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I’ve always thought your posts were very helpful. These days I find myself cruising the non brewing threads, usually related to food. There’s a lot of great info on those as well. Good luck on your next chapter.

That sounds delicious. A friend was talking about how good the red chiles from Chimayo were just the other day. I may have to order some chile powder and pods soon.

I made this tonight and it was delicious. I pulled an audible and added potatoes and corn. This guy is like Bob Ross except with green chiles.

Both sound delicious. I’ve been watching this gig on YT and he has some amazing green chile recipes. https://m.youtube.com/@taoschef2023/shorts

It fixed my big issue which was the head turning splotchy after a few sips or letting it sit for a few minutes. Yup my head was balding (wait a minute). I can’t say if it was 28% or not but definitely a noticeable improvement on the amount, quality and consistency. And it’s so easy to add. My...

Brook trout?

Thanks for posting this. I think I remember coming across this back when Obama’s White House beer recipe was floating around.

Both of those beers sound amazing. I'll definitely be adding pga to an upcoming pilz or kolsch (I haven't made up my mind). Although a Kolsch with a huge billowy head is calling me.

I made a shrimp, lobster mushroom pasta over the weekend. The black specks are lava sea salt that was gifted to me. I mean, it's shrimp, butter and pasta. It's pretty hard to screw up a dish with those ingredients.

I added PGA to my last batch and it worked as promised. The head was about the same as all my batches except it stuck around much longer. With the last batch I was getting the lacing stripes in my glass. Previously, I had decent foam but after a few drinks they became splotchy. I'll try to get...

Thunder dome after dark.

Maybe revisit some of your first few recipes. Brew what you wanna drink, whether it’s a BJCP style or not. Similar thing happened to me a few years back and I decided to brew a nut brown, because that was one of my first solo batches, LME no less. I don’t know if it was the nostalgia, or that...

Oh no, not the Orgy Dome! https://www.usatoday.com/story/news/nation/2025/08/26/burning-man-orgy-dome-destroyed-high-winds/85838870007/

This was the first year for targeting them and it paid off. Usually I see the rotten moldy lobsters when I’m looking for fall chanterelles. They taste great and have a very good texture.

Jealous.

I may be hitting you up this fall. I seem to have misplaced my old recipe book that contains my vagabond ale all grain conversion.

Most of the older recipes have specialty LME. Converting extracts to grain is a dying skill. Not just the weights, but also the steeping grains.

Spent some time in the woods today and found a few nice clusters of lobster mushrooms.

Haven’t made these recipes yet but the grilled pineapple coleslaw is making me drool. I’m imagining a pulled pork sandwich topped with it.

pbst....pbst....pbst. mmm yep