These have been long days, but we have our first two commercial batches in fermentation. Whether they’re up to our standards for sale, or destined to become in-house reminders of lessons learned, will have to wait until secondary fermentation completes.
Much has been learned in the process. If any readers happen to have an extra plate chiller laying around, we’d be happy to clutter up our space with it.
Roughly three barrels of our initial Golden State Ale are in secondary, and five to six barrels of the Baltic Porter in primary.
Photos of the carnage to come.