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Big Weekend! We headed off to the Ales for Trails benefit in Anaconda MT this weekend. We also provided beer for our local Roller Derby team's home bout as well as their after-party and I brewed another batch of the Jack Smashed Pumpkin ale on Sunday. Overall, quite a busy, very nearly...

Ah, and I just took the photos and was uploading them today. So, I'm glad you got yours working. Here's what I know. (a very little I'm afraid.) The two images (assuming they show) are from my now ancient toolbox control panel. I got the mypins working on them using jumpers on 8 and 9...

Wires and diagram

Wires and diagram

I forgot. Sorry, will do this tonight. I promise!

I don't know. I will look. If not I will open up my old box take a photo and try to remember how it was all wired up. Hopefully that will shed light on it for everyone. I DID get it working. However I haven't used that controller for awhile now. Nonetheless, I found the guide...

It's kegged and aging as I type. I will draw some this afternoon and let you know. Last I tasted it, Big Johnson was very mild. (As you'd expect with the fresh hops. Kat, my other brewer made it as a bitter.) I think we may put it on the Randall to zip it up a bit when we serve it, although...

No, it doesn't refer to them specifically, although I remember those shirts well. I was in middle and high school when they were strictly forbidden. The folks who donated the fresh hops are surnamed "Johnson" and so we went with "Big Johnson".

Well, tonight the award winning pumpkin ale goes on tap at the brewery. We're also going to start sending out kegs officially for distribution regionally starting next week. We'll start slowly, but over the next months we hope to be distributing a pretty impressive chunk of product over the...

I really appreciate that. We've worked very hard. Thank you.

Thank you SeeMont. I asked Chris about that keg and he said he had to pour quite a bit out to get it cleared up. We don't filter aside from cold crashing and pulling the yeast cake off the bottom of the ferms as well as the brites before we keg. Unfortunately, both the first and last keg tend...

No, it finished right at 1.020 - right where you said your experience with that yeast fits. I've used the yeast a few times and pretty much it always finishes right in that range. (I think once I managed to squeeze it down to 1.018) I kinda 'wanted' it to dry out a bit more, but I guess in...

Well, tonight is a special night. This weekend is the Montana Brewers Association Fall Festival. This is the biggest festival of the year for the Montana brewers and of course as many of you know, the Montana micro brewery industry has been booming. We were the 50th micro in the state and...

Actually, it IS a secret. We used local grown backyard fresh hops for the entire batch. They were entirely donated and used throughout from bittering to aroma to dry-hopping. However we don't actually know what all the hops are since they are fresh and donated. Thus, secret indeed and...

Well, this hot break has been simmering for awhile. I suppose it's time to stir it a bit. Let's see. I still haven't received our sheets from the GABF so I'm pretty much anxiously awaiting those to see what the judges had to say about our porter and out stout. We've got 3 "new" products...

Sadly neither our stout or porter won any medals. Of course we didn't expect that. You HOPE but you can't really expect it. We will be getting our feedback sheets sometime in the next few weeks and we'll see what the judges say. Depending on the number of sheets we get back we should get an...

We really enjoyed meeting you too. Had a great time, tasted some wonderful beers, and some not so wonderful. Overall, we felt as though we learned a ton. We've got a festival this weekend and we're pretty excited about it. Our next one is two weeks further down the road and I'm just a bit...

Well, just a couple days away from heading off to Denver. I'm sure it will be a good time. We have one bottle of the stout we sent in for judging left behind. We'll open it tomorrow night and taste it to get an idea of what the judges will be tasting for the competition. Hopefully it's as...