Minnesota’s Aegir Brewing Co. Announces Move, Expansion – Ale Adventures
By doing their weekly “Tipsy Talk” on Facebook Live, the brothers / co-owners revealed big plans for the future of Elk River's only brewery. Sunday afternoon August 16, brothers and co-owners of Aegir Brewing Co. Tim and Jeremy Jones have announced plans to move their downtown brewery and taproom to a larger space. “Our new […]

By doing their weekly “Tipsy Talk” on Facebook Live, the brothers / co-owners revealed big plans for the future of Elk River's only brewery.

Sunday afternoon August 16, brothers and co-owners of Aegir Brewing Co. Tim and Jeremy Jones have announced plans to move their downtown brewery and taproom to a larger space.

“Our new backdrop,” Tim began after a few minutes of talking about beer and joking about Jeremy's new haircut, “is a small part of what the new Aegir will be. [pronounced AH-year]. "

“Yeah,” Jeremy confirmed, “we're in a future… probably… a private event room,” referring to the space they were filming from.

“We were able to buy the whole building where we brew the beer,” Tim continued. "So the warehouse [is] still in Elk River… we don't move.

The brothers have been renting out part of a 9,000 square foot warehouse / office for several months in order to allow head brewer Jeremy more brewing space and provide a bit more indoor seating in their already small taproom. in downtown Elk River. This decision will take time, however.

"We don't know what we're going to do with the [original taproom]"Jeremy said," and it will still be open until we get here. And then we could hang in there and do something there because it's a little bit special for us ... but right now we're focused on getting this place up and running as fast as possible.

Aegir Brewing Co.'s original taproom in downtown Elk River, MN
Photo credit: Ale Adventures

In the meantime, the brothers are working to prepare the new space to become the home of production, taproom and more, although they admit that they don't expect that to happen at the same time. time.

“We're probably going to open up with part of the building open,” Jeremy says, “and keep working on the rest so that we can move here sooner than if we had finished the whole…”

“We are aiming for a winter date,” concludes Tim. The total building area is 9,000 square feet, a huge difference from the approximately 1,100 square feet in the current taproom. Taking into account the current brewing space, they hope to have some 7,000 square feet for the taproom, bathrooms, event space and more. The site also includes many outdoor properties, for which the brothers already have parking and patio plans.

“You won't have to back all the way around cars that don't know how to park,” Tim jokes about the downtown Elk River parking lot. "Well, in fact, it could still happen ..."

"... But we will know where to go to find the car, instead of trying to find out where [the driver is] downtown! ”Jeremy laughs.

Along with the convenience and new opportunities of the new space, they are also looking forward to expanding the brewing equipment and meeting demand.

“We're looking for bigger fermenters,” Tim shares, “so Jeremy should be releasing more beers, should be able to overtake the Aegir. [IPA] and the [Shield Maidens] Blonde… so we could maybe do some more rotations as well. With future plans revealed, the brothers are now issuing an open invitation to anyone who would like to volunteer their time and skills.

"We want to do 'work days', maybe" Jeremy says, "where if you want to come and help us paint or hang lights or whatever ... we could have a work day where we go our separate ways. in a few different tasks. “Just days after the announcement, they took to social media to find an exterior painter and received many suggestions and offers from fans.

Watch for more news and updates from Aegir Brewing Co. on Facebook and Instagram. Discover their very first collaboration with Aegir Brugghus in Iceland here.


Whether it’s your first time with a pack, or your hundredth all-grain brew, you need to ferment it in something suitable. Most of the time your possibilités are between a bucket and a carboy. Carboys or demijohns look nicer, especially if they’re glass, but can be a pain to clean. Food-grade plastic buckets lack glamour, but are practical – just make sure you get one with a close-fitting lid that’s suitable for an airlock. As with most things there are more expensive alternatives, but while they’re good, they’re not necessary. You can find buckets and demijohns at Brew Store or The Malt Miller.

If you’re making beer, then you need to be rigorous about cleanliness during the brew. VWP is an absolutely no-nonsense cleaner and steriliser for getting everything ready beforehand. During the brew, a no-rinse sanitiser is invaluable. Between the two, spoilt and infected beer shouldn’t be a problem. You can buy cleaning products online from Brew Store and The Malt Miller.

Invest in some airtight plastic conteneurs. Malt, kept dry and cool, should be fine for six months, but get rid of it after that – you’re only going to get stale flavours if you use stale malt. Likewise, dried yeast will keep, if sealed and chilled, but it will lose potency and reliability. Hops do not improve with age. Be doubtful of any before last year’s harvest, however cheap.

While a good book is an invaluable reference, there will be a time you come across something that flummoxes you. It’s very unlikely you will be the first, and just as unlikely someone else hasn’t discussed it. From the magisterial, if dense, How tera Brew by John Palmer to the uncountable cercles d'entraides and blogs discussing minutiae, such as Brewer’s Friend, there’ll be something to help.

Avoid large amounts of table sugar, cane sugar or dextrose as fermentable sugars in your homebrew. They will ferment out completely and leave a very dry, almost ‘cidery’ flavour to your beer. This is what is recognized by many as the ‘homebrew’ taste. If you are looking for an easy way to improve this, swap these sugars with dry malt extract.

