Sunday, September 29, 2013


pineapple #2 is bottled, now with more pineapple

1.054 31 aug
1.004 28 sep
2 weeks of pineappling

Sunday, September 15, 2013

Bourbon Barrel Stout

It's in the fermenter

OG 1.050

Up next: Bourbon Barrel STout

So, we were out at FWOT again last week.  Thanks Nadine!

In their coming soon book: Anderson Valley Wild Turkey Bourbon Barrel Stout.

Sounds good right?

here's the rest on it.

Complexity.  Aged for three months in Wild Turkey Bourbon barrels, this luxurious stout has a deep ebony hue and a beautiful mahogany head. The woody, vanilla-like notes imparted by the barrels mingle with aromas of fresh baked bread, toffee, and espresso and envelop the rich chocolate and roasted barley flavors with a fine bourbon character.  Our exclusive partnership with Wild Turkey gives Anderson Valley a world class, consistent source of barrelage, allowing our brewers to explore new frontiers in barrel-aged craft beer.


Since Stouts have been our primary product recently, it's time to up the stakes and try adding some barrel flavor.  All the ingredients are ready except for the bourbon.  Pennsylvania liquor stores aren't open on Sundays, but don't worry:  Will's going to get some Wild Turkey tomorrow to put on oak until time for secondary fermentation.

My idea of a recipe:

Of course like so many other recent plans, this one still needs a name
Leading candidates so far:  falchion or abbatoir.

Saturday, September 7, 2013


Pineapples are in the Pineapple Weizen.  10 days of secondary, then bottling soon

hop yields

the hops are harvested, the bines are down, waiting for trimming.

based on the initial yield of cascade drying since lbor day, here is our projection: 
cascade .45-.50 ounce
nugget: .15-.25 ounce

nit enough for a full batch solely made with our own hops, maybe a 3gallon though.

better yields expected in year 3, plus we'll add sme more rhysomes in the spring