A short update for a long Monday

10 Monday Nov 2014

Tags

beer, brewing, craft, craft beer, guy, IPA, red, Red Rye IPA, regular, regular guy brewing, rye

When brewmaster Seth is away, Brian and Justin will play…the PS4! Yes we did get a video game session in, but we also proved that we can be an asset to Regular Guy Brewing. It was up to us to transfer the Red Rye IPA to secondary and dry hop that sucker, and we pulled it off! High fives and flying chest bumps and sprays of champagne filled the crisp night air. I was able to snap a few pictures if you’d like to see them.

After a VERY vigorous fermentation the Red Rye IPA is ready for secondary and a hearty dry hopping. According to the refractometer, we’re right on track for 6% ABV.

Brian really likes the Amarillo hops.

NO BRIAN THAT’S NOT WHAT WE DO! See what happens when Seth is out of town?!?

Filling the buckets. The Amarillo swirling around in that pretty red beer!

One more picture, just to rub it in! Beautiful!

Well, that’s it. I’ll spare you the details of the video game session, just know that many beers were drank, a good time was had and Seth was dearly missed.

Until next time…

Monday morning update is here!

27 Monday Oct 2014

Posted by Justin in Brewing

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Tags

alpha brewing company, Bacon and Brown Sugar Storter, bacteria, beer, brewing, craft, craft beer, guy, infected beer, IPA, red, Red Rye IPA, regular, regular guy brewing, rye, Stolze Style Brewing

Good morning ladies and gentlemen, fellow brewers and lovers of craft beer. It is with a heavy heart that I have to report that we lost one of our most anticipated brews. Our Bacon and Brown Sugar Storter, has been infected. Yes, it’s true. We currently have a Sour Bacon and Brown Sugar Storter. Not really a great combination. While we’re not 100% sure at what point the bacteria was introduced, we have a couple of theories. Our biggest regret is that StolzeStyle Brewing and Alpha Brewing Company won’t get to enjoy, what could have been the best beer known to man. She’ll be laid to rest this Friday October 31st, followed by an intense cleaning and disinfecting session.

In death there is life, and we brought new life to a recently revamped recipe. We brewed our Red Rye IPA. I have a few pictures to share with you now.