Citra Double IPA and Copper Ale
This was our first-ever double batch, both all-grain brewing night. We started on a Sunday afternoon and finished 9 hours later, which beat our previous best average per brew time by about 3 hours. We’re getting more efficient!
Jon at work! Sep 2017
Primary Fermentation at the Layger Brewcellar, Sep 2017
Citra Double IPA (left) and a Copper Ale in secondary ferm.
Dryhopping with grapefruit!
Last night’s brew was Layger’s first-ever parallel all-grain + partial mash double brew. It was a long night — a little “brew-tal”. Get it?
Here, Jon enjoys a little “self-sparge”. No, really. That’s a thing.
Tonight we brewed an all-grain IPA with 3 1/2 ounces of Cascade hops added at 10 minutes left to boil.
Jon, during mash
This was Jon’s first time using a yeast starter, and check out the crazy fermentation he was getting within 24 hours. Mmm, chunky. “We’re gonna drink what that turns into!”
Belgian Wit IPA, all-grain
The Buffalo Pistachios took a pounding over 9 hours of brewing.
After a 3-hour swim clinic earlier in the day, Dave could barely lift the brew kettle by midnight.
Jon’s all-grain tower
The finished Belgian Wit IPA, cold and carbonated.
American Pale Ale (all-grain)
Bavarian Helles (extract plus grain)
First brew at Dave’s house
Cascade and Centennial hops, on the vine
The first brew on Jon’s all grain brew tower, June 17, 2014.
American Pale Ale, racked to secondary