beer Being Crafty

grantmichaels said:
Killer.

I'm going to be done working by mid-morning tomorrow, so early beer is a def possibility, along with preparing a bunch of ingredients for some batches over the long weekend! :cheers:
Hell yeah. I have my first true day off tomorrow in over a week. I've got a ton of gardening to do, which works out well with the smoking that will be going down.

I have a sour that I should bottle some time soon. It's had Sacc/Brett/Lacto/Pedio coursing through it for a while now. I had to move the carboy when my in laws came to visit, and naturally I had to take a taste and gravity reading. It's gooooooood!
 
grantmichaels said:
Nice. I'm going to brew a bunch of batches ...

I want to use up a ton of ingredients and transition from being my own LHBS to ordering-in batches of grist one by one ...

No need to house grain ...
Your brewing set up is epic! I'm looking forward to seeing how you first NEIPA on the Pico turns out. The recipe looks pretty solid, it sucks about the vorlauf/efficiency due to lack of rice hulls. I bet it's still going to be an awesome brew.
 
t0mato said:
TGCM.......you are the f'ing man.

A whole lamb? You're blowing my mind right now.
Lol, I have to Christen my new smoker with something worthwhile. A whole lamb should do it. I'm going to give it a good dry rub, then give it a spritz every half hour while it smokes with an Argentine style salmuera. Apple wood and hickory, low and slow. Pita bread, tzatziki, and fixins for some smoked gyro style lambwiches.
 
Thegreenchilemonster said:
Your brewing set up is epic! I'm looking forward to seeing how you first NEIPA on the Pico turns out. The recipe looks pretty solid, it sucks about the vorlauf/efficiency due to lack of rice hulls. I bet it's still going to be an awesome brew.
 
:cheers:
 
Yeah, it should just be an IPA as opposed to a DIPA for the most part ... with plenty of contact time w/ a bunch of flaked* still ...
 

 
 
Lunch break
20170427_141058.jpg

Cheers
 
Back
Top