Today, we’re at the last two ingredients used in beer. Both of which are more complex than any of the ingredients we’ve talked about so far. That’s right, now it’s time to talk about water and yeast.
Water is usually the last thing most homebrewers start researching, which is somewhat strange since 90% of beer is water. Water chemistry is why there are different styles of beers associated with different regions. The water sources used in those historic breweries were well suited for specific beer styles. The brewers may not have understood the water chemistry, but they knew which beers tasted better when they made them. One of the most important of these towns is Burton-on-Trent and you can buy Burton salts to this day to adjust the chemistry of your brewing water.
Most of the larger commercial breweries today will user reverse osmosis filters to make a neutral water, then adjust the water to what they want with additions. Homebrewers do have the option to do this as well, but it increases costs, and prep time. If you want more visibility into what your tap water has in it, you can either contact your municipal water department, or ask at your local homebrew shop. If you’re on a well or other water source, you may need to spring for the water test yourself.
If you want to start making changes to your brewing water, Bru’n Water is a highly regarded site and source. Be warned, it’s a deep subject and it can be really easy to get into the weeds here. Another option is to brew a variety of styles, and see which ones you’re happy with and focus on them. Then work on adjusting the water chemistry to better match the styles that you’re not happy with the results of.
Yeast is the other dark art ingredient. There’s an old saying in the brewing world that brewers make wort, yeast makes beer. You’ve spent time and money to make this wort, and now you throw a living organism in there to spoil it in a very specific way. While I named this series Enslaving Yeast, really you’re going to be building an all expense paid, luxury resort for the yeast and throwing them in.
There’s two major families of yeast strains used in brewing: Ale, and Lager. In general, Ale yeasts (top fermenting) can tolerate higher temperatures, and will produce more flavor notes. Lager yeasts (bottom fermenting) need a lower fermentation temperature, and will generally be a slower ferment.
The key to a good fermentation is healthy yeast. The key to healthy yeast is making sure the proper nutrients are there, you pitch the correct amount of yeast, and the yeast is healthy to begin with. One of the easier ways to do this is with a pitch rate calculator. This will estimate how many healthy yeast cells you’re throwing into your wort, and how many you’ll need for a good clean fermentation. The reason you want healthy yeast is to make sure they reproduce faster then wild yeast or bacteria, and you get the flavor profile you want.
Another option is to make a starter (which you can also use to make extra yeast to set aside for a later batch). To make a starter, mix up some fermentables (DME is the preferred one here) with water in a ½ to 1 gallon jug (or flask if you want to look fancy), put on an airlock, and shake it up on a regular basis. You can also buy (or build) a stir plate to keep the yeast agitated for the day or so it will take for them to propagate enough. Then you can cold crash the starter, pour off the liquid (which would technically be a very flavorless beer), and pitch (or save) the yeast.
If you want to harvest yeast from a commercial source, save some dregs of a bottle conditioned beer, and pitch those into a small starter. Step that starter up a couple of times (say from 16 oz. to 32 oz. to 64 oz.) and you’ll have a viable amount of yeast to pitch. Keep in mind your sanitation here, and some brewers do use different strains of yeast to bottle condition their beers then they do to ferment them. There’s quite a few threads around on the homebrewing forums talking about who uses what. I’ll say that I detected no difference between the Saison DuPont yeast and the WLP565 in a batch I made. Also, that if you go with Ommegang yeast, it ferments hard and fast… use a blow off tube. Harvesting dregs is also one of the few ways you can attempt to culture some items such as the lambic blends (for sour beers).
The last thing you’ll want for your yeast is a stable temperature range in their preferred temperature range. Different yeasts have different preferences, and they will generate heat themselves as they go through the fermentation process. While temperature control is generally believed to be really important, as long as you have stable temperatures, you’ll generally be able to make good beer (so don’t put it next to a heating/AC vent).
That’s the ingredients, next we’ll go through the mash. The only difference between all grain brewing and extract brewing.