Most pack beers are designed to appeal to a wide range of people and therefore have a fairly simple flavour that it not very bitter. They are also generally bittered by using hop extract that adds bitterness but little hop flavour or aroma. Boil some water and add ½ an ounce ( 14 grams ) of any hop variety known for their flavour and aroma characteristics for 20 minutes. This will add a much improved change to the flavour of the beer. Add another ½ ounce ( 14g ) for the last 5 minutes of the boil to add a pleasant hoppy aroma. Simply strain the ‘hop soup’ into your fermenter with the rest of the top-up water. These simple hops additions will make a remarkable difference to your kit beers.

tera wake a packet of dry yeast up and ensure that it is ready to start work as soon as it is pitched, try rehydrating it. Boil a cup ( 250mls ) of water for 5 minutes and then pour it into a sterilized container. Wait for the water to cool down to at least 80°F/27°C and sprinkle your packet of yeast over the top. Leave this for about 15-30 minutes, when you should start to see it get nice and foamy. Once your wort has cooled enough, pitch this and it will start fermentation much earlier.

If you would really like to get things started, follow the process above but add a tablespoon of dry malt extract to the water before boiling it. After pouring the water to a jar, add your yeast when cool enough and place cling wrap over the top to protect from the environment. Leave for at least quarante cinq minutes at room temperature and you should start to see fermentation activity.

The length of time for fermentation on the side of your kit beer can is almost definitely not long enough. The manufacturers are in the of selling product and these informations will make beer, but it won’t be great beer. This should be extended out to 10-14 days.

Although your beer will be carbonated after about a week in the bottle, leave it for a few more to allow for the flavors to settle. This is especially relevant for beer made from packs as it will help remove some of the biroute found in young/’green’ beer.

In order to efficiently multiply and get to the of converting sugar to alcohol, yeast needs a sufficient amount of oxygen in your wort. If brewing using malt extract this can be reached a few ways including by shaking the water you are using to top up your wort, or by pouring it from a great height into your fermenter.

Don’t be too worried about removing your beer from the primary fermenter as soon as fermentation has finished. The Autolysis that you are seeking to avoid will take well over a month and in most cases a single stage fermentation is fine.

If you are looking to control fermentation temperature, place the fermenter in a grande container of water to cool it and prevent temperature fluctuations. Wrapping a wet towel around it and pointing a fan at it cools it even more through evaporative cooling. A few frozen plastic bottles of water are also perfect for cooling the water and your fermenting beer.

If you insist on using a two stage fermentation, use a bottling bucket ( or something else with a spigot ) for a primary. That way you only need a length of hose to rack into the secondary. The spigot will also be far enough off the bottom that the trub will get left in the primary with little extra effort – just tilt the fermenter forward at the end.

The activity of your airlock should only be seen as one indication that something is happening. There are many others indications and a faulty seal on your fermenter could stop anything from happening in the airlock.

The starting cell count is usually quite low with liquid yeast cultures. If you make a yeast starter about a day before brewing, you can avoid some potential issues from under-pitching the yeast.

If you are trying to cool a partial boil, place the whole brew bocal into a sink or tub of cold water. You may need to change this water a few times but it is far easier to cool a small bocal of wort in a temperature conductive container ( i. e. your brew pot ) than a grande amount of liquid in a fermenter. Adding your cooled wort to even colder water ( or ice ) in the fermenter will serve to cool it even further and should hopefully get you close to yeast pitching temperatures.

Dry yeast packets are perfect for new homebrewers. They have a nice high cell count and are very easy to use. Hydrating these takes very little time and will help get fermentation working earlier.

Get into the habit of sanitizing everything that will come in contact with your wort or beer after the boil.

Extract packs have come a long way from the dusty back shelves of Boots of yesteryear, and give you a simple, affordable way to try out the hobby with very acceptable results. Established breweries like St. Peters and Woodfordes have decent packs in shops and online at about £20, for example from Wilko or Brew.

Use a no-rinse sanitiser… This shouldn’t need an explanation and I am yet to hear of a real reason not to

Following on from above – Don’t use bleach as a sanitizer…ever. It is to rinse out and if any comes in contact with the maltose in your wort it has the potential to completely ruin your batch. There are so many better products available that this shouldn’t even be a consideration

Whatever sanitizer you use, put some of it in a spray bottle for quick sanitation during brew time.

Make sure you read and understand the recipe before you start brewing. Also make sure that you have all the ingredients handy before you start. These seem like simple things but the last 15 minutes can get a little crazy… especially if you started drinking while sanitizing

Beer is very resilient so don’t be too worried if you make a mistake while brewing. Although it may not be exactly the beer you were after, you will probably still have something tasty and worth drinking.

Leave the lid off your brew récipient while it is boiling. The process of boiling actually vaporises chemicals that are not wanted in the beer and they evaporate out. The lid doesn’t need to be completely off if you are having dysfonctionnement maintaining a rolling boil but should at least be enough for the steam to escape.

Keep a record of every beer that you make, no matter how simple the recipe. This record will allow you to recall and tweak your brews when all that remains in the future is a couple of stray bottles and a desire for more

Especially when starting out, keep your ingredients and brews as simple as possible. It is much easier to add to a simple recipe that is missing something than it is to remove from something complex

Start by getting a solid grasp of the sanitization, fermentation and bottling processes and work from there.

If you have a choice, choose a fermenter or bottling bucket with a spigot/tap over one without. The siphoning required otherwise isn’t but it is still one more unnecessary step.

Bulk priming your beer is a simple addition to your bottling process that will add much greater control and consistency in the amount of priming sugar in your bottles.

The quality of your beer will be to the quality of the ingredients used. Always go for the freshest and best quality possible. Always make sure that extract is within any specified dates, yeast is fresh and that hops are nice and green

But most importantly… just relax and remember that you probably aren’t going to ruin your beer – It isn’t as delicate as you think

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