Search results

HB Quad. 5.5 months young. I so wish I bottled this instead of kegging. (I hate bottling.) In a keg it will disappear before aging does it justice. This beer is stupid good now. Won't know how it will be in another year because it won't last. I'm not Alex Kay with his outrageous number of taps...

One beer.

First cider tastes like feet Congratulations!!! You made Corona!

I wish mine was golden.

What a sport 😉

Away next week...hoping to get an Irish Stout in this weekend.

I use Belle Saison and Nelson Sauvin regularly. I have 2 packets of Voss and for the life of me can't remember why I bought it. What is it's best use?

1# each Cascade and Centennial and some assorted dry yeasts. 15# each of Munich, Vienna, and MO. I had plenty of Pils and 2 row but was down to less than 2# of both Munich & MO, and 8# Vienna. As a 5.5 gal. brewer I won't be needing to order base malts for awhile.

Tried my hand at Weikert's latest: https://beerandbrewing.com/recipe-la-nouvelle-american-pale-ale/ Came in at 1.050, was expecting 1.053, no biggie. Liking the color.

Full weekend... how are you still awake?

In the yard under a maple leaf canopy enjoying a classic.

A seriously green quad, no way near ready. Brewed in January, needs much more time. But it's in a keg and I can't help myself. Better take it out of the fridge and stick it in a closet or else there will be little left at the 1 year mark.

Relaxing in the den with a couple of brews. Enjoying this one from the 12 beers of Christmas. Well done!

Weikert quad. Brewed 1/21. Definitely needs more time. I neglected to measure FG, but after two, it feels like more than the projected 9.9%.

Just a simple ale to try out an experimental Bootleg Biology yeast called Kakheti. They suggested white wine like flavors, one reason I figured I'd give it a shot. The beer ended up fine, kicked last night, but the yeast didn't work out as advertised. Suggested attenuation 85%, which would have...

Sous Vide "BBQ" brisket. I know this is sacrilege to the 'who's smoking meat this weekend' crowd; but the proof is in the eating. This brisket was delicious and pretty much hands off. Easy peasy.

First pour of a young quad. Brewed 3 months ago. (Shows promise) Wait... we all say that, no? I'll give it a go with another taste in a couple of months.

Sliced steak, cauliflower mash, and roasted Brussels sprouts finished with chili paste and a smidgen of honey.

SNPA in a wine glass, because WTFN.

50 ounce salted beef tenderloin about to go into the refrigerator overnight for tomorrow's feast. It's enough for four, no? ♡