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Free skunk! 😏

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Wife loves PR. She's jelly of your pictures. San Juan side?
East of.
Looks like a balanced diet, there, Remmy. I’ll trade “3 squares” for three “round ones” any day on Island Time. 🌴
I have plenty of Treehouse here, if anyone is interested. Just smashed 4 Medallas.
 
Congrats!🍻
Here, hold my beer.

SWMBO’d and I have #53 coming up shortly. I thought she had better judgement, but I guess it only underscores how we all marry ‘above’ our station in life.

Congratulations 🎊, and best hopes for many more with the one with whom you share a loving devotion.
 
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Hotel beer in Minnesota. And I’m watching HR required harassment training while I have nothing better to do at my hotel. Fun times.

I thought I’d edit: the training is annually required for all employees. Nothing to do with me. Wasn’t sure if I gave the wrong impression based on some of the responses. 🤣
 
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A final glass of Panther Piss.

Use more S-189. It's an amazing strain on the second pitch that is clean, crisp, and really accentuates the corn on a CAP. Plus, it drops like no other lager yeast. It's a great strain, criminally underappreciated.

You guys should be using more S-189 instead of chasing the Mexican lager yeast fad.
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I have 10g conditioning right now. Agree 100%
 
You sure? I just recently bought a stainless steel utility sink from them and it shipped to my house. I'm nobody's business. ;)
Okay, I haven’t ordered from them in a while, but that’s the way it was. I’m sure. Hubby and I will be closing an office later this year. Depending on what the climate is we may move or transition to a virtual office model and I said I was going to do another order before we do that.
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Yesterday’s cold brew while driving home and an imperial stout, saison and tastes at a HBC meeting last night.
 
Lunch beer a couple hours ago. HB Amber Ale with a takeout Reuben.


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One of our favorite, funky, hole-in-the-wall restaurants is closing this Friday. We figured we’d better get one last lunch there. Us and a few hundred of our closest friends. 😎 There was a steady stream of folks going in and out while we waited for our order and all six (count ‘em-six!) tables were full.
 
Wishing I could find a commercial gose around here.
You are right. I just called "Standard Beer" bottle shop and talked with the proprietor at length about Gose. He didn't have any, nor knew of anything local, but might have a out of state draft arriving soon if you want to touch bases. He did mention it might be a heavily fruited sour though. Sounds like a homebrew only project...

Thinking of @camonick
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You really nailed the color on this one, no easy feat.

My hat's off to you, sir!
It's the Raging Irish Red recipe on this site from @Mysticmead. Always turns out that color for me. It's a good recipe but it doesn't have the slight roastiness that I prefer. It's very malty instead, but I do really like it though, as does everyone I serve it to.
 
It's the Raging Irish Red recipe on this site from @Mysticmead. Always turns out that color for me. It's a good recipe but it doesn't have the slight roastiness that I prefer. It's very malty instead, but I do really like it though, as does everyone I serve it to.
It's a style that, frankly, intimidates me. There's no margin for error anywhere in your recipe or brewhouse performance. It's a rabbit hole that I don't want to fall into.

Like you, I enjoy the suggestion of roastiness. If I ever get brave/lose my marbles and take a serious stab at it, I'm thinking roast malt, not roast barley? That said, I've never gotten the "harsh/acrid/ashtray" thing that people use to slag off roast malt.

You dunked on that one. Last week's picture was even better.
 
Had a glass of Panther Piss IV earlier tonight.
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And a glass of my unintentionally juicy APA.
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The Giants are on the East Coast, so I'm getting to watch them live for a change with a glass of that nameless lager I made. With this improved offense, I should switch to antifreeze.
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Dad was a huge BB fan. He sent me a picture of the back of Madison's jersey all those years ago. Rarity to see one's surname, spelled the same no less, in such a prestigious position and the favorite team no less! He was a joy to watch. 🍻

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It's a style that, frankly, intimidates me. There's no margin for error anywhere in your recipe or brewhouse performance. It's a rabbit hole that I don't want to fall into.

Like you, I enjoy the suggestion of roastiness. If I ever get brave/lose my marbles and take a serious stab at it, I'm thinking roast malt, not roast barley? That said, I've never gotten the "harsh/acrid/ashtray" thing that people use to slag off roast malt.

You dunked on that one. Last week's picture was even better.
Thanks man, I really appreciate it. I'm my own worst critic, always trying to find fault with my beers.

Give this recipe a try and see what you think. I call it the Irish Red Ale for people who don't like red ales. It's so easy drinking. :D
 
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