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This might help; https://www.homebrewtalk.com/showthread.php?t=386054 https://www.homebrewtalk.com/showthread.php?t=46578

Looks good so far. I personally like a good amount more hops at flame out/whirlpool hopstand. I would duplicate the 2oz cascade and 2 oz Amarillo for a 30 min hopstand at 165. I even would double the dry hop for a punch you in the face aroma.

Wait for early spring to dig and cut rhizomes.

Zwarte Piet Porter - but it is a bit racist

that's a nice looking pellicle. See what it tastes like before you dump, it might be a nice sour if your into that sort of thing.

6" inline fan and controller was delivered. The fun of the exhaust hood begins

Great progress so far! I'm debating what to finish the concrete floor with in my barn brewery so let us know what you decide on. We're leaning toward a coating in the brewery area, we do have a floor drain, and laminate by the bar. Idea on the ceiling; Used redwood fence boards which you can...

Great points! I'm with the fridge vote, plus they can look just a nice as a keezer

I wasn't planning to but being only an hour away I really should!

hahaha I was just going to say let the photochoppin begin! To give her credit here's before the pretzel murdering

My SWMBO going to town on a pretzel at Sierra Nevada Oktoberfest. I bet she's thrilled I posted this.

Some people just have some pansy ass stomachs. I could eat it all day everyday and be fine. I would if I could, I love chipotle!

Sounds like a STD. The Dr. gave me the results, I've got the Scabbia :mad:

Totally normal and ready to bottle.

I guess if you're into the Miss Piggy look she's hot.

Wyeast yeast nutirent, four 4.5oz sample glasses, Thermopen should be at my front door when I get home!

Grinding

Head

Mash in the kitchen and boil in the backyard. Working on a dedicated space though ;)

Got a box from a buddy, will try one or two tonight