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Trying out a Lacto fermentation of 1/2 of the garlic that was harvested from my garden a few weeks ago. For the last 2-3 weeks the garlic was hanging from my basement ceiling. Last night I cleaned up the garlic and added it to 1 1/2 c of RO water with 3/4 tblspn of sea salt.

Maybe it’s my Kegworks kegerator, but the Roadhouse Vacation Cream Ale I brewed on 6/01 is freaky deeky too.

The pizza looks good too.

You should name this mug "Excalibur"!

The Chimay Red is getting better and better, & this is just the first keg from my 6/01 brewsession. I don’t always put my glass of homebrew on the window ledge, but when I do it’s because the Clear Draught System allows me to enjoy my brews quicker then any other method.