That’s the ticket
I’m going to put holes in so the glasses stay in while carrying. I googled free clip art fish Silhouette and see a bunch that will work like Tarpon (since I’m now in FL) Tuna, stripers, and trout
i need a dz or so. I’ll post a pic after I make them
thx guys
I’ve reused my yeast forever. Tried all kinds of things from dumping on older cakes to washing. All worked but that doesn’t mean it’s best practices. Yeast is very fragile and needs to be in an optimal environment with lots of nutrition. Reason I now only make step up starters instead of risking...
5546.5 + 20 gals = 5566.5
10 gals of Lager and 10 of an IPA.
Bought 2 more 50 lb sacks. 2 more beers planned for this weekend and a couple more one day next week. I'll add them after they're done and kegged.
Beer me :mug:
Thx Josh
not on here a lot. Someone told me about this buy. I didn't realize I was paying 68 bucks for Vienna and 65 for Pearl. When I actually looked at one of my receipts I jump on here and wanted in. I'll be on the lookout for the next buy.
Thx again.
I'll PM you my email
Jay
BIG Thanks to wScottC for helping out us CT folks.
Put me down for a Vienna and a Pilsner please.
My first time joining a bulk buy on the site. Whats the time on this?
Just wondering so I don't over buy now.
thx
Jay
I add zest to several beers. Use a zester to strip just the peel. Any white meat will add lots of bitters. I like adding them as I turn off the burner and start the whirlpool. To long in the heat will kill the vital oils you want.
I've tried adding to the secondary with very moderate at best...
It's not new here. All you need to do is go into the crap areas to bars you wouldn't drink in. They all still use the kegs.
I'm going to a Biker bar tonight in BPT that is holding a few kegs for me.