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Brewing an American wheat kitchen sinker with what I had on hand, while sipping on the stout that came before it. 18C/65F outside and snow on the ground. Crazy.

This turned out well, and I'm really enjoying it. The only problem is that there must be a hole in my keg, because the beer is disappearing quickly.

It's a favorite of mine too.

From a few days ago, the last of my HB saison...

HB stout. Kevin the cat photobombing.

HB stout, freshly carbed.

HB saison. There's a pound of Indian jaggery in this batch and it makes for an interesting beer. I do recommend playing around with the stuff...

Wow, I'm really liking the wide variety they have on offer. They even have their own proprietary hops: https://www.duke25hops.com/collections/proprietaryhops

I have not, and it's my first time learning of them. Their prices look reasonably, especially for the variaties they grow. I've had luck lately with Grain to Glass out of Manitoba.

Brewing this today. I hit all my numbers and she's as black as squid ink. Should be a good one...

HB saison. I've been doing a few of these lately. This one has a pound of Indian jaggery in it and I'm really liking it.

I do a porter with 20% wheat malt and it works really well. Foam for days. I would have used about 5% torrified wheat in this stout, but I used it all up in my last saison.

I'm thinking about brewing a stout tomorrow, if the wind dies down. I'm considering something like this, at around 1.050: 70% Pale ale malt 10% White wheat malt 10% C65 5% each chocolate malt and roasted barley EKG @ 60 & 10 S-04

I stopped by the LHBS this afternoon and they were selling Northwest Hops at $21-25/lb (CAD). Decent price, considering that's in-store retail. I asked if they'd experienced any problems with service or product quality and they said that they had not. Maybe the guy has cleaned up his act... or...

I got the sense that the guy was scamming me, the one and only time I purchased from NW. The order took forever to arrive, the hops definitely weren't the varieties I ordered (they were incredibly harsh, high aa), and I got ghosted when I called to seek answers.

I noticed the sanitation aspect too. It could be because there's a fast turnaround, and little chance for infection to take hold. Then again, he does say that the mild is only brewed once every 3 weeks, and that's enough time for infection to ruin the batch. EDIT: Oops. I meant to reply to @warx

The Old Swan Inn and brewery.

HB Chinooklehead Porter.

Same here, but +40C rather than F.

That will probably freeze up before the boil is complete. I heard from someone who does blacksmithing that brew belts work though.