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I use 00 almost exclusively. Love the stuff. With a long ferment it makes fantastic crust. When I'm out of 00, I use plain old King Arthur Bread Flour. [emoji6]

The ratio, as I understand it and have been using, is 1.6g/gal yeast to 0.8g/gal dextrose. I have been adding it in the morning, covering, and letting sit until I brew in the evening.

Super into my immersion after the last few batches. Super glad someone else now owns my plate chiller. To each his own.

When you burn the $hit out of yourself...

When you know it's only a matter of time before you burn the $hit out of yourself.

Gonna try and squeeze in a House IPA. Centennial. Mosaic. Citra. 7%... bittered to my liking.

Coors Light packed on ice at the beach on a super hot sunny day is better than any crafty beer under the same circumstances.

Rare Breed

I just started lagering my 4th beer brewed using a handful of practices to reduce oxygen hot side (yeast/dextrose, SMB, fresh crushed grains, underletting, gentle recirculating, and no copper). I really am impressed with the outcome, once again. I certainly don't attribute it all to "LoDO"...

Kegged a Pilsner from my Chronical but like an idiot, I had the dip tube turned the wrong way and missed 1/2G of beer above the yeast. Oh well. Brew and learn. Its always something!

Oskar Blues IPA... totally yucky. Overrated IMO...

Yeah, just tanked. That's my normal nose.

which is which [emoji52]

wup. . . .

Drinking a pretty solid Red Bull con Vodka

I totally forgot it was pizza day. Oops.

I would kill for pizza right now.. . .

amen.

I drank about 11 beers today...

Stuck a blow off hose on this pilsner cause things are getting rowdy...