Today we brewed an Abbey beer for a Bavarian brewery to release as a special edition. 90 IBUs. 28 Plato. It will go through two fermentations. One with a Belgian ale yeast, and the second with Champagne yeast. It will be dry hopped too. Gonna be a tasty beer, but unfortunately we won't get to taste any of it. It's all going to be sold. Definitely an exciting project though.

I pushed the group to do a more traditional brewing process and do a full triple decoction. Cause it was such a strong beer, lautering took FIVE hours!

In the pics below you can see the gelatinization going on in the decoction. One of the best brew days ever.