So, preparing for a knee surgery that will leave me incapacitated for a bit. Therefore, I’ve levied this into brewing opportunities 
. In addition to the pale ale, last week I brewed my Mexican lager with my FAVORITE yeast. Tomorrow going to brew an American wheat that I’ll turn into a grapefruit shandy and lemon shandy. Trying yo make sure I have a supply since my brewing will be put on halt for a bit
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Ouch, yet with the new technology, you’ll be all fixed up and good as new.
My goodness, I did enjoy a few Modelo Negra’s last night.
Sneezles
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I recently tried to make a darker Mexican lager. Just turned out ‘ok.’ Maybe I need to go back to that recipe and fine tune it.
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Dark Ales/Lagers seem to appeal to me.
Maybe some day I can get my wife to do some traveling, I’d like to visit with you at your brewery…
Sneezles61
If you ever make it to Columbus let me know! It’s no different from any other brewery but I like to show it off!
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Sumptin about shiny stainless steel, I can’t get enuff!
Sneezles
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Going to brew another Pilsner tomorrow. Also trying to get ahead for the busy months
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I can vouch for the excellent tour! 
Rad
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‘Twas at the sugar shack as they were cooking down maple sap. I got a bottle of budding maple syrup for a fermentation experiment…
So I’ll see!
Sneezles
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What are you considering?
To dilute enough for 5 gallons, with OG to be 1.050.
Hoping the dark syrup may retain more flavor than the lighter colored stuff.
This is round 1.
Sneezles
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That song… whole lotta Citra… (:
Sneezles
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What’s everybody got planned for 2026? This weekend I’ll be brewing my annual Nugget Nectar clone followed up by Sip Of Sunshine next weekend. Currently have Denny’s BVIP and a Great Lakes Christmas Clone using hot honey on tap.
Rad
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Grodziskie (the Polish oak smoked wheat beer) used to be a regular favorite of mine. I haven’t made one since 2022! Recently I had one at a local brewery and it rekindled something within me. Now I’ve got Grodziskie on the brain. I’ve got a 5 gallon batch of it planned for my next batch. I’ve already got the malt. Also, I’ve already brewed a 2.5 gallon batch of kolsch, which is will work as a big starter batch using an old pack of the retired Lallemand Koln yeast. I hope to get a few batches from that yeast. The basement is at kolsch temps for the winter, so now is the perfect time to have a run with that yeast.
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Have some WLP840 that I’m building up for a series of American Lagers. Some light, some Amber. Usually just make things on the fly. I think last year I said I wanted to do more 5gal batches to have more variety. That didn’t happen. We like to entertain and it’s difficult to keep beer on tap. This means I can’t turn it over that quickly! Reality is it takes the same amount of to brew 5gals as it does 10gal as it does 10bbl. If I can find time I’ll try more 5gal batches.
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Also have a slurry of imperial A20 yeast that I used for a blonde ale that I’ll put through some sours. And, I have a slurry of 34/70 that I’ll put through many generations of lagers. 
Around new years I usually cull my yeast slurries.
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I started the new brew season today brewing my first small batch a 3 gallon stout. I was using the new 35L digiboil indoors. trying to scale everything on the go. big mistake
I have everything to start my lager series I was in the Czech Republic and Franconia Germany and had some fantastic Czech lagers and German Kellarbier so I’ll be focusing on those styles
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