chamber, and then plugged it into our thermostat.

And ta-da!


As you can see (this is a static image, to see a dynamic chart visit our Temp Monitor page), we hooked the aquarium heater on March 7th, towards the end of the day. The heater will turn on and slowly warm the chamber if below the set point, and if the temperature goes above the set point the chest freezer will come to life and prevent the beer from getting cooked. It is working remarkably well, and we will continue to be extremely pleased at this <$25 solution.

More news on the coming beers in the coming weeks, so stay tuned in!

Good news everyone! We didn’t have a repeat of our last brew session! So this update will be much shorter.

We transferred the first wheat (currently being called Spacenana) into serving kegs and are currently carbonating it. Should be ready to try very soon. The imperial porter finished fermenting and is currently cold crashing with carbonating happening soon (Saint Patties is just around the corner).  Lastly, we brewed another 13 gallons of wheat (currently being called Spacenono), and we put that right into the remaining yeast cakes from the first batch.

Spacenana is only different from Spacenono because of the different amounts of yeast used to ferment the wort. Since the first wheat was pitched with the suggested amount of yeast, it should have developed strong banana esters (get it? Spacenana?). While the second wheat was pitched with what should be way more than the suggested amount of yeast, and it should be lacking in the banana esters department. We will surely enjoy tasting these two near identical recipes side by side hopefully as soon as next month.