Several Rivers Brewing Company

Introducing C Student IPA 6.9% ABV - A dank and pungent IPA with heavy citrus notes, this beer doesn't quit. Imagine being slapped in the face with a bag of hops. Aggressively dry hopped with over 2 lbs of citra and cascade per barrel. Enjoy fresh but don't drink too many before class... We'll be announcing where you can grab a glass or growler VERY soon!

7.5 gallons of double IPA in the tank!

Today's brewing notes.

We're going to Nationals! Well, our beer is, anyway. Red Wine, our accidental barleywine, got first place in the Strong Ale category at our local judging center for the National Homebrew Competition!

Important stuff:

http://ithinkaboutbeer.com/2015/01/27/ab-inbev-why-it-matters-who-owns-the-brewery/

AB-Inbev: Why It Matters Who Owns The Brewery Every few months the beer world is beset by the same argument whenever AB-InBev (the multinational conglomeration of Anheuser-Busch, Interbrew, & AmBev) buys yet another brewery. It happened a...

Oops! Left the burner on low during the mash. I guess I'm making a session barleywine!

Looking for some advice.... Our main facility uses a cooler as a mash tun, and it works great. The Binney facility is directly heating a kettle as an MLT, and we have overshot FG every time. Recipe should finish at 1.014, ends up at 1.007; another supposed to be 1.012, ended up at 1.003. I suspect mash temp is too low, but when I take temp readings, even after thorough stirring, I get temps anywhere from 145 to 160. Any suggestions that don't involve buying more equipment?

When will this year's pumpkin beer be available?

Thanks to Kirk Consulting, Several Thoughts now has a proper 3-tier system! Yesterday we brewed Cereal Saison, 75% Belgian 2-row, equal parts rye malt, oat malt, white wheat malt for the rest of the grain bill.

What kind of beer goes best with Japanese food? I suppose that depends on the food, but just for fun, Several Thoughts will be brewing something this weekend: An APA SMaSH with 2-row and Sorachi Ace, lemongrass in the mash and boil, split secondary fermentation with lime zest in one and not the other.

Brew is on for today! Message me if you're coming, and stop by at any time:
10:30 Setup and sanitizing
11:00 Mash
12:30 Sparge
13:30 Boil
15:00 Cleanup

The R&D branch of Several Rivers is going into production tomorrow, at our brand new Binney Street facility. We'll be brewing a clone of 21st Amendment's Hell or High Watermelon, but using honeydew instead. If you want to stop by to help, watch, or just drink, let us know!