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Bucket or carboy, best "tool" I've purchased recently was a $12 mini furniture dolly from harbor freight. No more carrying. Why didn't I think of this years ago?

Whoa. Between the oak and the alcohol, this beer's a bit less soothing than I expected. Maybe by a few more and lay them down for a year.

Nightcap. New Holland Dragon's Milk. A new one for me

Fixin' to grill.

Something unlabeled I found in the back of the archive. Aaak! Not really drinking it, tastes of cider vinegar and paint thinner.

An old classic!

Hey I graduated in 83. It wasn't weird. OK, maybe a little. But there was some cool stuff. Hell, MTV actually had music videos. And Sierra Nevada began in 1980.

Nice glass!

My German wheat, while bottling a lawnmower pale.

Happy 70th birthday Mick Jagger!

Sure this has been addressed before, but what's your favorite drinking song?

Oh, and Highland's labels are some kind of Tyvek easy peel. Very homebrew friendly.

Gaelic Ale from Highland. Personal favorite.

Smoked octopus? I'll give that a shot.

Pisgah IPA. Yeah local.

I used 30% (5 lbs) of Weyermann Smoked malt. I got the recipe from a friend. Don't get me wrong, it tastes like it should, just not a fan of that much smoke. It is definitely better when COLD and I'm expecting to mellow a little, so who knows. 30% sounds like a lot. Was there any taste of beer?

How much and what type of smoked malt did you use? I ran a "smoked" porter with a pound of Rauchmalt and it's subtle at best.

Thanks!

New Belgium Rampant Imperial IPA. Celebrating 1 year cancer free. They told me "no alcohol today" after my scoping this AM, but what's a beer or two.

Okay here's the recipe. Still trying to figure this new phone out. Shrimp sausage 2# shrimp peeled & deveined 30 grams shallots diced 2 tsp Old Bay seasoning 2 each eggs 1/2 cup heavy cream 8 grams flat leaf parsley minced 5 grams tarragon minced 2 grams dill minced Pulse shrimp, shallots...