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Bell's Two-Hearted, Lagunitas, Ballast Point. If you can find their beers at Total Wine, etc., then I highly recommend Pizza Port.

My Brewday-From-Hell IPA probably just needs to be called Swamp Water IPA, because that's what it looks like. It smells and tastes great, though.

You may already know this, but if the water where you are is questionable in content, see if you can filter it through a carbon filter for chlorine at least. For Chloramine or if the filter isn't available, use Campden to help treat the water. Then you can build beers around the water profile...

I started with tap water, but the chlorine wasn't helpful. Moved to bottled water and the cost was high. Bought a chlorine filter at HD (and modified the water with salts and acid) and that helped for several years until I went RO.

As much as I love making and sharing these beers, I cannot deny that $300 in shipping plus the cost of ingredients is steep.

Kicked the keg of hoppy PA yesterday.

1. Temp Control 2. Filtering and then Upgrading to RO 3. Temp Control 4. Kegging 5. Temp Control 6. Going AG 7. Temp Control

Is this of interest to anyone for 2024?

Yesterday the replacement power supply for my keg washer arrived. A few weeks back I had to wash 6 kegs by hand. I did not miss that. Not one little bit.

When I have bought juice from our local cidery, I have always let it ferment naturally (they do the same, just 600 barrels at a time, give or take). It's odd for you to not have any natural yeasts/bacteria taking control immediately. As you already know, if you hit it immediately with k-meta...

That is beautiful.

Half pour of the Hoppy Pale Ale, Session IPA, whatevs.

Getting ready for the bbq. Taster of the Rye Barley Wine. The Brett adds some really nice complexity and sourness to the BW. 2nd pic is the DIPA Brewday From Hell. Everything that could go wrong, did. Stuck mash, leaky chiller, clogged filters, hot wort into fermenter, dead yeast, the list...

I run mine into rain barrels in the backyard along with the water used to cool wort, so it ends up watering the plants eventually.

HB Cider hopped with Whole-Cone Cascade.

Most of mine have a theological bent since that's my day job (theology teacher). But when I make something truly experimental it's under the "**** Sh*w" or "What in the Name..."label. I had the perfect pictures from the zoo for it, also.

That 4-tap is beautiful. But it's 2k miles away.😪

Transferred the IPA to keg. Initially just citrusy, we'll see how it goes after a week of carbonation.

Coffee as the school year winds down. Almost time to start prepping for August.

While organizing/sorting the boxes from MIL's condo. "You don't have to go home, but you can't stay here." The cloudy pour is my fault.