I harvested 20 lbs of barley last week, winter two row Conlon from 300 of my 400 sq ft. The rest was planted thre weeks later and so is lagging a bit. I think I could have done more if I really had taken better care to fertilize better. Next year. I have Nugget, Cascade, and Magnum hops in pots til I can get the spot ready. Magnum grows fast!
I have a Belgian Trippel made from the recipe on White Lab site. I have really been trying to clean up my wort with grain bag and hop bag and was initially disappointed with an OG of 1066. I Had tried a single step mash at 150 f instead of the step infusion I had done previously. I decided to check a gravity while I was bottling an ale I had done with WLP 090 I recovered from the last bottle of my second ever brew which I had brewed the day before the Belgian. I had done both at 150 f and the grav on that one was low as well 1036. Now I am quite happy. The Belgian has a grav of 1000!!!! The ale has 1002. They are both clear as can be already. The Belgian gets another five weeks in secondary then five MONTHS in the bottle. I think I will give bottles as Christmas presents. LOL. Think on it. 1066 to 1000. 9%.
I just pitched yeast on a batch of Mead the same day. Adventures in brewing!
Beer is how we know God Loves us.
I did two lagers before it warmed up and layered in the garage at 40. I also made homemade sauerkraut from the cabbage that grew over the winter. Heaven on Earth! Pressure cooked ribs, taters, and homemade kraut with a homemade Pilsner! If Heaven is better, why wait? LOL. More beers to brew is why.
Wow! My barley isn’t even 6” tall yet and I planted about a month ago. Cold, wet, and more of the same.
My hat is off to you, Sir. You and the zeal and knowledge that I am only learning with brewing. At least, brewing something truly drinkable and fit to go with the homemade kraut and sausage.
BTW, have you done any cheesemaking? We set to learn some this winter and the outcomes so far have been fantastic. I have about seven pounds of raw milk cheddar aging in the cellar for Christmas and beyond. Our parmesan and romano are every bit as good as anything in the deli case and quite economical.
Fungus is good.