And eat cheese and bacon sandwiches!
And eat cheese and bacon sandwiches!
Honestly, it tasted just as the name suggests. It was a really easy drinking, low bitterness blonde ale that had subtle coffee notes in aroma and taste. Too much coffee would have gotten in the way and it wouldn’t have been as crushable. This one was balanced perfectly. It was almost as if the coffee subbed in for the hops. This type of beer has gone on my list of “things to do”.I'm real curious about that coffee blonde.
Any tasting notes?
Very cool Don thought you might of grabbed some slurry from one of the fermenters for homeHoo boy. @Semper Sitientem and I went to the Academy St location of Jeckyll Brewing in Alpharetta. Jeckyll is a medium-size brewery, with their main building filled with 50 barrel systems, but this place in downtown Alpharetta has a small 5 barrel 'test' system installed, along with a small distillation system. We spent the entire day with Paul Trail, their Master Brewer, building a Belgian Honey trippel.
Started at o-dark-30, mashed in at around 9, sat around for the 90-minute vorlauf, then started the boil around 12:30. Finally into the fermenter at around 3 and helped clean up a little, quitting at 4 for a flight from the taproom.
I was surprised at how similar to my homebrew the process is. Just on a larger scale, so some things take longer. It really happened, so here are some of the photos.
Paul in front of the mash tun (left) and boil kettle (right), with the hot liquor tank at the rear. Way in back you can just see the fermenters.
View attachment 24797
The massive plate chiller. Using tap water he got 175 gallons of boiling wort to pitch temperature in about 15 minutes, the hot water replenishing the HLT for another day. He said it would go even fater if he had a bigger pump.
View attachment 24798
Pitching the yeast, a (big) package of WLP530, and later a bunch of slurry of WLP500 from the fermenter just hidden behind Paul, which had a lemon saison IIRC (I forget exactly). Semper Sitientem watching.
View attachment 24799
Sounds like a pretty incredible day!Hoo boy. @Semper Sitientem and I went to the Academy St location of Jeckyll Brewing in Alpharetta. Jeckyll is a medium-size brewery, with their main building filled with 50 barrel systems, but this place in downtown Alpharetta has a small 5 barrel 'test' system installed, along with a small distillation system. We spent the entire day with Paul Trail, their Master Brewer, building a Belgian Honey trippel.
Started at o-dark-30, mashed in at around 9, sat around for the 90-minute vorlauf, then started the boil around 12:30. Finally into the fermenter at around 3 and helped clean up a little, quitting at 4 for a flight from the taproom.
I was surprised at how similar to my homebrew the process is. Just on a larger scale, so some things take longer. It really happened, so here are some of the photos.
Paul in front of the mash tun (left) and boil kettle (right), with the hot liquor tank at the rear. Way in back you can just see the fermenters.
View attachment 24797
The massive plate chiller. Using tap water he got 175 gallons of boiling wort to pitch temperature in about 15 minutes, the hot water replenishing the HLT for another day. He said it would go even fater if he had a bigger pump.
View attachment 24798
Pitching the yeast, a (big) package of WLP530, and later a bunch of slurry of WLP500 from the fermenter just hidden behind Paul, which had a lemon saison IIRC (I forget exactly). Semper Sitientem watching.
View attachment 24799
Hoo boy. @Semper Sitientem and I went to the Academy St location of Jeckyll Brewing in Alpharetta. Jeckyll is a medium-size brewery, with their main building filled with 50 barrel systems, but this place in downtown Alpharetta has a small 5 barrel 'test' system installed, along with a small distillation system. We spent the entire day with Paul Trail, their Master Brewer, building a Belgian Honey trippel.
Started at o-dark-30, mashed in at around 9, sat around for the 90-minute vorlauf, then started the boil around 12:30. Finally into the fermenter at around 3 and helped clean up a little, quitting at 4 for a flight from the taproom.
I was surprised at how similar to my homebrew the process is. Just on a larger scale, so some things take longer. It really happened, so here are some of the photos.
Paul in front of the mash tun (left) and boil kettle (right), with the hot liquor tank at the rear. Way in back you can just see the fermenters.
View attachment 24797
The massive plate chiller. Using tap water he got 175 gallons of boiling wort to pitch temperature in about 15 minutes, the hot water replenishing the HLT for another day. He said it would go even fater if he had a bigger pump.
View attachment 24798
Pitching the yeast, a (big) package of WLP530, and later a bunch of slurry of WLP500 from the fermenter just hidden behind Paul, which had a lemon saison IIRC (I forget exactly). Semper Sitientem watching.
View attachment 24799
Hoo boy. @Semper Sitientem and I went to the Academy St location of Jeckyll Brewing in Alpharetta....