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Had to get out of the house for a bit to decompress after a rough week. We decided to walk the entire two blocks to the local Hess brewery/tasting room. We went with the pitcher of the week, which happened to be their “ Lady in Red” , Red ale. Pretty tasty 🍻

Thirsty Thursday vibes! Work has been testing me lately. Time for a few cold ones. 🍻

Yes. Thats my go to amount to keep from over filling and leave a little head room for expansion in the 15ml vials. Your plan for the pressure canner sounds great. Let us know how it works out. 🍻

I haven’t tried to update the written process since I started this thread, almost a year ago. I now use a two step starter for propping up all of my frozen vials. I first boil a ~250ml, 1.025 starter in my flask. Once the wort is cooled and the vial thawed, I pitch and put it on the stir plate...

Yes. I use new vials and soak them in starsan solution while I’m getting everything ready. I use new, sterile syringes and then toss them. Basically, anything that may touch the yeast slurry is soaked or sprayed with starsan solution. This has worked well for me, but I would say deeper...

I found this while sorting through our events storage room at work. Not too bad. Getting a bit of a whitbier twang or something along those lines. Not sure where it came from or how old it is.

I’m considering trying my hand at a Catharina style, kettle sour. Simple grain bill of about 64% Pilsner malt and 36% flaked wheat. I’m planning to do a quick, 10 minute boil after mash out and drop temp to about 95-100 F before throwing a quart of GoodBelly on it. I’ll hold temp there and let...

Had a rough hump day at work. Time to cool the dogs off and relax. 🍻

I haven’t yet seen a change in prices at my LHBS, but it seems like we will see price increases on imported ingredients. A while back I tried some Great Western Pilsner malt from Idaho in a WC pils. It was great. I also use a ton of Briess brewers malt in a majority of my recipes. I really...

A glass of my Kentucky Common is hitting the spot after spending the afternoon on a fishing boat with my family. I didn’t fine it with gelatin and not sure in going to. Happy Father’s Day, all !!!! 🍻🍻🍻

This is more or less the method I have moved to. I generally make 250ml of a 1.025ish starter as a first step in my 2L flask. After 48 hrs, I’ll add another 1L of 1.037 wort and let that work for at least another 48 hours. 🍻

Did you use a hydrometer for the gravity measurement of your recent sample?

I just brewed a batch of my Belgian single. I call it Monorchid. I was screwing around with ChatGPT the other day on my lunch break at work and made a label. 😂 5.5 + 1665=1,670.5

I saw that at the store the other day and almost grabbed it.

Just took an FG sample of my HB Kentucky Common. I took a little taster sample too. Yum!

I was listening to this interview on my morning commute. Good stuff! Thanks for the link!

I was thinking of trying to make a kettle sour using good belly and holding the temp in my kettle with a sous vide stick. Have any of you tried this? Any practical notes?

This Helles is starting to hit its stride. 🍻

I’ll have to check that out. 🍻

That’s awesome. It always amazes me how word gets around even with so many good breweries in the area. We had dinner with Kelsey and Amanda, the owners, a couple times, back when the brewery was fairly new and the kids were little. This was before I started brewing. I remember asking him about...