20 bbls of Porter

Ray has been out with a bum shoulder and he asked me to step in and give Ryan a hand with the next brew. We made 20 bbls of Pullmans on Friday. I ditched out of work at noon and we were were cleaned up by 3:00pm We even managed to pretty much nail the gravity on this one. It's nice to be brewing again, even if it isn't on my setup.

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.

17 bbls of Warlord

Brewed up 17 bbls of Warlord IPA on Halloween. Things went pretty smooth. Making beer is fun no matter what scale you are brewing.

14 bbls of Dead Horse and Ten Gallons of Amarillo Ale

It was a beer filled weekend, but no beer drinkin' weekend for me. Saturday afternoon I set out to brew with Ray and then do some of my own brewing in my basement as well. After making fourteen barrels of Dead Horse IPA out at the brewery on Saturday afternoon, I was too tired to make anymore beer on Saturday evening. Instead, I chose to relaxation knowing full well that there would be another opportunity to brew more beer before my weekend would come to a close.

Monday morning I seized the opportunity and got to it in the basement making ten gallons of my Amarillo Ale. I nailed the gravity and volume on this tried and true recipe. I'm finally building up some momentum in the basement. Hopefully there will be some more beers in the pipeline just in time for the holidays. On a side note Dave Warburton and I dropped of a couple carboys to get filled with cider at Dwight Millers on Monday evening. Fermentation season has returned.

Going Pro

Well it's settled. I'm going pro. I'll still be brewing in the basement from time to time, but right now I'll be focusing on learning the ropes on my mentor's setup. Life is good, as well as the beer I make.

Chico Pale Ale

Brewed the West coast style pale ale on Father day. Nice easy drinking beer for the summer It should be ready for the trip to Long Beach Island in mid-July.