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5477.5 + 3 gallons festbier w/ oslo kveik + 3 gallons "quad" w/ hornindal kveik = 5483.5

Going to do a double brew day today. Batch 1: COVID Quad (Quad as in 4 sugar sources, not really a true belgian quad) - Maris Otter/Mild Malt, D-90, Maple Syrup and Honey. Fermenting w/ Hornindal and will be using Fuggles for bittering. Aiming for about 1.100 OG Batch 2: OSLOberfest - Mild...

very nice! I'm jealous of that huge BBQ haha. Cheers

I do a lot of long term projects (barrel aged and sour beers) and I was getting really tired of having to move heavy carboys / full barrels around in order to transfer them to other vessels or kegs. I ended up buying the Northern Brewer transfer pump to help with this and finally got around to...

I made a "clean out the fridge" pizza and a couple calzones last night. pepperoni, mushroom, bell pepper, green chile and tomatoes & peppers from the garden

We had an extremely hot end of June / early July so my bread baking went on a hiatus. It was getting up to 85'F in the kitchen even without the oven going so I really didn't want to have it cranking out heat for a few hours if it wasn't necessary. Fortunately, the weather finally started...

Thanks! I don't normally gelatin fine my beers but I've found I like to have my lagers really clear so I've started fining them. Your post made me realize I haven't brewed a wheat beer in a while. I'll have to add one into my rotation! Cheers :mug:

Is the beer significantly darker than it was originally? My first thought was oxidation but usually it takes longer than a couple days at kegerator temps

I brewed up a Rye Saison this afternoon. This is the third time I've brewed this recipe, but I scaled this one up a little bit since It's going into a 3rd use bourbon barrel after primary fermentation. I'll add some brettanomyces claussenii when I rack it into the barrel. I love the way the...

I just kegged up my Mosaic + Pilsner SMaSH. You can find the full recipe here: German Pils - Mosaic Pilsner SMaSH Lager

I had a bunch of Mosaic pellets in the freezer and I was really enjoying the Maibock that I had on tap. I still had a packet of S-23 in the fridge that had expired 2 years prior to brewing and thought what better way to use that yeast than to make a Mosaic Pilsner SMaSH! Lager purists might...

4,126 + 6 gallons Rye Saison = 4,132

Even though this was the 94th batch I've brewed to-date, it was my first attempt at a lager. Maibock's aren't too common of a style to see, at least around here, but they're extremely refreshing. The slightly higher ABV (mine clocked in at 6.8%) of this brew is great for May when it can be...

This was the last pour of my Maibock before the keg kicked (which is why it's a little hazy). This beer was probably one of my favorites I've brewed to date. It clocked in at just under 7% ABV and was super drinkable. The lager yeast paired really well with the slight maltiness.

3391 + 5 gallons Spruce tip Grisette = 3,396

Nice! I'm always jealous when I see your pics. Between the clean and clear looking lagers to the perfect beer garden-esque yard it's really got me starting to brew more lagers. I've almost killed off a maibock and I have a Mosaic / Pilsner SMaSH fermenting now.

3,203 + 3 gallons Mosaic / Pilsner SMaSH = 3,206

We have dekton counter tops in our kitchen and i wouldn't think it would hold up to wood fired oven temps. It's really just compressed materials that imitates quartz. Setting a hot pot on it is a lot different than being exposed to 900'F temps. Also, whatever adhesives they use to hold...

I wasn't able to get it to work without Excel, but that was a couple of years ago. I tried it in Google Sheets and whatever the open office equiavlent of excel was and it didn't work in those. I'm not sure if he's updated it since then, but i wouldn't expect it to work unless you actually had...

I want to perfect a sourdough pretzel bun recipe and just tried iteration #1 the other day. The buns turned out alright but they were slightly flat. I think the main issue was how I shaped the buns. Next time I'll do a better job pinching the folds so the bun doesn't "open like a book" during...