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Gotta get on a Brett starter for next week and a sach starter for tomorrow. Poor planning all-around.

Been trying to squeeze in some brews. Saturday I am going to brew a Belgian Blonde, and after I bottle my saison Saturday morning I am going to whip up 5 gallons of simple Wheat DME wort and dump it into the cake/cherries in the fermenter. Pipeline management. Plus the first saison is the most...

Golden lager splash tepache splash limeaide and Minute Maid ice cube. We getting weird boys first track day of the meet.

First day of the track boys time to start splitting time and money between brewing and ponies.

I have specific kombucha flip-tops I use. Same as above I don't go crazy hand wash with dish soap and scrub if necessary. They are only ever getting booch or some weird experimental ferment and go right into the fridge so I'm more lax than for the beer bottles.

Jesus man, maybe research before you start next time and why take it out on us? Feel free to try the Google if answers don't come fast enough.

It's been a month since the TYB207 and dried cherries went into my dark saison on cherries. Will be packaging Friday or Saturday and will try to hold off two weeks to try the first bottle, anticipating it will reach it's peak a month after packaging or so. Airlock still smells cherry-forward but...

Seems to me like this is related to Baby Boomers retiring? Our club has several members who stopped brewing when they had kids and now they are living the easy life and are back to homebrewing.

George Clooney (AKA Casamigos). Don Julio. Patron. For affordability, Hornitos.

Yeah Two Roads has an awesome facility and Area 2, their sour focused brewery, is right next door.

Oh ey there bud.

Pineapple sour shake. Bring in that lactose hate.

HB Miller lite. Dipped a citra tea ball in their boys and that’s not a sex move.

HB Miller lite.

Skipping club meeting to sauce at home and nurse my ****** mood. For America for the boys and for beer. HB NEEPAH to start.

Drink.

I just added it to FV with the first dry hop.

It seems that preservation of malt flavors can be aided quite a bit by following Low Oxygen brewing practices. Someone will pop in and point you in the right direction but they do have a sub-thread here: https://www.homebrewtalk.com/forum/forums/lodo-discussion-and-techniques.282/ It will lead...