Still to come:
-profiles of both our Belgian White and European Lager.
As an update, we are well over 10 days into the fermentation process of Red Ale III. We are terribly excited about this one as we've attempted to refine our recipe this third go 'round. Just a few alterations. Namely, a change to a more bitter hop: centennial. An increase in malt extract as well as overall increase in amount of hops we are adding during both the boil and at the finish. It's an exciting process. -nhc
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