These have been long days, but we have our first two commercial batches in fermentation. Whether they're up to our standards for sale, or destined to become in-house reminders of lessons learned, will have to wait until secondary fermentation completes.

Much has been learned in the process. If any readers happen to have an extra plate chiller laying around, we'd be happy to clutter up our space with it.

Roughly three barrels of our initial Golden State Ale are in secondary, and five to six barrels of the Baltic Porter in primary.

Photos of the carnage to come.

One week later, a handful of changes to the steam lines, and we achieved boil.

Once again it pays to double-check your equipment. The kettle's thermometer read 195 degrees. An electronic thermocouple showed it to be off by 19 degrees. We technically had a boil last week, but didn't realize it.

Lessons learned, we'll be running a first batch of the Golden State Ale on Saturday. Check back then.

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So it turns out that our safety paranoia got the better of us. A pressure reducing valve in the steam line, intended to protect the kettle from exceeding 30psi, is preventing it from reaching boil. No beer today.

Breaking out the wrenches, because we're back to plumbing.