… and with that in mind, my body is yearning for some tasty dark brews. Luckily, we have our newest version of a milk stout in the fermentation vessels at about 67 degrees. We decided to try using a yeast starter to make sure this one ferments fully and quickly. Also, this is our first time utilizing cornelius kegs as fermentation vessels, allowing us to fit more beer into our fermentation chambers.
As for the future, we are looking into a better solution to achieving the temperatures during the mash with possibly a RIMS (recirculated mash system), always looking for more kegs, and keeping a keen eye on the market for pumpkins to arrive in season.
Cheers everyone! Hope you all had a great summer!
If you are reading this, you have either survived Cinco de Mayo or you are undead. Either way, good for you!
Let’s talk about where all the beer is at!
Kick back, grab a cerveza, and read up on what’s going on. Yesterday, May 4th, we bottled 12 gallons of the chocolate porter that was sitting in our climate controlled chest freezer for the majority of April. Clocking in at 7% ABV yet providing a smooth chocolaty experience, it will likely be a crowd favorite. Just keep an eye out for our beer with the blue caps. But, wait! There’s more! Continue reading
Wanted to keep everyone up to speed, so here we go.
Last time, I reported incorrectly that the Belgian didn’t finish fermenting. We later learned that it was because we concentrated the beer too much and we were getting a false gravity reading. The two variants got bottled on April 6th. Keep an eye out for red and orange caps.
The wheat beer fermented beautifully and got bottled along side the Belgian. Both beers will be ready for consumption after Easter. You’ll be on the lookout for gold (or perhaps organge w/ an ‘A’ written on them) and yellow caps.