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I went back and checked my brew logs to see what my running total is so far in terms of batches. Lots of stuff undocumented prior to 2012, so hard to get an exact count. But between 2006-2011 I couldn't have done more than 8-10 batches total. Came up with 68 batches to date, probably closer to...

Wow, lots of smoke character still left in this one. I had expected it to be pretty subtle for a 3 year old beer, but it is very much not. Trying hard not to dump it.

Somehow I lost the notes for my SG on my maibock from last month. So annoying.

The "refresh" button on the top right of my app seems to have disappeared. Pretty annoying because it means I need to go back out of the thread and then back in if I want to refresh. Anyone else have that issue?

Hey anyone here going to, or thinking of going to, the Upland Sour/Wild/Funk fest in June? Looks like I'll be doing a little beercation this summer and will stop for a night in Chicago (likely three floyds area) along the way.

It must be morning since I'm drinking coffee.

Nightcap HB Kriek from 12/13. A little under carbed but quite delish.

Just finished watching Back to the Future with the kids. Getting them to bed now. Such a fun time. Wife was on call and got called in, so nothing left for me to do but have a night cap and watch some house of cards. Maybe start planning my next batch: Baltic Porter.

Hmmm... Don't know that taste. It did taste pretty bitter. But most hydro samples do.

Tried the hydro sample and nothing really stood out. To be honest though, I don't know what harsh tannins taste like. Probably similar to Biff Tannen.

Haven't tasted the sample yet but will do so. Thought the sweetness of the unfermented sugars would mask most other tastes.

Brew day done. Blonde Irish ale in the fermenter at 67f. Feel like an idiot though. This was a brew session specifically to teach my neighbor to brew. Haven't done extract for awhile and I completely forgot I had steeping grains left in the kettle until 15 minutes into the boil. So dumb. Hope...

Morning. Coffee now, brew day later. Teaching my neighbor lady how to make extract beer. We're doing an Irish Blonde.

How? That could be helpful.

Transferring my mosaic/Equinox IPA out of the dry hop keg. Don't have a spare so need to rely on a BB for the moment. Then clean up and sanitize the dry hop keg so I can make it the serving keg. The things we do for beer...

Morning friendly folks. Thankfully not too much recovery required this morning.

In keeping with the theme... 2014 Irish Coffee Stout. Freaking Yummee!

Oops

That sounds like pure heart attack

Dood! Jealous.