[Rockfish9]

almost out of last years brews( with a lot of help from my grand sons)

made some improvements to my "system" for both stream lining the process and temp and humidity control, I'm 3 brews into the new season so far and yesterdays decadence stout was the most complex I've done, it used a combination of Bakers chocolate ( 24 ounces) wildflower honey, roasted ,coffee and lactose. as well as the 2 row malt, flaked oats and wheat. I also used "harvested" yeast form my porter brew a few weeks back... yesterdays brew was actively fermenting this morning as I could see by constant stream of bubbles in the air lock..it's going to be a long six weeks waiting to sample this one!

sorry about the upside down pictures, they were fine when I posted them