I pulled out nine bottles of red wine vinegar. It’s been aging for over 10 months. I left enough to keep the mother going, and will fill the barrel with a lighter red wine next week.
Bottled the “left overs” ale. It finished at 1.011. Tastes good. I’m taking off a day next week to brew a lager, weather permitting.
Making turkey stock from yesterday’s feast. Two hours to go, strain, then into the frig overnight.
Me and my puppy after Thanksgiving dinner. I can’t believe he was 5 pounds when we got him.
An anthem to live by.
A nice no drama brew day. I brewed a “leftovers” pale ale of stuff I had around: Maris otter, 40-60L malt, carapils, and Safale US-05 yeast. Brewers gold and cascade for hops, a first wort addition of my cascade hops. I hit the OG of 1.047, and am looking at around 4.8% ABV.
I field tested my new backpacking stove with my beer can alcohol stove and wood to make camp coffee. It worked well, though I think I’ll need to but a rock under the hobo stove to get the flame closer.