Comments
172 responses to “Enslaving Yeast – All Grain Beer Part 3 – Water and Yeast”
When do you add the alcohol?
That’s up to the yeast. They eat sugar and produce CO2 and alcohol, making them more useful then most Congress members.
“They eat sugar and produce CO2……”
Global Warming!!!
But it’s natural CO2!
Would the home brewer using distilled water be acceptable?
You stay out of my cabinet!
Juust a few drops to break the scotch.
As long as you’re adding in some salts and minerals. The yeast (and beer) need them.
Got it. I think I’m leaning towards gearing up for a small batch of extracted beer to see if it’s a hobby I enjoy. Winter and early spring my garage temps stay pretty consistent.
If you want to start really small, Brooklyn Brew Shop sells 1 gallon all grain kits with the equipment you need (minus the bottles IIRC). They’ve also partnered with some breweries to release clones of their beers.
Just ordered a Cascade Single Hop Kit, a Simcoe Hop mix and a five pack of sanitizer.
Well, that escalated quickly. 🙂
Hope you enjoy it, and feel free to reach out if you have any questions.
I don’t ponder very long. Saw the price, pulled the trigger. ?
I will definitely be asking questions.
You see, this is why you go for rectified spirits – drive out as much of that water as possible and you don’t have to worry about it.
But then it gets a lot harder to have a couple of pints with friends. The problem with doing that at home is both that it’s illegal (meh), and to make a proper whisk(e)y would take more time and room then I have.
The Memphis aquifer was pure gold for brewers starting in 1890, and Schlitz and Coors located here for the water. Favored for drinkability, it’s barely treated once it’s lifted.
Being low-mineral, easy-to-drink doesn’t mean a water is necessarily good for beer, but the local stuff is proven.
Softer water is generally preferred for styles like Pilsners. Which is what Schlitz and Coors were probably both making at the time.
Brooklyn has great water as well, most likely.
but New Jersey is so convenient !
Speaking of beer, I just opened one of these.
I miss Allagash, they used to distribute to Ohio, but pulled out a while back.
Speaking of Ommegang yeast, I picked up a 4-pack of their “Brut” IPA.
I’m not a huge fan of IPA, but I do like fermented to dryness beverages, and I like Ommegang. We will see.
According to this, homebrewing is cheaper than store-bought
and, apparently, a skinny brunette will help out.
Well, the 5 gallon batch of Saison I just put into the carboy cost me under $35 to make. And looking at my records, it was my 100th batch on this equipment, so the sunk costs are already pretty low for me.
I find that to be the case.
My buddy and I brew 10 gallon batches (typically IPAs and stouts), and the $ cost for ingredients is definitely cheaper than buying equivalent quality beer in the store.
Here in the LA area, a 6 pack of good craft beer runs anywhere from $10 – $12 (more for imperials, limiteds, etc.).
10 gallons of beer is just about eighteen 6 packs (12 oz bottles). Using the above figures, eighteen 6 packs is $180 – $216.
Our IPAs are the most expensive due to all the hops. But, even there, we’re spending perhaps $60 each (all grain, with yeast starter). We use tap water and run it through a filter. We haven’t bothered with adding anything to the water yet.
Granted, we did spent decent amount on brewing gear over the years. But, we get a lot out of the experience of brewing – it’s a lot of fun, and we’re good enough now that the past few years we’ve brewed really good beer each batch.
Extract is a bit more expensive, but I’m around $1/bottle on most brews.
https://www.bloomberg.com/news/articles/2019-01-04/new-aircraft-beers-on-hold-as-businesses-feel-shutdown-pain
During the great shutdown, who exactly is approving new beer labels !!1?1!?
They really should just give the breweries the “approved” stamp and shut down the office permanantly.
Sure, if you want to find razor blades in your beer.
laughed so hard . . . thanks: probably knocked 10 points off my systolic
This is what some people actually believe!
