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Welcome back. There have been tons of changes in the homebrew world. Was it like riding a bike?

My dad's Georgetown Jonny Utah clone that he dry hopped this time. It was so good I drank it before getting a picture. https://georgetownbeer.com/beer/details/johnny-utah

I second that. I tried a few others and they weren't to my liking.

@beersk The real NM had a touch more roast than mine. I would up the chocolate malt a tiny bit if I wanted to make it closer. I'm leaving it as is as it tastes great. NM tasted bland compared to mine. This was my first time using Baja yeast. I look forward to using it some more. I started...

I just discovered what will be my house beer based on the Claw hammer supply Negra Modelo recipe I used Mt. hood hops (what I had on hand) and Cellar Science Baja yeast. This yeast gave it more character/flavor. HB on the left, original on the right

+1 for How To Brew. If there's a homebrew club around that might be a good resource as well

Recipe?

Baja yeast is good so far. Tastes like a Mexican lager. I fermented at 55 so doesn't fit with this thread.

Negra Modelo-ish based on the claw hammer supply recipe using Cellar Science Baja yeast. I have a feeling this keg won't last long.

Here's the other chicken thigh recipe that I love to make if I don't feel like going outside

Test kitchen grilled chicken thighs. I do them over charcoal to add a little smoke flavor. I've made them on gas but they're not as good . One of my favorite things to make.

I just kegged a Negra Modelo type beer with Baja. I'll let you know in a few weeks. No sulfur smell. Cali is similar to other Chico yeasts. I have some Berlin and Nectar that I'll use sometime this year.

Imperial or Omega yeast (but any will do) No preference on hops or grain.

From the Omega website: "We recommend trying out one of our Thiolized strains in a relatively simple recipe, like a blonde or pale ale with minimal hop rates to let the yeast really shine and experience firsthand how these thiols are expressed in the finished product."

2G bucket. Free from grocery store and you can toss them if they get scratched up or use them for non beer purposes.

I'm trying to figure out where to start with it. Maybe something to not boost thiols to get a baseline.

How did it turn out? I picked up some of this yeast yesterday

I do 1 or 2 extract batches a year and use the 15 minute pale ale method.

Brooklyn Brew 1 gallon IPA kit that I got at a white elephant party. I boiled off a bit too much, so it was too bitter.

Is there a way we can enter without using social media?