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In about two weeks I will head to St. Louis, MO. Spend a few days, and then road trip back to SoCal with my sister. If you have brewery suggestions for us, please shoot me a PM or post here: https://www.homebrewtalk.com/threads/road-trip.731637/. We plan to take a 4-6 day path through OK...

Since they are upgrading the network at work, we were told to go home and work from home. Totally on it.

If you are ok with the first pint or two being nutritious, yet laxative-esque, you don't have to move off the priming keg into another one. If you have a friend or relative who is always scamming your beer or otherwise being irritating, you can also tell them it's a hazy and have an extra roll...

Traded a growler of my Fresh Hop PA for a dozen oysters. I love bartering with my neighbors.

I'd love a new keg and the last brew I made was a Fresh-Hop American Pale Ale with my home-grown hops.

I do hope that's a good one. I plan to drive down for pizza and beer to go in mid-March. Even after a two-hour drive, the pizza in my backseat is still worth it.

A 5 gallon beer bong?

C'mon IRS, where is my refund?!?!?!?!?!!?

Checking how the hopped cider is going since I bottled it.

You can also make a starter and reserve some for next time, make a starter from that, and so on. Should be able to get a minimum of 5 gens if you're clean.

Many have recommended boiling the water, letting it cool to 170F or less before adding the hops, in order to get some of the oils in like a WP. It will also help with de-oxygenating the water, which will preserve the hop flavors.

Coffee. On a 3-day religious retreat with students. I did manage two Modelos at lunch before the bus climb up the mountain, but it's going to be dry until Friday evening.

How many fermenters can this connect to? Does it have trouble with condensation getting inside, to where it will eventually overflow because of additional water?

Vittles Vaults are good storage, but also not sure if they are sold in your area. After reading the link, I would agree that this is malted barley for brewing. I haven't studied the language, but I did stay at a Holiday Inn once (I have also studied Spanish, Italian, and French, and that helps).

Me as well, but I'm not happy with this one. I had oak left over from a wine kit that didn't get used, so dropped it into the fermenter, and now my smoked porter tastes like the lumber aisle at HD. Live and learn.

Went through the fridge and keezer. Threw out some old stuff and inventoried the yeast & hops for what I hope will be a brewday or two at the end of the month. Wrote out the list of all the things that need doing as well, like bottling and cleaning and replacing old gaskets.

Child #2’s 21st, so pitchers of Pisco Sours.

So far, neither have I.

Tried the Pilsner, and the Pale, and now this WCIPA. Just really clean beers. So nice.

Friday continues. I haven’t had pfriem beers before, so picked up 4-6ers of different types. Not planning on drinking them all in one sitting.