Airlines can’t get permission to add new planes to their fleets. Mortgage lenders aren’t able to verify the income of borrowers. And brewers can’t sell new beers while label approvals are on hold.
I’m going to remember this the next time a leftist implies that the market is not regulated. The market is regulated to the point on abject stupidity.
So I gotta know, because I am getting my tax stuff together and I want to hate the fuckers even more:
How many useless fucking parasites get paid 120% of what a private sector worker does to approve fucking beer labels?
Far too many. It’s the TTB.
Holy shite, don’t look at their website.
OK, I won’t.
Linky no worky.
I warned you:
https://www.ttb.gov/
The label approvals has been a long running joke in the craft beer world. Dogfish Head had a beer named Golden Shower for a long time, and Lagunitas had to release Wilco Tango Foxtrot (because if it had said Whiskey, people would think whiskey was involved somehow). It”ll only effect beers sold across state lines and in states that rely on the federal approval (and only for bottles/cans).
Meet the guy who approves beer labels.
There was talk of modernizing the regulations.
Christ what an asshole.
Is he woke?
Dear Glbby:
Is there such a thing as a good Dutch beer? Asking for purposes of research.
Or a good Finnish beer?
I’m asking the questions here!
Who gave you the monopoly on questions? Do you have you questioning license?
You can get that license too: I recommend it in 7.62×51
In AZ the licensing requirements are much more lax. .45 is all that is required.
Any finished beer is a good one. Don’t leave any 1/2 bottles around
You didn’t like Lapin Kulta?
Yes.
no no no, don’t do it: it’s a Trappe !
ban Belgians while you’re at it: Murica is a no-prune-zone
That there. That’s a line. You just crossed it.
and it ain’t even 4pm in flyover country yet !
You and I almost never disagree, but I do lack your beer range. I stick to this sort of ammo:
beer for beer’s sake acoustic guitar beer: The Poet oatmeal stout
rinse down a burger: Shiner bock
watch four SEC games on a Saturday: Boston Lager
nothing else I like on tap: High Cotton’s Scottish Ale
favorite pizza joint ain’t got no draft but I’m having three slices beer: Dos Equis Amber
drink all day and play bocce on the no-bottles-allowed beach: Yuengling Light
You tried to cut me off from some of the best beers in the world. 🙂
In the summer, on a hot day, try a nice cold Saison Dupont. It’s the Saison that the Saison style guidelines are written around.
If you want to branch out some, for your all day drinking (or SEC game watching), take a look towards Founder’s Solid Gold or All Day IPA. Unfortunately your state is just coming into the craft beer world, but last time I was down in that neck of the woods, Meddlesome Brewing had some solid offerings. and Ghost River had some good beers.
You tried to cut me off
Of course I don’t care what anyone does, but I do admit that those Trappist brews just strike me as pointlessly fruity. I like hops and a hint of coffee but the fruit not so much. I never got comfy with that citrus after-taste to many hefeweizens.
But I’m no pro and haven’t trained myself to be consistent and thoughtful in how I break down and evaluate the elements of taste. It might be that I just have these dozen unrelated brews that I fell in love with for no common or defensible reason.
Then you’re not going to think very highly of the elderberry flanders red I made this year.
elderberry flanders red
I do love American white oak juice in my corn squeezins . . . but don’t care for keg-finished beer. It’s a long strange ride, I suppose.
good luck with your red !!!
There’s a lot more Belgian beers then just the Trappist ones (and there’s even an American Trappist brewery). You may like Belgian Pale Ales, Belgian Golden Strong Ales, Bier de Garde, Saisons, or Belgian Blonds.
I’m not a pro either, just an experienced amateur.
Yes, but since those are literally the beers of God, why bother with others?
You’re begging to get nut punched.
“Is there such a thing as a good Dutch beer?”
As in brewed in Holland? OK, that is not a serious question.
Does New Holland count ?
Brand Pilsner in the white bottle. Sadly, no longer made.
I liked Brouwerij ‘t IJ but I think they aren’t available in America.
