Fallen Soldier Mention
Posted: Sat Feb 07, 2015 8:47 am
Hey all,
I heard that I got mentioned after the BN Awards for a possible Fallen Soldier nod. I just wanted to stop in and say hi. I have really been digging The Sour Hour, a ton of great info here. We have started to do some early experiments at Cranker's with bugs, so it is a pretty exciting thing for us. We have grown about 50% over last year, with much of that being for our 5th Voyage Coconut Porter and our Professor IPA. So digging into something new helps to keep it fresh. We have also started doing lagers on a more regular basis utilizing a form of the Tasty lager fermentation profile. We currently are pouring our Torchlight Helles (17 days grain to glass) and our Swede Hill Classic American Pilsner. It is a lot of fun working with this process and gathering data. Another brewery nearby, The Mitten in Grand Rapids, have been working on a variation of this fermentation profile as well. It would be cool to see lagers be more accessible for small breweries to make due to a shorter turn around time. Also, have a double mashed, first runnings RIS in the FV right now, a total experiment for us, so excited to see how that goes. Any how, I hope to see some Hop GrenadesTM out in Portland for CBC! And as always, if you have the chance to stop by Cranker's let me know and we will have a pint.
Cheers!
Mills
I heard that I got mentioned after the BN Awards for a possible Fallen Soldier nod. I just wanted to stop in and say hi. I have really been digging The Sour Hour, a ton of great info here. We have started to do some early experiments at Cranker's with bugs, so it is a pretty exciting thing for us. We have grown about 50% over last year, with much of that being for our 5th Voyage Coconut Porter and our Professor IPA. So digging into something new helps to keep it fresh. We have also started doing lagers on a more regular basis utilizing a form of the Tasty lager fermentation profile. We currently are pouring our Torchlight Helles (17 days grain to glass) and our Swede Hill Classic American Pilsner. It is a lot of fun working with this process and gathering data. Another brewery nearby, The Mitten in Grand Rapids, have been working on a variation of this fermentation profile as well. It would be cool to see lagers be more accessible for small breweries to make due to a shorter turn around time. Also, have a double mashed, first runnings RIS in the FV right now, a total experiment for us, so excited to see how that goes. Any how, I hope to see some Hop GrenadesTM out in Portland for CBC! And as always, if you have the chance to stop by Cranker's let me know and we will have a pint.
Cheers!
Mills
