Wouldn't you know it, HB Rye IPA tapped. The doctor said boot for 4 weeks, maybe this is what he meant!
What are you drinking now?
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Waiting on the rain with an HB cascadian dark black ipa
I'm sorry to hear that. I went through the same thing when I tore a calf muscle. The moment I stopped thinking about it, "pop!" It went on that way for months. It wasn't until I learned to stop trying to catch a subway train, or quickly get out of a crosswalk, and learned to pay attention to every single step that it actually healed completely. It's a really hard thing to do because none of us have given much thought to walking since we were maybe four years old.
4 years old or 4am? Asking for a friend.
Lampy
Well-Known Member
I am venturing into the dark world of kilju/sugar wash. My first attempt, at a modest 5% ABV, is relatively clean and mixed well with sugar and Kool Aid powder. Anyone watch Dune part II?
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
First pint of my new batch of Five Points Best Bitter yesterday evening
You are so right! The problem is my job requires lifting and being in the feet for a 12hr shift. Can't do it sitting or laying down. This is the first injury that I've said to myself, I getting older. I have a blown ACL from sparring a guy 10yrs younger and 40lbs heavier from 2011. But walking, really? Time to drink!
Bought a LOT of beer. Need to rest.
More like Other Half then Pinthouse. Very awesome!
More like Other Half then Pinthouse. Very awesome!
A glass of hefe made with Lallemand Munich Classic. It's my first time using that yeast and it won't be my last.
Time to chill. Ice added after.
Grape ale sg sample. 6.8%
I started a new batch last night......and a new batch of RHL this afternoon.
It was a year ago in July that I last drank an Old Mission Lager. At the time I was really excited about this – a truly historic brew, based on the original 1913 Lager brewed at the Original San Diego Mission Brewery.
I think it is great when a brewer takes on a project like this. I can remember brewing an original 1912 Pre-Prohibition recipe myself. The recipe was in the brewer’s original handwriting, heavy on Cluster hops, and also used rice as an adjunct - and a touch of Saaz as a late addition. Tasted pretty good, and completely modern. Not bad for 1912!
The current Mission Brewing releases this 4.5% ABV brew in a tall-boy can, my favorite! Just enough beer to satisfy… until your next one! Looking at last year’s picture, it seems that this batch has had improvements on the clarity – George can see right through this one! Cheers!
I think it is great when a brewer takes on a project like this. I can remember brewing an original 1912 Pre-Prohibition recipe myself. The recipe was in the brewer’s original handwriting, heavy on Cluster hops, and also used rice as an adjunct - and a touch of Saaz as a late addition. Tasted pretty good, and completely modern. Not bad for 1912!
The current Mission Brewing releases this 4.5% ABV brew in a tall-boy can, my favorite! Just enough beer to satisfy… until your next one! Looking at last year’s picture, it seems that this batch has had improvements on the clarity – George can see right through this one! Cheers!
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SA winter lager
That looks wonderful! It brings back memories of an old brewpub chain in Portland, OR called Mcmenamins. They made something called Ruby in the early 90's that looked a lot like that.
Trillium x Weldworks
Eyup
Eyup
Jester King and it's continual work in the IPA world. This is pretty good. Appropriate glassware of course!
A glass of Panther Piss.
Just got back from having dinner with friends. Relaxing out back now, with a Sully I found in the back of the fridge, and Mumford on the bluetooth box.
We grabbed dinner with friends tonight too. The place had self-serve beer taps. So I poured a Firestone Walker / Russian River collab - Stivo Pils, which was fantastic.
Followed that up with a hazy from Casa Agria called Nectarnaut, which is hopped with Krush, Citra, and Enigma hops.
Followed that up with a hazy from Casa Agria called Nectarnaut, which is hopped with Krush, Citra, and Enigma hops.
No major changes yet, other than adding the zest from a few lemons off my own tree, in addition to the store-bought organic lemons. But this batch will definitely have less added sugar though. With my previous batch I put far too much sugar in my simple syrup, and I could feel my teeth decaying as I drank it.
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English Bitter to start the afternoon.
Just checked the cold chamber fermenter for a German Pilsner, 24 hours later. The tempo of the bubbles .... Bump bump bump bump... Sounded like the beginning of Mississippi Queen. Ha. Thankful I am easily entertained.
Just checked the cold chamber fermenter for a German Pilsner, 24 hours later. The tempo of the bubbles .... Bump bump bump bump... Sounded like the beginning of Mississippi Queen. Ha. Thankful I am easily entertained.
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My RIS is bubbling like crazy. Like the opening drum track of Zeppelin's Ramble On.
OT:
Having a HM Mott's hard cider from the new batch.
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You were further along. I was up to the ramble on tempo about 3 hours later. Juking now!
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