Zundert is good and is supposed to come into the US soon. I used to drink Koningshoeven (now marketed as La Trappe) and liked it.
Sometimes wypipo are the Comanche?
Get guns, get friends; mostly get guns.
This thread is the first beer craving I’ve gotten since I temporarily quit last week. I plan on starting up again in time for Spring Bocksbut I find myself really wishing I’d grabbed a 6’er of something tasty on the way home,
/squeezes love handle to remember why he quit for the few months
I feel you. I”m on a strict 2300 kcal/d diet . . . of foodstuffs . . .which leaves room for two beers a day.
Simply, you must plan properly to make room in your life for beer!
I wish I were a moderator but alas I am thoroughly an abstainer:
https://robbwolf.com/2017/07/26/clean-eating-vs-flexible-dieting-putting-the-argument-to-bed/
Two beer quickly turns into “Fuck it I’m ordering pizza”
The three slices fit into my week, barely: it’s as close as I come to wiping out. I’m the soul of self control and, at 6-2 225, not remotely interested in losing, just maintaining. . . so: Cheers!
What’s with that link, brah? I got barely halfway through it: usually that kind of winding emotional pitch leads to buying a vacuum or having to look at a timeshare. It’s exhausting for a nuts-and-bolts guy like me.
It wasn’t the best article to introduce the topic, just the one that introduced me to the topic. Bottom line is you sound like someone who moderates well; you can give yourself a little reward and plan a diet to allow for some indulgence food.
I on the other hand am like an addict, there is no such thing as “just a taste” in my world. There are many empty cartons of ice-cream to testify to this. So I’m locked in a cycle of eat with very strict guidelines until you reach your goal, fall back into old habits, repeat.
Yeah I am similar. I don’t buy sweets at the grocery, because I have no moderation. If I buy Oreos, I don’t eat ten a week, I eat a whole row of the package the first night I have them. Can’t have a small dish of ice cream three times a week thus letting a carton last two weeks. What happens is I dish out a giant soup bowl full the first night.
Same, the best way I’ve found to diet is to leave all unhealthy foods on the shelf at the grocery store. If it’s not in the house, I can’t eat it.
If I buy Oreos, I don’t eat ten a week, I eat a whole row of the package the first night I have them
No doubt! But that’s only 700 kcal. I might do that once a year as well, and it would be two rows . . . but I’d call that supper. I try to have my binges before and instead of meals.
Tough break, Ravens fans. The future looks bright if your QB can polish his arm/decision making towards being a quarterback first, runner second.
As far as us Chiefs fans go, fuck me. Why did it have to be the Colts? I hope the kid behind center can break the curse, but I expect the worst. *Prove me wrong, goddammit!
*Show Me State
if your QB can polish his arm/decision making towards being a quarterback first, runner second.
It’s really hard for those running QBs to make the transition to the NFL. For the first time in their lives, they’re on the field with 9+ defenders that can match their speed.
Very true. My gut feeling is he’s a stop gap solution for a long term problem at the qb position. Defenses will adjust and I think he’ll end up as a poor man’s Desaun Watson and be a perennial backup.
I have only one wish for these play-offs, that the Chargers return the favor to the Patriots from the 2006 season playoffs. Preferably planting Brady on his ass one or two dozen times.
Why did it have to be the Colts?
I’m confident the Chiefs *can* beat the Colts. I’m not sure they *will*.
“The kid” appears to have been grown in a lab for the express purpose of being an NFL quarterback. So, there’s that.
This is KC. This is the playoffs. Simple formula, you guys figure it out.
^
This Raiders fan knows what’s what.
“This Raiders fan knows what’s what.”
Yup, for sure takes a Raiders fan to figure this out.
As of the conclusion of the 2017-18 playoffs, the Chiefs have lost 11 of their last 12 playoff games including eight straight from 1993 to 2015.
That was the Alex Smith Chiefs. Alex Smith is a useless cuck. