The Last Reception Brew Is Done

Well, mostly done. I finished brewing it and pitched the yeast a couple hours ago. It’s in the ¬†freezer, hopefully there’s not too much of a lag time before the yeast kicks off. I saved the hefeweizens for last because they need the least amount of aging. Two weeks from now they go in kegs and we’re done. I’m beat, and this isn’t even close to the workload a professional brewer has.