Vadozz is in the fermenter and we’re very grateful to get to some air conditioning….it’s fitting to invoke the Goddess today. There’s a very nice write up:
Brewsters rocking the house today. Ashley Stephens from Goose Ridge Winery was crossing over the fermentation style to help for the whole brew. (Of course, we gave her all the really hard jobs… no, I mean the fun ones.) She actually was fooled enough to want to come back and play with us again for another brew!
Vadoz will be absolutely awesome this time. The mash was great, got done early and now we’re in the office chillin while the boil begins…
Transfer through the heat exchanger. Hop cone shows where the compressing hops pushed wort up through into little volcanoes. Hop and beer goodness going into the fermenter
This occurs when the hop cone loses wort and compresses and forces more fluid up and out into little volcanoes in the kettle. (It’s all about the pore pressure baby.)
Stop in and try some of Chef Logan’s red, white, and blue sangria. Riesling, blueberries, cherries, pineapple, lemon and fresh mint! $7.50 a glass!
Of course, if you wish to stay in the beer mood, that’s OK. Plenty of refreshing ones to choose from.
Or, go outside for some fun on the grass with games
Get some wine and beer too, at Thomas O’Neil and entertainment too!
Tonight is GABE and CALEB KNUTZEN for music!
Notice the taps… our Vadozz and Lupulisaurus.
Last weekend’s brew of Black Tailed Jack was exciting, and head brewer Kyle even had some help with the mash in from west side Clayton (tallest in photo, only helped slightly by the stool) and Jeff, who I hope is now working on a Steels Masher to make it much easier.
We need a steels masher!
Steve came really early to cook us breakfast on the testing stand (propane burners for small batch experimental beers).
Kyle stirring the hundreds of pounds on grain and water…
Black Tailed Jack makes a pretty mash.
Bäd Kitty is temporarily gone – probably finished in two weeks from testing today.