This year's variant in the Indentic-Ale experiment was yeast. All other aspects of the anticipated 150+ gallons of wort should be similiar (grains, hops etc). There will be some variations in the final product due to grain efficiency, mash differences, water and fermentation style. However, the most stark differences should be in the yeast. Everything from a clean ale yeast to a funky Belgian strain is being used and we look forward to the tasting on April 2nd.

Much of the brewing was done in Albquerque. The Atom Mashers rallied together 7 brewers and managed to mash enough grain for 50 gallons of wort. It was a full days, starting at 9am and ending close to 6. But, the weather was fairly cooperative (for February) and we had mucho homebrew/specialty beers/mead to go about.

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