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Back at the farm where there is no homebrew. Well, not any ready to drink. I’ve got an American Wheat Ale that’s been in the ferm fridge at 40° for almost three weeks. I’ll get it kegged tomorrow. In the meantime, Kettlehouse White Stout. This is an unusual, but very tasty, brew.

First pour of the CCC Blonde I kegged a couple of days ago. Almost carbed, tastes really good. We’re going back to the farm tomorrow; I’ll crank the pressure up overnight before I shut the gas off in the keezer when we leave. When we come back in a couple of weeks it should be well finished.

Local Hefe with chili for supper.

Is Tuesday the weekend? I guess, when you’re retired, the weekend starts whenever… Anyway, brewed a Mosaic SMaSH today.

HB Cream Ale in a red Solo cup while waiting for the end of the boil.

Cold Smoke while mashing a Mosaic SMaSH.

Big Sky Pilsner.

Pulled a sample of the CCC Blonde I brewed about 10 days ago. Looks like I should sanitize a keg.

HB Cream Ale

HB Altbier. Keg kicked.

“Bone Dust” from Bridger Brewing in Three Forks, MT. Not sure where they came up with the name; there’s nothing dry about it. Basically a Witbier, and not a bad one. A little spice, a little citrus, 5% and 25 IBU. A lawnmower beer with some flavor.

HB Altbier

HB Cream Ale. Found two of these glasses at the Goodwill for $.99 each. I’d have had to turn in my homebrewer’s card if I hadn’t bought them. 😎 🍺

A little Rye for a nightcap.

For fizzy yellow ales and lagers, Centennial, Cascade, and Citra. For everything else, Magnum and Willamette.

HB Altbier after supper. Too full for a full pint. 🍺

IPA and tacos.

Earlier, HB Cream Ale. Now, HB Altbier.

Might as well have an 8% dark ale with a big meal.

HB Altbier after getting some steaks ready for the grill and cutting up some taters for French fries. Cholesterol? Never heard of him. 😎