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If you decide to part some pieces out, I'm in Torrance.

I bought a clean barrel from AIH (RIP) once upon a time. I also bought a couple from other HBT members. There are some specialist barrel sellers I have found, but have not bought from them as I am out of room at the moment for more. Some of them carry more than Bourbon barrels, too.

+1 for the Blade Runner reference.

You can find this on multiple websites, but: 1. are the barrels wet or have they been dry a while? -If wet, go to #2. -If dry, you need to soak the staves first. You could add a bottle of similar booze and turn the barrel every day or two to make sure they are regularly in contact with liquid...

This year's been a butt-kicker. Short version, I'm working on the eulogy for my dad. This was a couple days ago, it was really good. Today was a couple Pliny's and a Brewery X Double Hazy. So far. There's still a lot of daylight left.

With wild fermentations, I have been nervous. With the bottle dregs from an Italian sour (Panil) it looked like a morel mushroom growing out of the surface of the beer. But, patience rewarded me and it's some of the best sour culture I have tasted. Maybe let it ride next time and see what...

How many fermenters does this chill?

I have had good luck with this and the initial culture I got from the press-pressed juice is still hanging around in a jug, added to new juice to contribute to the fermentation.

Not getting much free time, so this was from the volunteer thank-you dinner at our church-on Sunday. First time I've ever had a Coors Light, and I was shocked at how dry it was. I hate Bud for its sweetness, just assumed all BMC's were the same.

Might be good to park outside your industrial-warehouse microbrewery. After you change the logos on the side, of course.

Yesterday, tasted the 10-11% BW that has been on gas aging for several months. The Slightly Sour Brett, Spicy Rye, Bitter/Earthy Hops, and Light Caramel Sweetness from the Barrel make for an interesting tipple. I think it's the best BW I have made yet. I'm not sure what it pairs with, though...

Moving on to grading student essays; I need something to get the taste out of my mouth. From Pizza Port in Carlsbad.

After running errands for the school I get to finish grading at home. This is decent.

Just wanted to suggest that some of those flavors get eliminated when I Dip Hop. In short, when the wort comes to a boil (in a 5G batch), throw your 0 min/hopstand/whirlpool hops into the fermenter with 1 - 1 1/2qts of the hot wort. Seal it up with a bubbler on top and let it soak until you...

This is true.

FWIW, I use brown rice when I add it to the mash. It contributes a nutty flavor that is a pleasant addition to the usual grain & hop flavors. I cook it about an hour to fully break it down. Sometimes I cook it the night before, so adding it cold to the mash and then adjusting to proper temp...

I run one-step or PBW cleaner and then star san through the entire system after every brew. It seems to be working, but I also am open to suggestions for better longevity of the equipment.

Yes, this is one of the supplements I take because Lupus runs in the family. Hoping to stave it off as long as I can.

Go Gauchos!

As my only single-shift day this week, beer #3 from Burgeon and some of the Dragonfruit harvest. Still need to bring the hops down, but that has to wait until Monday, my next single-shift day. The IPA's have been nice drinkers, this one has some diesel on the nose, but a nice gooseberry...