Our first batch of White and Nerdy is churning away in the fermenter and our first batch of Sour Mashed Berliner Weiss is in hour 4 of it’s 72 hour mashing process.

I have done some upgrading to some of our electrical systems, upgraded our thermocouplers from +/-2 degree accuracy to +/-0.2 accuracy with 1/10 degree resolution as well as getting our completely automated mash tun temperature control up and running. If you believe everything they tell you at Full Sail, we have more automation on our tiny little mash tun than they do. Not sure if I totally believe that though.

Artwork for our bottles are being worked on and being prepped for submitting to the feds for label approval.

We opened our commercial bank account with good ol BECU. Keeping it as local as possible.

We are also waiting for the money to show up in our account so we can order our Made in the USA bottle filling equipment from Vigneron, another small family owned business.

October is going to be a busy month, stay tuned. There has already been the question floated about our Fall Seasonal. It is a pumpkin beer, but we refuse to be one of those assholes that saturate the market with pumpkin beers before Summer is even over. We will never brew a Seasonal, before the actual Season, if you do, what is the point of calling it a Seasonal.