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December shop brew (Dougweiser)

I will be heading the December shop brew,  30 gallons of Dougweiser, I will be using the same methods and recipe Doug King himself showed me while we brewed this beer several times on the old shop system.  This is a labor intensive brew as two mashes will be going at the same time. So you wont be standing around.  Also if you don't have a way to ferment this beer at around 50-53 degrees you probably should not sign up for this one as we will be using wyeast #2007 Pilsen lager yeast.  To sign up you must be a paid member and not have been on a shop brew for the past three months.  Bring a clean five gallon fermenter and air lock with you as well as any food and beer's you might want to share.   Rick Burnside

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