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Mixed up a 1 gal batch of Experimental Mead: 1 jar of Meyer Lemon, Blood Orange, Pepper Jelly into three lb of Orange Blossom Honey and ~.75 gal Spring Water, inoculated w/ QA-23 in an effort to emphasize the fruit. SG ≈ 1.124.

Ingredients. Some of which will be used for a Fri brewday.

Brewing a Weissbier this AM.

‘bout like Dallas. Hard to be a lifelong Cowboys fan this year.

Yakima Valley Hops for my next three batches: 2 oz each of Willamette, Target, Kent Goldings, and El Dorado

I ferment in a stainless bucket placed inside a 30+ yr old fridge located in the basement. Therefore, to get Tilt data upstairs I need to have a repeater. I can’t remember the last time I recharged the 18650 battery so today I removed it and put it on the charger.

I brew in a series of three batches at a time because I don’t want to store a LHBS’ worth of ingredients. Today, I ordered the next three batches worth of yeast, hops, and grain. These batches will be brewed beginning mid Dec or so into Jan.

Roast Beef dinner

+1. Just allowing the CO2 in the keg to go somewhere.it takes ~15 min to fill the keg

Closed xfer an Ord Bitter from fermenter to keg

Of course. I brewed an all Veterans Blend hop Pale Ale once that was really not that good out of the gate. So I skipped over it for other beers on tap. About a month + later I tasted it again and found a totally different beer. I found myself pouring it over and over again. I recently brewed...

I only have a dozen or so batches of mead under my belt. After a lot of research (reading and YouTube), the TOSNA nutrient schedule (Fermaid-O), yeast strain and health (Go Ferm + Fermax), fermentation temp, stabilization and back sweetening have been my focus. I sent three off for competition...

Kieselsol and chitosan

Raised fermenter temp for D rest

Added clarifier to a Cyser.

Entered the beer I am brewing right now (along with one kegged another I’ve yet to brew) into the Bluegrass Cup.

collecting RO and assembling the brewery for tomorrow’s brewday. Ordinary Bitter

Cleaned a keg to make room for tomorrow’s brewday.

I have plans for a Pyment and an Experimental (Agave Jalepeño).

98+2=100