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HB IPA

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Bigfoot Barleywine 2007

I just tasted a Barleywine I made in November of 2005, so I needed to compare it to the beer I was shooting for. At this point, that’s only about a year apart. Close enough!
 

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I use 34/70 for almost all my lagers. It is even supposed to stay pretty clean at warmer temperatures. There’s a thread around here about that. I have a Pilsner plugging away with it right now. I usually don’t even do a diacetyl rest with it.
I made a cold IPA recently with it fermented at 65 rising to 70. Very clean and dry.
 
Up all night and should've done something more fun but ended up on the spreadsheet retirement planning. These helped...

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Can never come soon enough, but hopefully the timing works out for you.

OT: tea, it's cold and rainy and windy so tea it is
 
All this chatter with @RumOnTheDocks makes me want to brew. Picked up a Belgian Dubbel and Helles kit using 34/70 as @camonick suggested.

Love these guys! So helpful and I get free beer. Guinness and they're Hefe. Locally owned and online also. Keep thinking I should have have them ship to me with all this Austin traffic...😔.

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All this chatter with @RumOnTheDocks makes me want to brew. Picked up a Belgian Dubbel and Helles kit using 34/70 as @camonick suggested.

Love these guys! So helpful and I get free beer. Guinness and they're Hefe. Locally owned and online also. Keep thinking I should have have them ship to me with all this Austin traffic...😔.
Always a pleasure to be a motivating factor in the consumption or brewing of beer. Best of luck on the brew. ;)
 
On the whim pizza night. Basic packaged crust but tried to be authentic with ingredients. There was zero basil at the store for the Margarita. Pesto worked out. Basic pepperoni next. Been battling raw dough. Convection set at 500f did the trick.

Some Pinthouse Pizza EJ goes well obviously!

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