417 Brewing

10/04/2024

The Hazee is carbed up and ready to drink!

Next, I've been working on stepping up some old lager yeast that's been sitting in the fridge since the Vikings last playoff game. Looks like it's still active and currently showing some signs of life. It's busy chewing through a Munich Helles I brewed a couple days ago, fermenting @ 49F. I plan on reusing the yeast for a Cold IPA and my award winning Doppelnator. Cheers! 🍻

09/25/2024

Kegged 10 gallons of "Hazee Daze" Hazy IPA earlier today. Clocked in at 7.1%abv!

Brewer nerd stuff below: 👇🏻

I tried a couple new techniques while kegging today. I have always filled the kegs with StarSan and used CO2 to push it out. This both sanitizes the keg and displaces 100% of the air in the keg with CO2. What I did differently today was trying my best to do a closed system transfer while filling the kegs. I loosened the lid on the fermentor and used the leftover CO2 pressure in the keg to purge the headspace. I then filled the keg through the liquid line out while pushing any residual CO2 back through the fermentor lid.

Reducing oxidation in Hazy IPA's is very important. Oxygen can cause this style of beer to lose its fresh & juicy hop character while also changing the appearance to a dark & murky unappealing beverage rather quickly. You can read up more about this here: https://hazyandhoppy.com/new-england-ipas-and-oxidation/

09/04/2024

Hazee IPA brew day today! Haven't really brewed much this year, but that's going to change with summer coming to an end. Also changing up a few things to keep my dissolved oxygen lower in the finished product. One upgrade is this double chamber airlock that will help when cold crashing before kegging.

04/27/2024

I was finally able to knock the great Brian Phillips off the top of the podium! 🍻

09/25/2023

Brewed a Saison/Belgian Pale Ale based upon Surly's Cynic Ale. I remember the first time I tried a can of Cynic. It left a lasting impression. Currently finishing up fermentation at 85F. Should be ready in a few weeks. 🍻

06/08/2022

02/01/2021

Brewed a 20 gallon batch of a Black and Red Ale Parti-gyle last week. Just dry-hopped the Red Ale yesterday. Today I'm making a yeast starter for the Worth Wort WingDing from Worth Brewing's Ølfest Winter Celebration on Feb. 6. If you're interested in this event, be sure to sign up by Friday. Cheers! 🍻

01/15/2021

Some fresh ingredients for some fresh 2021 brew!🍻

12/30/2020

Brewed an all Centennial IPA inspired from Bell's Two Hearted Ale. Last batch of 2020. "Maskavida IPA" 😷

12/28/2020

Any homebrewers out there in Northern Iowa or Southern Minnesota? Here's a great opportunity to make a batch of beer and get it judged!

Second Annual Worth Wort WingDing

Calling all homebrewers! You're invited to the Worth Wort WingDing, Friday, Feb. 5, 2021.

Basic concept: We create the wort, you brew the beer. Think of it as us giving you a canvas and you turning it into a "wort of art". After brewing, the beers will be judged on Anniversary Eve, which is Friday, March 19th.

Details

Wort: A basic recipe TBD, briefly boiled and chilled for filling sanitized containers to go.

Sign Up: Any time before Feb. 5. Email [email protected] or sign up in the Tap Room.

Cost: $20, must be paid in advance.

What You Get: 5 Gallons of Wort and One Pint of WBC Beer

Pick Up: Wort must be collected any time from 5 to 7 p.m. on Friday, Feb. 5th

Container: Please bring a sanitized corny keg or other container that will hold wort. We will not sanitize your container. NOTE: We may have a limited number of corny kegs to rent.

Brew Day: ASAP, but your choice, preferably later on Friday night or Saturday, Feb. 5-6. You may add any ingredient other than additional fermentables.

Contest: Submit two bottles or equivalent of your beer between Friday, March 12 and Wednesday, March 17 during regular business hours or by appointment. Give your beer a name and, if you'd like, specify a style.

Judging and Awards
Worth Brewing staff will judge the beers and pick one grand champion at 7 p.m. on Friday, March 19.

NOTE: You are not required to participate in the contest if you just want to use our wort to create a beer for yourself.

11/10/2020

Brewing a Chocolate Milk Stout today.🍻