Münchner Helles
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Looks great!
Those are spectacularly bright!!! Excellent job!
Now that’s one large homebrew system 
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Scaphohippus Pale Ale – my interpretation of the Halfcolt Pale Ale recipe from the Maltose Falcons’ 50th anniversary book.
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Isn’t it?
To make it more homebrew related, the brewery was recently purchased by a long time homebrewer and club member. Who then hired another long time homebrewer and club member. And of course, I’m a homebrewer.
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I don’t know if its just me but when I click onto this thread and first see a picture, I know who’s beer it is just by looking at the photo!! Andy, between you and Village Taphouse, you guys have some of the cleanest, most polished beers!!
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So, where is this brewery located?? Might be a stop in our travels out to the NW
Thank you for the kind words…As full disclosure, I don’t post photos of the hazy messes or beers that are still maturing! 
From a photography standpoint, I usually use the portrait mode on my Google Pixel 9 Pro, with the natural lighting outside in my yard. I’m jealous of Village Taphouse’s photo prowess!
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Claim 52 in Eugene Oregon. If you come through, be sure to also visit Coldfire and Alesong.
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Was the recipe in the fermenter yours? Did you help them brew it or with the recipe?
PS. Personally, I think it’s relevant to the forum. We all like beer. It doesn’t have to be homebrewed.
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The recipe was a collaboration between head brewer Aaron Brussat and me. The 2 of us brewed it. The yeast will be reused for 2 other Belgian style beers, each increasing in gravity. BTW, they whirlpool hot. Hops went in at flameout for 20 min or so.
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Looks like a fun day. Is that a 10 bbl system?
I assume they start sending it through a plate chiller after the 20 minutes. How long does that take to finish?
Beautiful beer
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From a picnic cooler with SS braid to a 10bbl system. Nice.
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Raspberry Blonde 6.5% ABV
English base with 75% Maris Otter and 25% Golden Promise. 32oz of puree and a hearty portion of berries that i grew. Fermented on Omega British Ale IV - not much malt character, I should have used wyeast west yorkshire. Prominent raspberry aroma and flavor, not much else.
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Thanks for the recommendations, Denny!
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Correct on both. IIRC, it took about 20 minutes to xfer to fermenter.
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Yeah, but it’s not like I do it often. Frankly, I prefer my G40!
filtered. worth the effort in my books.