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Do those garden taps actually pour your morning Pils?

I feel like one of those odd ones who can enjoy all of those pizzas; folded, flat, with a fork, Chicago deep, detroit, NY, pineapple, Neapolitan.

Its much better than the pellet ooni oven I had before it. I think it's pretty similar to their gas option and it has a decent stone. I tried the pizza steel on the grill and had some temp issues with that too, I think opening the grill to swap pizzas was the issue. The steel was a good...

I probably do need to be more patient and take a temp reading. Oddly I was able to make 6 pizzas in way less time by precooking them. And launching them is a treat without sauce and toppings.

Dual purpose chest freezer I guess.

I had to go look, it's called a nexgrill, picked it up at home Depot for $100. It has a rotating pizza stone which makes is easier to get an even bake.

Got me thinking, I have a couple of packs of farmhouse I wanted to use.

Thanks, yes they received raving reviews from the kids too. I precooked the crust, I could never get the bottoms quite finished before the edges started to burn.

HB Best and pizza remnants it's a bit warm as I am fermenting in the kegerator. This thing has quite the body.

Finally got the pizza oven down.

HB German pils in front of the hbc 522 hop sampler I just finished up.

That's exactly right and easy drinking pale ale so I can get a feel for new hop varieties. I have bags in the freezer I need to use up. I also want to keep it consistent as I go through them.

What's the right hop schedule when brewing batches to sample hop varieties? Trying to stick with a 30 min max boil. 30,20,10,0, dry hop? Maybe 30,15,0,dryhop is simpler?. Then ratios building up by holding the IBU contribution the same? The Brulosophy hop chronicles pale ale seems like too much...

Well I pitched a pack of Omega British Ale 1 supposedly it's 1098 or Whitbread. Meant to pick up Fullers... Guess I'll be able to compare it with the bitter I did with S-04. Well this makes it seem more like it's Boddingtons or Timothy Taylors? Hmm

That looks very interesting how is it?

Waiting for the recent best bitter to finish boiling. I stole the recipe then realized I didn't have the right adjuncts so I made some substitutions. Naked oats and corn, in place of oats and sugar.

I found 5 bottles each of dark mild and best bitter I had stashed away in the cabinet. Definitely a similar but different beer than in the keg cask wannabe.

Thanks I am always curious why some don't like dry yeast as much as liquid. I have had good and bad experiences with both but tend to lean dry as I don't like to plan very far into the future. @Miraculix what is it you don't care for in dry that makes liquid superior?

I don't know what you are talking about look at the all the options :)

The next keg of best bitter is coming along nicely. While I am brewing up another best bitter, still need to write the recipe up.