Seven barrels of Dead Horse IPA

This Saturday I finally found myself in the basement of the Elliott Street brewery making seven barrels of dead Horse with Ryan. The brew pub on Elliott Street is even quirkier than the Putney road brewery. It's going to take some getting used to down here in order to dial things in. I'm sure it will take a handful of times brewing down here before I get completely comfortable with the setup. We'll likley be looking at an eight to ten hour day to start. Hopefully I'll be able to dial that back after I'm dialed in with the equipment.

Back in the mash tun.

I had been on a brewing hiatus for the past several months. Between logistical issues, work commitments, family life and ski season it has been challenging to find the time to brew beer.

With that said I put my boots on and climbed back into the mash tun to make 20 bbls of professor Brewhead Brown Ale on Saturday. I performed the typical tag team with Ray. He mashed in and took care of the back end of the brew. The great thing about brewing is it's scalability. For the most part all the ratios remain the same whether you are making 10 gallons or 10 bbl's. I'm happy to finally have my boots on again and look forward to helping Ray and Ryan out whenever possible.