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Damn, I need more coffee! 😉

No need to worry. As long as the yeast was properly stored it can stay viable long after the “expiration date”. Years in fact.

I typically only name beers for events and of course competition entries. Bouncing Sinkers was a Wee Heavy (the name is a flounder fishing reference) We’ll Never Be Royals, wheat wine. We Are Not Men, We Are Pivo! Grodziskie Russia Is Not Borg. “Ukrainian” Porter with beet root I’ve made...

HBC meeting we tasted a mixed pack of European craft beers. Only one was totally meh homebrew after a very nice black IPA.

I wanted some as well, I thought the speedo was a thing of the past.

Terrible picture. That seared little round is a medium rare bacon wrapped filet, tomato and mac n cheese with bacon. Salad on the side.

I’m not sure if this is even funny.

I’ve used the same nectar for a mead and will make it sweet to balance the tartness.

Freshly baked homemade Irish brown bread for Sunday brunch at home.

First Irish brown bread was gifted. The first one smelled so good I baked another for hubby and I for Sunday brunch.

Cold brew on nitro with a hot coffee chaser. 😉

Welcome!

Welcome!

Welcome to the forum.

Some people won’t even call the red stuff chowder!

I didn’t get a picture and I made New England clam chowdah for dinner last night.

1308.75 + 3 gal Belgian blond =1311.75

Out for some Polish.

Afternoon cappuccino.