We arrived to a warm small brewhouse, now so named the “Goldfish Bowl” . Water was brought up to brewing speed. A mash tun was filled. We had breakfast. Sparge was started. Hops were opened. A little dose of hops was added. The boil happened. more hops were added. after a while even more hops. particularly pungent hops were added. then even more. Amazingly, having made hop soup, we ran off to the fermenter, it flowed nicely. We filled a fermenter. We hit target volumes and gravity. It smelled very nice. Caused a few, “woah, that smells different!” from all the staff running around the restaurant. We cleaned up. Hoptimum came to be, pitched with yeast Malts: Pale Malt, Cara Gold, CaraPils and Wheat Malt Hops: Magnum, Columbus, Amarillo and Simcoe. About 50ish IBU. Yeast: Cal Ale. Brewers numbers: OG 1.051 FG:tbc. SRM 6ish. 60 min boil.

2011 vintage 4.8 abv

We arrived to a warm small brewhouse, now so named the “Goldfish Bowl” . Water was brought up to brewing speed. A mash tun was filled. We had breakfast. Sparge was started. Hops were opened. A little dose of hops was added. The boil happened. more hops were added. after a while even more hops. particularly pungent hops were added. then even more. Amazingly, having made hop soup, we ran off to the fermenter, it flowed nicely. We filled a fermenter. We hit target volumes and gravity. It smelled very nice. Caused a few, “woah, that smells different!” from all the staff running around the restaurant. We cleaned up. Hoptimum came to be, pitched with yeast Malts: Pale Malt, Cara Gold, CaraPils and Wheat Malt Hops: Magnum, Columbus, Amarillo and Simcoe. About 50ish IBU. Yeast: Cal Ale. Brewers numbers: OG 1.051 FG:tbc. SRM 6ish. 60 min boil.

2011 vintage 4.8 abv

We arrived to a warm small brewhouse, now so named the “Goldfish Bowl” . Water was brought up to brewing speed. A mash tun was filled. We had breakfast. Sparge was started. Hops were opened. A little dose of hops was added. The boil happened. more hops were added. after a while even more hops. particularly pungent hops were added. then even more. Amazingly, having made hop soup, we ran off to the fermenter, it flowed nicely. We filled a fermenter. We hit target volumes and gravity. It smelled very nice. Caused a few, “woah, that smells different!” from all the staff running around the restaurant. We cleaned up. Hoptimum came to be, pitched with yeast Malts: Pale Malt, Cara Gold, CaraPils and Wheat Malt Hops: Magnum, Columbus, Amarillo and Simcoe. About 50ish IBU. Yeast: Cal Ale. Brewers numbers: OG 1.051 FG:tbc. SRM 6ish. 60 min boil.

2011 vintage 4.8 abv

We arrived to a warm small brewhouse, now so named the “Goldfish Bowl” . Water was brought up to brewing speed. A mash tun was filled. We had breakfast. Sparge was started. Hops were opened. A little dose of hops was added. The boil happened. more hops were added. after a while even more hops. particularly pungent hops were added. then even more. Amazingly, having made hop soup, we ran off to the fermenter, it flowed nicely. We filled a fermenter. We hit target volumes and gravity. It smelled very nice. Caused a few, “woah, that smells different!” from all the staff running around the restaurant. We cleaned up. Hoptimum came to be, pitched with yeast Malts: Pale Malt, Cara Gold, CaraPils and Wheat Malt Hops: Magnum, Columbus, Amarillo and Simcoe. About 50ish IBU. Yeast: Cal Ale. Brewers numbers: OG 1.051 FG:tbc. SRM 6ish. 60 min boil.

2011 vintage 4.8 abv

We arrived to a warm small brewhouse, now so named the “Goldfish Bowl” . Water was brought up to brewing speed. A mash tun was filled. We had breakfast. Sparge was started. Hops were opened. A little dose of hops was added. The boil happened. more hops were added. after a while even more hops. particularly pungent hops were added. then even more. Amazingly, having made hop soup, we ran off to the fermenter, it flowed nicely. We filled a fermenter. We hit target volumes and gravity. It smelled very nice. Caused a few, “woah, that smells different!” from all the staff running around the restaurant. We cleaned up. Hoptimum came to be, pitched with yeast Malts: Pale Malt, Cara Gold, CaraPils and Wheat Malt Hops: Magnum, Columbus, Amarillo and Simcoe. About 50ish IBU. Yeast: Cal Ale. Brewers numbers: OG 1.051 FG:tbc. SRM 6ish. 60 min boil.

2011 vintage 4.8 abv

We arrived to a warm small brewhouse, now so named the “Goldfish Bowl” . Water was brought up to brewing speed. A mash tun was filled. We had breakfast. Sparge was started. Hops were opened. A little dose of hops was added. The boil happened. more hops were added. after a while even more hops. particularly pungent hops were added. then even more. Amazingly, having made hop soup, we ran off to the fermenter, it flowed nicely. We filled a fermenter. We hit target volumes and gravity. It smelled very nice. Caused a few, “woah, that smells different!” from all the staff running around the restaurant. We cleaned up. Hoptimum came to be, pitched with yeast Malts: Pale Malt, Cara Gold, CaraPils and Wheat Malt Hops: Magnum, Columbus, Amarillo and Simcoe. About 50ish IBU. Yeast: Cal Ale. Brewers numbers: OG 1.051 FG:tbc. SRM 6ish. 60 min boil.

2011 vintage 4.8 abv