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Well, you have to make a starter. Water and flour, slowly building the culture up over a week. Lots of simple directions online to do that.

I still have a way to go. Didn’t nail it. Have to work on hydration % w a starter and better kneading. The starter was good, pizza was tasty but a little too thick/thin in places, resisted sliding off the peel. I might give that up and just use a steel pan

BC ☝️ beat me to it. It's the simplest way to chill wort relatively fast, if you have cold tap water. Don't use glycol to chill the wort fast from near boiling. I run mine through a plate chiller then into the fermenter and collect the tap water in a bucket. I use the glycol chiller to get to...

Knocked out a Maibock this past weekend. Overshot a bit. 1.070, fermenting away

I’ve had mixed results making pizza dough but working on my first sourdough starter- can’t wait to try a sourdough pizza

I like a little nip from time to time too. I have Blantons but also like Woodford double oak and Mitchters. I like the Glenlevit double oak scotch and this Teremana tequila is good.

159.25 +5g Yoopers Oatmeal Stout = 164.25

Milli Vanilli blame it on the rain

I'm still hiding a half ounce of Van Winkle I have left because it's about as close as I'm gonna get.

High Enough-Damn Yankees

Forgot to put this one in but did 10 gal of Kentucky Commom over Thanksgiving. 4739+10=4749

Go Dawgs!

I have some best bitter on tap. cheers !

Half Acre -Daisy Cutter. Chicago

Trying a Wild Range Brewing IPA, NY. Traded beers with a buddy.

Hopefully on sale 😂

Pre Hurricane beer. An IPA from Parkway Brewing, VA

Rye Ofest. . Pretty dang good. Next Level Brewing, Knoxville, TN

For reference I use 7% honey malt in a 5%abv honey blond ale. It’s a nice touch of honey flavor without having to hunt for it, or overwhelm the beer.

I was just thinking, I’d dropped something in my chiller reservoir last year , checked it months later and found a bunch of rust and gunge in there. If there had been a pin hole leak in the coil….