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Holy guacamole! WOW! That’s a lot of good eating. I used to hunt wild hogs on a ranch in central CA. The owner/ guide kept telling me I should get a second pig tag and take a little 60-80 lb one because they’re easy to cook whole. I thought maybe that’s what you had going on there. I was way off. 🍻

I wish I had space to do that. Looks delicious. Hard to tell scale from pics. About 65lbs raw?

I’ve had some great beers this weekend. Thursday night had a few draft Happy Hops from RR. last night I had a few cans of Japanese lager from Harland. Today we took my sister out to lunch at one of the local Stone tasting room/ restaurants and had some tasty beers. This one is called Stone...

I’m really glad that this has become a space for all of us frozen yeast bankers to share knowledge and pass on our experiences. 🍻

Everything I do is for my family. Whatever’s left is done for beer. Every day. 🍻🍻🍻

Doing a side by side of a the locally produced Kölsch that got me in to the style. Claritas, by Hess brewing vs my Kölsch. Mine is on the right. Tentatively named… Max Kölsch. Not to be confused with Max Stout. 😂 My ladies name is Maxine.

Black- Pearl Jam

You won’t know if you like it until you try. 🍻

I like Lutra and Hornindal for quick, clean, basic ales. Especially when ferm temp control is difficult or not an option. I agree with easttex that it will subdue hop flavor and aroma, but for a blonde or PA where you’re not pushing too much hops, it works great and fermentation is super fast...

Black Water- Doobie Brothers Loved this tune since I was a kid.

Quality control- Jurassic 5

I have thought about this a lot as well. I would love to get ahead of the game if I actually had time to brew more often. I ferment in a Fermzilla with a cooling coil in it and a DIY cooling system akin to a glycol chiller. The options would be to rack a batch to keg after primary fermentation...

I brewed another batch of Kentucky Common yesterday. Same recipe because the first one was delicious. Had a boil over due to being preoccupied with smoking some ribs at the same time and lost some of the first wort hops. What a mess! I added a bit more in the later additions to try to make up...

Out and about on my day off enjoying some excellent beers. I had a couple at an exceptional local brewery, Kairoa. This is a saison called Rye and Dry with some local fruits. It was very well done. Just subtle fruit notes. I added the Citra Flash mob by Russian River after my original post … 🍻

Thank you. Maybe it’s worth exploring.

I’ve brewed this style a couple times with mediocre results. Probably not the best approach, but I used 34/70 at about 66F. I have some ferm temp control, but this time of year it’s hard for me to get and then keep fermentation temps much lower than ale temps. I might be able to hold at like...

First pour of my latest batch of Kölsch. It’s really good. Getting my ferm temp control dialed in and it definitely makes a difference. It’s surprisingly clear for only being in the keg and kegerator for a couple days with no gelatin. Happy Friday 🍻

A while back I was in the habit of forwarding individual episodes of certain podcasts to my dad. Episodes I knew that would interest him even though I don’t think he would like to follow the entire series. One that I always seemed to fit were the more literary or historical episodes of the Meat...

Or, start a frozen yeast bank? https://www.homebrewtalk.com/threads/frozen-yeast-bank-procedure.733226/ I started this thread about a year ago. I currently have a dozen or more strains in my freezer. Most are in my frozen vials and I always keep a handful of dry yeast packs as backups for when...

I’m usually at 60 minutes for many of the reasons listed above. I have done a few ales at 45 minutes.