My step son received his masters in education degree today. Shown here with his proud mom. He had a successful career in business, but hated it. Now he’ll be working with emotionally/mentally challenged kids and he’s real happy. At lunch he told me he’s been spit on about 20 times this year from some of the kids, and he was laughing about it. Amazing!
I’m supervising Janice planting the garden. Cages are next.
I was organizing the basement and came across Janice’s teen record stash. Ha!
Correction: Janice told me she wasn’t a teen for these albums.
The Flying Dog Imperial Citra IPA made it to 1.014 after 12 days at 69 degrees. That puts the ABV at 9.1 so far. Now it dry hops at 50 degrees for 10 days, so it may go down another point or so.
I need to have this kegged and carbonated for a party on 6/2, or I’d let it sit a little longer. I’ll probably add gelatin when I keg to clear it up faster.
Second year for the cascade hops and they are coming up strong.
The cream ale turned out good, definitely an easy drinker. White Labs WLP080 yeast was a beast. Next time I think I’ll halve the biscuit malt to 4 ounces.
I’ve been working on this sauce for about four hours. Four bags of frozen tomatoes, two jars from last years garden. Plus green pepper, corn, onion, carrots, garlic, spring onion, basil, and a lot of spices. It’s got another hour or so to go.
Corn cob jelly cooling and the lids are snapping. I didn’t use yellow die, so it’s not that attractive. Hopefully it tastes good.
I nailed the OG of 1.082. The directions where for fly sparging, so I calculated for batch sparging, and ended up with about 2 thirds of a gallon more wort. It’s all good because I hit the OG.
15 minutes into a 90 minute boil for the Flying Dog brew kit. The hot break was like thick cream. I had a little trouble with the mash, getting an extra 1.5 gallons. Details on that later.