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Oh wow, you still had some left! Surprised it was still so carbonated.

He nudged me in person recently, lol. I've got plenty of beer in the pipeline, just had a lot of stuff going on IRL, and I need to figure out what should be in the offer. Will probably wait until the last day 😉

Nice label! One of my previous home brewery names was "Ales From the Crypt" :)

Sorry no, never had it. I'm a couple hours away from TH and so I don't have regular access, just dropped in on a trip back from Boston. I did also get the quadruple shot with rose petals though. It was good, but the triple shot was way better IMO.

I'm currently drinking my first take on an English porter, which uses a decent amount of brown malt and I love the character! It's quite different from my American porter though, which is just shy of a stout in character; this one could almost pass as a brown ale. Also I would never throw...

Tree house triple shot with, well look at the can. Normally prefer my stouts without adjuncts but this is VERY nice.

FINALLY kicked my maibock, so moved the grodziskie to that tap. This allowed me to free up space to move one of my marzen kegs in the back of the kegerator to continue lagering and free up space elsewhere.

Initially it was a bit thin, as we got surprisingly good attenuation, all things considered. So we added a maltodextrin solution. I haven't tasted mine since then. Anyway, here's the recipe (13 gallons, OG 1.140, FG: 1.034, 57 IBU, 63 SRM, 64% efficiency, 73.5% AA): 35lbs 2-row (49.6%) 10lbs...

To expand a smidge. When we acquired the new barrel it was dry, and had never been used. Bought it from another homebrewer who never got around to using it. To ensure it would hold up, he filled it with a citric acid solution and let it expand before we picked it up. We kept it like this until a...

I sent him beers (in the first FOTHB I participated in), but never tried his. Nice tribute to him for this round. Anyway, I'll give it a bit before I fully commit, but I'm most likely going to be in.

Maibock:

A few days ago I had to get a bunch of stuff done before going out of town. Kicked the ESB, so immediately cleaned the keg and line; this allowed me to put the porter on. Also racked the marzen into kegs where it will lager for a bit.

Don't really need more beer right now, but had a window to brew that won't be open again for at least 3 weeks, so I figured what the hell. American strong ale heavily hopped (by my standards) with simcoe and mosaic. Was kind of a "use up some hops" beer, but with the high alphas, I really didn't...

You can never have too many kegs! I once thought 3 or 4 would be plenty. Now I'm at 10, and other than the 2 I set aside for specific purposes, I'm on the verge of only having 1 free :)

I kegged my English porter yesterday. Not sure how it happened, but all of a sudden I have tons of beer lol. The stuff on draught isn't close to kicking and you can see in my sig the stuff waiting or coming. Once I keg my marzen (double batch), I'll only have 1 "normal" keg left. Going to...

Brewed an extra large batch of marzen for an Oktoberfest party. With all the moving parts to get this much volume on my system I'm amazed I nailed all my numbers.

Forgot to take pics, but did an English porter yesterday. The last "official" porter variant that I had yet to brew (my American porter is one of my favorite recipes). Still fighting efficiency issues, but I accounted for that, so I hit my modified target numbers pretty much right on. It was...

I'll let you know tomorrow. I made it ahead of time since he doesn't generally have a lot of free time, and we have to blend it and rack the beer as quickly as reasonably possible, so I wanted it to be ready at a moments notice. I actually used half a gallon of dry stout as the liquid to dilute...

2 days ago I made a maltodextrin solution so @Dgallo and I can thicken up our barrel aged imperial stout. Last night cleaned a keg and line, and put the maibock on. Going to go super slow with this one as I wouldn't mind it "lagering" a bit more, but didn't want to leave the line open if possible.

Mercifully kicked my terrible hefeweizen yesterday (luckily it was only a half batch). This freed up a line to put on our club big brew day collab with the warbler brewery: an ESB.