In lieu of brewing Monday we decided to kick back, enjoy the fruits of our labors, pwn Travis and watch the big NCAA game between Kansas and Memphis. We maybe should have brewed since I think some wild yeast got into our pale ale (hence the 83% attenuation). And then we repitched the same yeast
Oh Sam Adams, always trying to get us to drink glass shards… From a CNN article today: Shares of Boston Beer Co., which brews Samuel Adams beer, slid Monday after the brewer voluntarily recalled select 12 ounce glass bottles of its beer, saying the brew could contain small bits of glass. Earlier Monday afternoon, the
At the risk of making ourselves look like fools in front of more knowledgeable beer environmentalists, I thought I’d share this article that Matt sent in about the three most environmentally friendly breweries. According to the author, the three breweries are (in order): Brooklyn Brewery (warning, annoying website alert). Why? 100% wind power. New Belgium
Such is Jeff’s new favorite quote. We’re debating legally changing his name to Jeff “Money” Heck because of how amazing his attenuation planning skills are. You see, Jeff has developed an uncanny ability to call the original gravity, final gravity ? even a fluctuating reading mid-fermentation ? on the NOSE. The only stipulation he has
There’s a long list of things we keep checking to see if we’ve arrived as a viable business. At the top of the list? Acronyms. Specifically, is MNB a legitimate acronym, recognized by the acronym people? It is with much pride that I can now say we have arrived. Yes, ladies and gentlemen, thanks to
I mentioned yesterday that Monday’s brewing went smoothly because of the absence of Joel. That’s not ENTIRELY true. See that picture? Those are random boards of wood. Those boards were supposed to be part of our temperature-controlled fermentation chamber, which would have been exceedingly useful when fermenting our Drafty Kilt. Unfortunately, our “operations” guy wasn’t
We brewed our Drafty Kilt Scotch Ale last night (yes, the one that Joel froze and thus rendered undrinkable). Good news though. Joel cut out early, ensuring a perfect brew night. Our target gravity was 1.089. We ended up at 1.090. So yeah, you could say we’re pretty good. As an aside, we really need
If you’re curious about what the music will be like in heaven, most biblical scholars maintain that the majority of the music will be duets between Pavarotti and Bryan Adams. Much like this one: Wow. THAT. JUST. HAPPENED. Many thanks to Neil for spending hours digging up this interweb gem. Come by Jeff’s tonight ?
Contrary to popular belief, I didn’t completely kill our hops last year. They’ve peeked their bitter little heads above the surface of their new home along Jeff’s driveway. And Jeff, the nurturer that he is, has been diligent in providing the little buggers with plenty of water. He’d give them extra sunlight if he could.
I knew I was popular. I just had no idea HOW popular till I joined Facebook last night. And now I’ve got like a million friends. I’m pretty much the opposite of Travis, that’s how popular I am. But enough about me, how was brewing last night? In two words, lonely and cold. Including Jeff,
We got some good feedback from the party on our Swashchuckler IPA and so we decided it’s time to give it another go. (Though we would have brewed our Drafty Kilt Scotch Ale if a certain Joel had gotten our fermentation chamber built). The moral of the story: come by tonight. And don’t trust Joel.
If you’re anything like Jeff, you’re not too sure how this whole internet thing works. Any talk of RSS feeds just makes you hungry. And if you’re anything like a human being, you’re interested in what we’re doing. In fact, you’d like to have every post emailed to you. Never fear, we’ve got a solution
We’re building our fermentation chambers for our new pilot brewery, in which we hope to be able to control fermentation temperatures to within a degree or 2. The “hope” part of this is pretty crucial. We’ve had our eye on this temperature monitor to actually verify whether or not our control is unrelenting and supreme.
One of the biggest objectives of Saturday’s Brewhaha was to collect some solid data on how our beers and brand are perceived by our future customers. Mission accomplished – we received nearly 400 comment cards, including about 100 for each of the three beers we served. We also asked about beer consumption and preferences. Here
We’re still trying to catch our breath after the overwhelming success that was our first Brewhaha Saturday night. We had about 200 people come. Expect some more in-depth posting later, but for now I wanted to say thanks to everyone who helped out and to everyone who came. It was a lot of fun! You
We’ve had a lot of phone calls/emails wondering if the party is still going down because of the Great Tornado Fest of 2008 last night. To put it bluntly: yes. Come on over!
We’re planning on having a lot of visitors over tomorrow. This whole Brewhaha thing has gotten very big very quickly, so we decided to clean the garage up a little bit. Joel of all people had a good idea ? let’s rethink our grain storage situation. We still keep our base malts in big airtight
Our first Brewhaha is right around the corner. We’ve had a lot of interest in said Brewhaha, and many people are wondering what to expect and how it will all work. For those of you who are antsy in your pantsies, here are a few more details: Everyone gets a free MNB pint glass People
We’re going to give this whole “growing hops thing” another go. Unruffled by our meager/nonexistent harvest last year, we have transplanted our hop plants to Jeff’s yard. Now they’re out of the pots, off of the volleyball court, and in the ground. We also fertilized with some composting spent grains which probably won’t make much
It’s amazing we haven’t done this sooner. I think we were waiting until we got some good base recipes down, but now that we feel we are there, it’s time to start being especially critical about our beers. Jeff has put together a pretty complicated spreadsheet to track our beers (believe it or not, it’s
In true Joel fashion, our Drafty Kilt Scotch Ale has been rendered undrinkable. That’s not to say it isn’t eatable… Because it is indeed frozen. Joel came over to take measurements of our chest freezer, which has been converted into a fermentation chamber. Unfortunately, he took the temperature sensor out of the freezer and neglected