Hello from third shift! At times I wish third shift meant 2.64 hours but it does not... oh well!I'm kickin' it in the graveyard because the brewing department welcomed the second of three expected babies
So this past Saturday at 10:30 AM I picked my four and a half year old son up from a friend's house after a sleep over. I convinced my wife that I should do the grocery shopping with him so it would: A.
Hey! Today is the day for Namaste (I only do yoga on Wii Fit like everyother week). I plan to take a bunch of pictures and stuff so check my facebook page tomorrow. I have formulated a recipe to ensure total colloidal instability so the haze is full on.
I just started mashing in this year's Chateau Jiahu. After a one year hiatus, it's back. All of the honey and grapes and hawthorne fruit is lined up on the brewing deck and is ready to go.
...and you know what that means. INVENTORY!!! Almost done.Right now in the brewhouse we are brewing 90 which is what we'll do all day and night tonight. At 6:00 tomorrow morning, the first bit of Sah'tea will be going down.
Hey friends! This has been a wicked fun week at the brewery. We started the week with a bunch of Raison in the brewhouse followed with a whole bunch of 90. In between 60s as tank space freed up, we brewed this year's second installment of Burton Baton.
Hello friends. There will be some brewing excitement occuring at the Rehoboth pub tomorrow...well it was supposed to be today but there was a delay in our malt delivery but that's a minor inconvenience.
Tonight is the night! After an exhausting day of sensory training, I will be heading to our brewpub in Rehoboth Beach to be the hometown representative at Simul-Cask. Before the firkin is tapped, I will
This week is a busy, busy week in the brewhouse. We started the week with some old favorites; 120 and Immort. Not only do these behemoths require long fermentation times, they also chew up a good bit of the earth's rotation to get them into fermentation.