Jamie pours out beer

Don’t worry everyone, you’re good to go. Jamie and I were just doing a little tidying up before Wednesday night rolls around and decided to try some of the beer that has been sitting here since the spring. Somehow our Rye Pale Ale wound up kinda funky, probably had to do with the kegerator being unplugged to conserve energy. I had to close my eyes as Jamie poured out about 15 gallons of beer. Have no fear though, the brew lab is back up and running, ready to produce some high quality beers.  We do have about 7 gallons of stellar Wit bier that was hanging out in cold storage.



’twas the night before…

‘Twas the night before Thanksgiving and everyone was looking for something to do… So they all came to the brewery at Five Nitnty Two! Tonight we are brewing a batch of our Belgian Wit. We have on tap a limited amount of American Pale and a full keg of Wit.  If you’re in the area drop on by around 8.  Bring your beer tasting faces, beer will go fast so don’t be late.

New Brew from who? The Brewdudes crew that’s who! Phew, when I thought those few were through I was blue, but whoo hoo! they are cool like morning dew!


Words cannot describe how excited I was and AM to get back to brewing! I’ve missed it a ridiculous amount, and it hasn’t even been THAT long. The caressing scent of warm mash, StarSan dripping off everything, alpha acids tickling my very soul! My nostalgia just kicks in and I become all teary-eyed. Listen to me! I sound like a school girl again! A school girl that wants to make sweet sweet beer… So yeah, yesterday was a gorgeous Georgia day, and one definitely fantastic for brewing. 

We decided to brew our wildly popular BelgianWit: Six Wheat Under. This brew is a hazy Belgian wheat beer quite golden in color, yet crisp, light, and soft on the palette. It has scents of banana and clove, and finishes with a lovely, acidic orange tone. It is slightly more carbonated than other brews, but that’s in part what makes it so crisp and refreshing.

It was the second batch we ever brewed of this beer that turned out best. Jamie and I brewed it back in April and entered it into an Alpharetta brewing contest along with several other brews. We received the best comments and feedback on that particular brew, and we love it ourselves.

Using our brand new BeerLab, we set about getting accustomed to brewing on the side of the house and using the garage. I can honestly say it was Ausgescheichnet! Wunderbar! and whatever other German exclamatory I can attempt to spell. Seriously though, it makes brewing, moving, cleaning, etc. all the easier and I love it.

using an ice bath to cool the wort

Overall, we managed and gauged our temps, gravity readings, and levels very well. I think we’ll have outstanding results and can’t wait to see how it unfolds. Unfortunately, we are still having to use carboys for fermenting but hopefully these are the final weeks we’ll have to do that FOREVER! (you’ll find out what I’m talking about in an upcoming post) Carboys suck so bad… 

It’s still a little warm in Georgia for optimal fermentation temps, so we have the AC cranking right next to our babies. If we can keep it around 68-69 we’ll have good results and not have to worry about the problems we were having earlier in the summer.

Remember, we are still brainstorming over a brewery name (at least one a tad bit more functional than 592 or Brewdudes). If you have any ideas, toss a few thisaway and let us know what you think!

Happy brews!

[New Post]

– Chris

Yeah, it’s probably a good idea to get a post in before the end of the month, if for nothing else than to prove to you all that I still own a computer.

We’ve been a little light on beer-making lately, and even lighter on time, and I know that many of you are supremely disappointed to hear that (I check them blog stats and it appears that many of you still have held out hope!), but here’s a little re-cap of the last few weeks:

Two point five weeks ago (Mother’s Day weekend): no brewing that Sunday. We got busy with family stuff; hey, who can blame us. We DID however get fired up and decided to brew on Monday. That 5-gallon lot of Poztulator Wit came along quite well and is ready for bottling….now.

One point five weeks ago was brew day for our brand-new, ’08, ten-gallon, pale ale recipe. I personally am excited about its prospects. I think Steve is too. Actually I know he is; it’s his new baby. I was not excited about the prospects of our ten gallons of Mystery Witbier, as it definitely was contaminated with bad yeast devils. Thusly, our first pour-out of TEN GALLONS of beer occurred last week. I wept.

Last weekend was Charleston Wedding Leisure Explosion, so pretty much everybody was out of town, living it up with our newlywed friends Jeremy and Kristin Hall:

Part of that living it up did include a few cases of homebrew! Everyone who tried it (Indie Pale Ale, Cali Lagerithm, Stevie Money Honey) seemed to enjoy what they were trying, and not even just ’cause we’re all friends, which is great news. Only can improve from here!

For the longest time

– Chris

Well, we definitely made it through the brewing of all twenty gallons of Poztulator Wit this past Sunday, and it only took (somehow) about ten hours. Some details:

  • The recipe is close, but not quite the same, as we bought out the total stock of German malted wheat at Beer Necessities and had to substitute some other things for the remainder. Slight hop substitution as well.
  • We decided a bit on-the-fly to throw some peaches into the first ten-gallon batch. Question marks abound.
  • Somehow our hydrometer broke, so we have no OG readings for anything.
  • Extremely slow starts in all four fermenters, despite the use of yeast starters. In fact, nothing doing in two of them, after two whole days.
  • Bought new hydrometer last night along with two new yeast vials, but, two of the same kind of yeast were not available, so there you go.

It effectively looks at this point like we’ve made three different batches of beer, then. One ten-gallon with peaches in it, one five-gallon without, and another five-gallon without (but with different yeast). Dividing that all out yields an average of 3 hours 20 mins per batch, which is incredible, but cheating, and none of the three are the same as our original! Yay. Screw this…next weekend we’re making wine.