2025-04-27 Batch #50

2025-03-13 Barch #50

Primed 2/3 cup brown sugar

~3.3 gallons

F.G. -> 1.016

2025-03-28 Batch #50

16 22oz bottles

v-2k:

thevaultoftheatomicspaceage:

2025-03-13 Batch #50

Racked to secondary

2025-03-04 Batch #50

Dad’s 81st

New England Style

115.6 oz Rahr 2-Row

9.6 oz Flaked Wheat

9.6 oz Crystal (?)

3gal strike @ 168*F

Mash

60min sacc. rest @ 148*F

3.5gal strike @ 178*F

Sparge

Collected all ~5gal

Boil

60min 4.7oz Cascade fresh frozen Blythswood Estate 2024

10min 10.0oz Comet fresh frozen Blythswood Estate 2024

Flameout 3.5oz Cascade (?) fresh frozen Cleveland House 2024

Chilled to 88*F

Pitched 1pkg Safale US-05

~4gal

OG 1.050 + 3 -> 1.053

2025-03-04 Batch #49

New England Style

Pours Clear, Golden

Fine Head

Rounded but crispy malt

Bitter finish

Off flavor is phenolic

humanoidhistory:

Earthrise during the Apollo 8 mission, December 1968, photographed by Bill Anders (1933-2024).

hexeosis:

10 YEARS :O

hi tumblr peeps! 10 years ago today (or maybe it was yesterday, close enough heh) i started the hexeosis animated hexagon art blog here on tumblr, the first place hexeosis ever existed. i posed a few gifs that first week and really got going in August of 2013. I was super fortunate to have my gifs go viral almost right away and its been honor and a privilege to share my artworks with you all. thanks everyone for all the reblogs, comments, likes, shares, purchases, feedback, angry emails, it’s all good and am forever grateful that you took to the time to look at my silly brightly colored shaped polygons. here’s to 10 more years! (provided we survive the robot apocalypse)

It’s my 10 year anniversary on Tumblr 🥳

Check it out! Chicken has three hearts.

2023-03-19 Batch #48

Primed with 2/3 cup brown sugar

20 22oz bottles

FG 1.020 (6.7%)

2023-03-05 Batch #48

Racked to Secondary

SG 1.024

2023-02-26 Batch #48

New England Style

12lb Rahr 2-row

1lb CaraAroma

1lb Flaked Wheat

5gal Strike Water @ 172*F

60min Saccharification Rest @ 161*F

1.5gal Sparge Water @ 172*F

Collected all

Boil

60min 1.2oz Cleveland House 2021

60min 5.0z Blythswood Estate 2021

10min 1.9oz Cleveland House 2022

10min 4.3oz Blythswood Estate 2022

Flameout

1oz Cascade pellets

1oz Centennial pellets

1oz Simcoe pellets

Chill to 90*F

Racked to primary

1oz Cascade pellets

1oz Centennial pellets

1oz Simcoe pellets

1pkg Safale US-05

OG 1.071

Less ripe mango as I remember it. More piney. I drank immediately (canned on 2022-10-20).

Garden party

SURF THE EAST #surfing #eastcoast #northeast #gulfofmaine #surf #waverider #wetsuit #longboard

Zero Gravity’s 40 Thieves

Canned 10/14/2020

Pours hazy straw. Light fine head. Mango/peach aroma. Smooth, small bite, pineapple finish.

Pours hazy golden. Fine head. Smells clean, light malt. Bitter start and finish. Citrus, grapefruit hop flavor.

