What is this? Daylight? We’re done brewing, cleaned up, and reset for tomorrow? And it’s still light out?

Ten hours from start to finish, 7am to 5pm, with a glorious five-minute break for lunch. It’s like running a marathon, but with more risk of being scalded with 90psi steam.

Yes, it’s the day of our fourth batch and the pressure is off. We’ve finally had our first stuck mash.

The brewers reading this can sympathize. Everyone else should be glad that they can’t.

This is our second run of the Golden State Ale. It’s true to our original recipe this time, with a California Ale yeast instead of one of those wacky Belgian Trappist styles. More to follow.