MON.-FRI. 4-7PM | SAT. 12-7PM | SUN. 1-6PM

SUN.-THURS. 1-6PM | FRI. 1-7PM | SAT. 12-6PM


Brewing recap: My Little Pony edition



You know the worst part about brewing in sub-40 degree temperatures? Having to stick your hand in cold buckets of water/sanitizer/cleanser. Whenever possible I try to trick Joel into doing this for me. The conversation usually goes something like this:

Me: “Hey Joel, I accidentally dropped a new My Little Pony doll into that bucket of cleanser.”
Joel: “Really?” [Dunks entire arm into bucket] “I can’t find it.”
Me: “Oh, that sucks. Hey listen, while you’ve got your hand in that freezing bucket, would you mind trying to find those keg parts I left in there?”

BAM. Problem solved. Last night went well. We ended at a decent time (10:15), brewed our Belgian Dubbel without a hitch (.001 off on our target gravity), kegged about 25 gallons of beer (whoa) and mopped the garage (actually, not as fun as it sounds).


This picture, compliments of Jeanine, I include only because it makes Alex and me look like ghosts. Creepy brewing ghosts. Thanks to everyone who came last night. I’m continually amazed at how many people come even when the weather is atrocious. Then I remember. Free beer.

6 thoughts on “Brewing recap: My Little Pony edition

  1. Probably about 5.7% – it’s a little on the low end for the style, but the fruit may bump it up slightly in secondary.

  2. I think that’s probably why they say to mix your sanitizer in hot water. Although then you might have issues with my little Pony melting. It’s the ol’ rock and a hard place.

  3. Questions (probably worthy of an entire post as a response):

    How long does it take you, from setting up equipment until you’re cleaned up, to brew a batch? For myself, I can pull down 15 gallon batches in roughly 5 or 5.5 hours (dropping a bit now that we’re using pumps & a counterflow chiller). But it sounds like you’re either starting early or you’ve got time-saving tips if you can be finished by 10:15ish…

    So how quickly are you completing a batch, and what time-saving techniques are you using?

  4. Brad, great questions. I’ve actually had a “tips to a shorter brew day” post in the works to share our time-saving techniques. We usually clock in at 4:30-4:45, so not too far off of your time. But that includes transfers and kegging. Expect a more in-depth post soon (probably next week). We’re also only brewing 10 gallon batches, which could account for some of the time difference as well.

  5. I think the time-saving for you must be also due to the conical fermenter. I need to tell my wife to buy me one of those. After all, if it saves me 30-45 minutes every time I brew, that’s 30-45 minutes of quality time I could be spending with her. And that’s priceless time, isn’t it? ;-)

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