Since the last update, we have brewed about 18 more batches of beer. We have participated in NOLA On Tap, serving our saison (no we did not serve the sal(i)vation saison) and hefeweizen. The hefeweizen name was one of my all time favorite named JefeVincent. As the weather got cooler, we started brewing porter/stout. We even experimented with a sour porter, adding cherry to it.
Brewing oatmeal stout while enjoying Extra Sleigh Bells ESB
Bottled the sour cherry porter batch for a dear friend who helped build the bar
Also, Salty Daddy has a new bar! We hosted friends on Thanksgiving to taste the homebrew before heading to the track to bet on horses.
2015 has been a great year for improving Salty Daddy’s homebrew. I can’t believe we brewed more than 20 batches this year! (Brewstock 10% club, you bet!) I also went from 0 kegerator to 3 kegerators and a fridge! 0 kegs to 4x corneys, and a few “unknown” sankey kegs. The 100 quart crawfish pot is performing like a champ, doing crawfish/crab boils on the side.
2015 brew: (definitely a year of saison and will continue to be so since we have 6 months of summer!)
- 6 saison batches
- 3 Hefeweizen (JefeVincent)
- 3 stout
- 2 sour saison
- 2 sour porter (1 with added cherry, bottle conditioned)
- 2 ESB
- 1 chili porter
- 1 pale ale
- 1 blonde
We are definitely looking forward to another year of fun homebrewing! Bring on 2016 and happy new BEER!
Salty Daddy Brewing 
That’s a lot of brew days! What’s your batch size?
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That’s a lot of brew days. What’s your batch size?
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I had 2 batches that were 10 gal each for Nola On Tap, the rest are 5 gal batches.
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