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he’s one of my fav’s. His newest album is called Cuttin Grass Vol 1. It’s all covers of his previously released material done with more of a Blue Grass vibe. His Albumn “Metamodern Sounds In Country Music” is, IMO one of the best albums in the last decade.

I’m the opposite. Pretty much only take my socks off to bathe. Can’t sleep without them. Getting kind of cold in New England for barefoot driving these days isn’t it?

Sturgill Simpson just came out with a bluegrass album.

In the conversation of the greats, Knopfler is quite possibly the most underrated guitar player on the planet.

My philosophy on music is that there is never a better time for music than right now....because, the classics never die, and there is always someone, somewhere making great new music. Depending on you tastes, it might not be easy to find, but it’s out there. That said, for my money the best...

I remember reading Burt‘s thorough, step by step, explanation of the aerodynamics involved in that design. The man is a genius. Scaled Composites rarely disappoints.

The more probes the better?

My favorite Holiday Beer is Reveloution Brewing’s (Chicago) Fistmas Ale. No idea what’s in it, but it has a definite holiday spice to it, but it’s subtle, not in your face. I just ordered this... https://spicetrekkers.com/products/tea/nordic-forest-herbal-tea ...along with some spruce tips...

I’ve noticed the same thing. I took a couple of years off because of a career change and a move, and when I came back I couldn’t find hardly any whole leaf hops. I had never used pellets before, now it’s all I can get. I have 4 LHBS within reasonable driving distance, none carry whole leaf...

A giant Box-O-Meat

I made an Oktoberfest-ish ale that turned out really good. Standard Festbier recipe fermented With Lutra at about 68F. Kegged it on day 7, then let it cold condition for 2 weeks.

Another vote for kegging, which in my case also coincided with closed transfers. Huge uptick in quality.

I have the cold crash guardian. Only used it once so far, seems to work as advertised.

Thanks. probably be a few weeks before I can work it into my lineup, but I’m definitely trying this.

Care to Share? I had a one off, limited edition beer from Goose Island a few years back that I have been dreaming about ever since. It was a strong brown ale with caraway that tasted like fresh loaf of dark rye bread. It was one of my top 5 beers of all time. I’m curious if your recipe might...

Let us know how it turns out

Off the top of my head, I’d go with two row, white wheat, and rolled oats at about 85, 10, and 5% respectively. Amounts up to you depending on the ABV you’re shooting for. Hops CTZ, and Idaho or Citra. Lots of them, and Pretty much all late additions.

Probably won’t have time until the doldrums of winter, but I’m so trying this.

When it comes to cooking, I have been known to take “from scratch” to the extreme, so why not beer too? Very interested in learning your process.

Am I the only one interested in Hearing more about his home malting process? Break it down for us.