Wow what a busy day it was at the brewery today, we brewed a Belgian Specialty Ale that we dubbed “Lokie’s Bloed Ale”. Then we kegged 2 other batches of beer to carb’ up in time for the Tasting Party that’s scheduled for the 14th later this month. We’ve also been conducting multiple experiments with our beers, grains, yeasts, and hop combinations the past several weeks. Without even realizing it, our house strain of yeast decided to turn to the dirty side while we weren’t looking (it mutated). For those “beer nerds” out there, our house strain became less flocculant and more attenuative. Also be on the look out on the websites main page! We posted a survey requesting your guidance on our next move!
24 hours on the Stir Plate
Sustaining and the propagation of yeast cultures is one of the most difficult tasks in a brewery. Yeast is a living organism, so they require special care, food, nutrients, water, and even AIR! Anyone can go to the homebrew shop and pitch a “smack pack” or “vial” of yeast into their wort, it takes a special breed of beer nerds to go above the call of duty and sustain and propagate yeasts. We use specialized “yeast food” that’s derived from Dry Malt Extract (DME), but we add additional nutrients and special water that yeast go crazy over. We even inject clean air into the starter flask that’s scrubbed from all VOC’s and particles up to 3 microns in size. When you think that’s enough we continuously monitor temperatures to ensure optimum results. The result from going “above and beyond” is in the beer itself…or a picture or two!