also, Will is making a homemade mushroom soup!


Our London ESB, compared to a Heineken :)


Beer Beer Beer!

Our last 3 beers that we made should just about be aged enough to have the first taste test in 2-4 days :)

We’ve got 

Half Pound IPA (which we used a half pound of hops)
Chocolate Mint Stout
and the Weihensteph Heff

Pictures should be up after the pour :)
stay tuned!


Tonight’s Brew: A delicious stout with roasted barley, Marris Otter 2 row, chocolate malt, coffee malt, flaked barley, flaked wheat, oatmeal, and to top it off we are going to make half of it an espresso stout. (we will add the flavor during second fermentation)


The brewing equipment.

(you can click to enlarge)


A tribute to homebrew!

A tribute to homebrew!


Well we went with the red ale, it won kinda by default. but it already smells incredible, and doesn’t look that bad either.Of course the finish product will come out looking a lot different, but this is currently where we are mid way through the lauder.

Well we went with the red ale, it won kinda by default. but it already smells incredible, and doesn’t look that bad either.
Of course the finish product will
come out looking a lot different,
but this is currently where we are
mid way through the lauder.


Need some help!

We are brewing again on Thursday!
We still have about 11 gallons worth or grain left to brew.
So, as of now, we either wanna create a dry stout or a red ale.

Any ideas on which we should brew up?


sometimes…..it gets a little boring crushing grains.


hoping our pumpkin beer will come out like this :)

hoping our pumpkin beer will come out like this :)


HOPS HOPS HOPS!

HOPS HOPS HOPS!


The camera had some technical difficulties last night 
so ill upload what i can from the other camera.  


Today we are making 5 gallons of spiced pumpkin ale.
We placed 4 pumpkins in the beer at 3 different times during the brewing process. Once during the mash, once during the boil, and another at the fermentation. We started out stuffing each pumpkin with american 6 row barley, and a little bit of dark brown sugar, then proceeded to slow bake them in the oven. After the pumpkins were done we mixed them with some of our other ingredients. Like dark munich malt, a bit of rolled oats (for a full body and silky mouth feel) and a touch of chocolate malt for a dry finish. 





The brew masters.

Tom, Derrek, Will, and Corky (the brew dog)