Denise and Mike
Ypsilanti Heritage Festival - 2007
Swelling the small bucket while heating the hot liquor. The rock keeps the 'gappy' side down.
Spruce tips in the mash. This is how you make spruce beer!
John brewing at RenFest 2009
Ye wort collection system
Oh, sweet wort!
spent grain and spruce
Mash Tun on the wheel borrow
Empty Mash/Lauder Tun. The technical details... a bucket with a hole - and a stick to fill the hole!
Big Brew at Tony's
Heritage Fest 2008
All mashed in!
2009 Ypsilanti Heritage Festival site
'Historic ' hand cranked Grain Mill
Barley, Spruce & Hops!
'Historic' hand pumped 'well'
Beer wort - supper cooking in the dutch oven (to the right)
A watched pot does boil!
Chicken on a string
'Wet hopped' spruced smoked beer!
Chillin' the wort. Ice and water in the mash tun - hot wort in the copper. Stir both for about 20 to 30 min.
Dry Ice 'chilling' - 'using local resources'.
Monks brewing at the Ren Fest in Holly 2008.
Fermentation (7 gallon plastic bucket in a 15 gallon crock)
Brother Jim, Lady Wendy and Brother Mike
Lady Wendy hauling wood
Lady Wendy hard at work - Brother Mike 'supervising'
Steve 'checking out' the brew
This is the way to make mead!
Bee keepers (and bees!) making mead
honeycomes going into demijohn
mead with 'bee nutrient'!
Emergency mash tun swelling - record time 12 hours! Use hot water!
Matt Becker at Vikings Come Home XVIII in Kalkaska, MI
Matt brewing his Juniper beer
Brothers Treusch working the historic system Big Brew 2010.
Waterloo Farm Museum
hunting camp site
Waterloo Pioneer Days - 2011
Savory Pumpkin Ale with sage, nasturtiums & black pepper.