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Drinking a KBS and (trying to) watch baseball. The Cardinals game is in a rain delay, so it's pretty much just the "who cares?" A-Rod segments back to back.

Tomorrow I'll be brewing a beer that I call "Hard Brexit". It's got the grain and hop bill from an Altbier but uses a British Ale yeast. It's one of my favorite beers that I've made and a crowd pleaser.

I was getting ready to bottle a Vienna lager, but the gravity reading came out suspiciously high. Instead, I'll be doing a forced fermentation test, watching some baseball and drinking some beer. First up is something the HBS had today - Tropigose by Captain Lawrence Brewing Company. I've liked...

I started brewing about 18 months ago and have been brewing a wide variety of different beers. However, I've recently been coming around to the idea of repeating some things. I've just started fermenting the first in a planned series of three saisons where the brewing process is identical but I...

Was that made for the movie?

Next up is a homebrew that I call "Hard Brexit." It's got the malt bill for a German-style Altbier and an English ale yeast. It's got a nice maltiness to it.

Another two hours! That's dedication as far as I'm concerned - sounds like an all day affair. On the other side of things, I'm planning on making a saison this weekend. I'll be doing a BIAB mash of 30 to 45ish minutes and then a 30 minute boil in an attempt to get a batch in without being...

"Sour India Pale Ale with Strawberry, Pink Guava, Tahitian Vanilla and lactose added." There's a whole lot going on in that beer. Is it any good?

Time to mow the lawn before it's soggy all weekend. I picked up a beer called I am Brut from a local place named Old Ox Brewery. This stuff is dry! I do like it, though.

Ojo Del Tigre Mexican lager from a place in Virginia Beach called Commonwealth Brewing. I’ve been on a small lager kick recently to calibrate my palate while brewing my first lager.

It’s too late now, but for future purposes - I’ve had luck with adding heat to a stuck batch that I couldn’t unstick. I put the carboy on a heat pad and it picked up and slowly fermented for another month or so and dropped very clear as soon as it was done.

Just take a solid IPA with a hop character that leans toward fruity and add some of the powdered peanut butter you can get at the store. I imagine that would be pretty close to what this tastes like.

PB&J IPA from a local brewery. The gimmick beer got me. It’s not terrible, but I wouldn’t be tempted to get it again.

It’s been six months since I brewed this up. The carboy has been sitting in the corner, ignored except to fill up the airlock occasionally. I’ve got a couple ounces of Hungarian oak cubes soaking in some bourbon currently. I’ll put them in the beer in a week or two and the plan is to leave it...

I actually just brewed it up last weekend, a good few months later. It was next on my "to brew" list anyway, but I was able to get ahold of some KBS recently and really enjoyed it. It wasn't a dry beer, to be sure, but I liked it much better than the maple variety. I'm looking forward to trying...

How old is it? In my limited experience with cider, it benefits greatly from time. I had a sulphury mess after fermentation the first time I made any, but after six or eight months the sulphur went away and it was pretty good.

Have the times been finalized yet?

Last buy, somebody brought some really great bags. They were thick as heck and held 10, maybe 15 pounds easily. Anybody have any idea where they came from?

I’m starting to see Ardent beers in Fairfax county over the past couple months. I’ve got to believe if they’re here that they’re available on the other side of DC as well.

I added five pounds, so there's ten pounds to go.