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One of the members has asked for more information specifically on my fermenters. While I have tried to be as honest and forthcoming as possible, it's kinda like the alcoholic who is willing to say "Hi, my name is John.", but isn't quite ready to show you where ALL his bottles are. I have...

Well, this thread has almost run it's course fellas. We had our business soft opening last night. We invited restaurant and bar managers and other local business folks from around the area and as I mentioned, we charged. It was a limited opening, we did as well as we could have hoped for...

Tonight we have the "Business" soft opening. We'll be charging for pints this evening. IE, the rubber meets the road.

Soft opening photos... Here are a few photos from the "Friends and Family" soft opening.

We don't have glycol cooled fermenters Kombat. We use ambient cooled fermenters. (That's a hi-tech way of saying "We use a temperature controlled room." This admittedly leaves some "fudge room" in our fermentation range and that's likely where James (My taster,) is picking up the traces of...

Well, that went well. Of course we were giving away free beer, so what does a fella expect? Nonetheless - we invited about 45 people, got 60+ and we received very positive reviews on both the taproom and the products. I paid particular attention to my taster group. (I invited 4 of my 6...

Well, tonight we have our soft opening. I'll take photos of actual people IN the taproom tasting beer. I'll also provide some feedback about what folks said. (I'll even be honest about some of the negative feedback.) I'm hopeful that the unwashed masses will be very pleased with the...

With small batches and a good crush in your BIAB you CAN hit really great efficiency. If you are consistently hitting that kind of OG then you've got to consider that you're process is providing better efficiency than whatever recipe parameters you're planning for. Every recipe should have...

OldWorld, we plan on serving Muddy Creek both on CO2 and on Nitro. The flavor is definitely a bit sharper on straight CO2, and richer and a bit more muted on the nitro. By putting Muddy Creek on both taps we are cheating a bit and getting 2 taps for the price of one, as it were. It also gives...

This just in... In case you didn't know, dialing in nitro taps is a bitch. More on this later when I know what the hell I'm doing. However, the Muddy Creek Chocolate Stout DOES taste really good if you're willing to wait a short lifetime for the foam to die down. We just have to figure out...

Me Too!

"Do you have a rough idea of where your startup capital has gone to? Something like 30% brewing equipment, 10% serving equipment, 40% building repairs and construction?" That's a good question Genacide. I know we have put about 70k into the building including the fire suppression system. Then...

Tonight we train staff, Tomorrow I brew stout, Monday we do a soft opening. Life is good. By the way, at lunch we tried out the nitro tap on the "training beer". It almost made the crappy stuff alright. Almost. It turns our thin, practically flavorless wheat ale that didn't attenuate enough...

Just got word. We passed our city inspection with some issues to have the electricians deal with A.S.A.P. downstairs. However they'll approve anyway. WE ARE GOOD! We JUST RECEIVED OUR OFFICIAL CERTIFICATION from the STATE. (Sorry about the excessive caps.) I'm a wee bit excited. We are...

Admittedly this post will be a little redundant in terms of photos, but I wanted to give you a pictorial history of Muddy Creek (with dates.) 11-22-13 ~ We announced that we were starting a commercial brewery. 12-7-13 ~ We secured funding from our bank. 11-12-14 ~ Almost a year to the day...

Well, the sun is just about to rise. I think by Friday afternoon we'll have our license. We have a few more papers to file, a couple more kegs to haul up the dumb-waiter, a few more shanks to put through the wall but basically we're about ready for our soft opening on Monday. I believe the...

Another day in the life. So thus far we've been "unfiltered". We've used extensive cold-crashing and our conicals to ferret out as much trub and gunk as we can and then we let the kegs age for awhile to settle and we accept that the first few pours are a bit, shall we say, chewy. After that...

Long weekend. I actually took a day off on Sunday. First one I can remember in the longest time. I got back to it on Monday though. Over the weekend we brewed some Amber. It was our biggest batch at our best efficiency yet. We're getting better with every brew cycle. I still have some...

We PASSED Within a few days, perhaps a week I'll have a photo of our "official" brewery licence. However, the good news is that both the brewery and taproom passed on our first run. We've already gone through the fire-marshal and the electrical and plumbing Gods. The Health inspector has...

The bar top is 1/8" birch sheets that we've cut into patterns and stained. They were put over the plywood base and glued down. Then of course we put the epoxy over them. In fairness I will point out that my partner has taken on the taproom and I haven't done much with it. A carpenter has...