12lb Rahr 2-row

2lb CaraFoam

1lb Flaked Oat

5gal Strike Water @ 165*F

60min Saccharification Rest @ 154*F

4.5gal Sparge Water @ 164*F

Collected all

Boil

60min 10mL Hopshot

10min 4oz Cleveland House fresh

10min 9oz Blytheswood Estate fresh

Flameout

2oz Four Star Farms Cascade pellets 4.5%

1oz Four Star Farms Centennial pellets 10.5%

Chill to 90*F

Racked to primary

1oz Four Star Farms Cascade pellets 4.5%

2oz Four Star Farms Centennial pellets 10.5%

Pitched 1pkg Safale US-05

OG 1.057

14th Anniversary - 1989 Chateau Lynch-Bages

Pain au Levain

66% hydration (including leaven)

Pillsbury AP + Hodgson Whole Grain Rye

30 min autolyse

Knead by flap & fold

2 hour rise, overnight refrigerated fermentation

Heated oven to 500F

Turned to 425F to start

15min steam

45min total bake

Pain au Levain (Sourdough Bread)

Pain au Levain

Whole Wheat AP & Rye

Very dense.

Baguette

One Mighty Mill Bread Flour

Recipe: America’s Test Kitchen

ALT

Lorbeer Batch #31

Malty sweet.

cabildoquarterly:

Cabildo Quarterly. Issue #13. Summer 2019. With new poetry, fiction and essays from Margarita Serafimova, Luke Kuzmish, Ama Birch, Ben Stein, Katherine Sinback, Bruce McRae and Jude Vachon. Available here. All right!

My new series of interviews with writers about punk rock for Razorcake series kicks off with this chat with Elizabeth Hand: http://razorcake.org/elizabeth-hand-interview-by-michael-t-fournier/

13th Anniversary - Taittinger N.V.

Batch #45 Resin

Rye-only starter. KAB flour. Double overnight refrigerated rise.

I wrote about the Sisterhood for March Vladness and the Sex Pistols for the RS 500.

On grad school and Boy Scout camp and playing drums for The RS 500.

My eighteenth podcast for Razorcake is available now, featuring music by Collate, FCC, sister, brother and more!

The long-awaited sliver of Black Flag and baseball fandom intersection at You Don’t Know Mojack. Thanks to Ryan and Brant.

Cabildo Quarterly #12, summer 2018 is available now! With new writing from Kaylee Duff, Timothy Berrigan, Kelli Stevens Kane, William Repass, Kurt Morris, Paula Coomer, Daryl Gussin,  Margaret Emma Brandl and Howie Good. Click here or get at us for hard copies.

My seventeenth podcast for Razorcake is available now! Featruing new music by Lithics, 

My review of Stephen King’s new one is up on Chicago Review of Books today.

My sixteenth podcast for Razorcake  is available here, featuring new stuff by Spirits Having Fun, Protomartyr, Radon and more.

I review Mike Faloon’s new free jazz book here for Vol. 1 Brooklyn.

My review of Meg Wolitzer’s new novel is up on The Collapsar.

Dead Trend’s third release is available now.

With new stuff by Messthetics, Screaming Females, ExMaid, Secretary Legs and more! Click here.

I talk to those hosers at You Don’t Know Mojack about “Double Nickles” here. Dig it!

New flash fiction up today on Gimmick Press. Dig it!

I wrote on their debut album for The RS 500.

I wrote about Weird Al’s ‘Polkas on 45’ for Memoir Mixtapes.

Also, my eleventh podcast for Razorcake is up now.

To commemorate the first anniversary of you-know-what, Dead Trend has recorded a cover of New Order’s “Age of Consent.” Check it out here: https://deadtrend.bandcamp.com/track/age-of-consent-2017

150g poolish
340g KA AP
45g rye flour
225g water

30min autolayse

8g salt
¼ tsp instant yeast

2 hour fermentation

Formed baguette

2 hour fermentation

49min at 425*F (first 15min steam)

200g poolish
400g KA AP
200g HM Rye
200g Water

30min autolayse

Adapted from http://www.breadcetera.com/?p=71

300g poolish

200g KA Rye

550g KAAP

450g Water

15g Salt

2 tsp instant yeast

Autolayse

Add salt and yeast, knead by flap-and-fold

Let rise

Split into two

Let rise

Make boulets

Let rise

Bake @ 425*F 40min (15min steam)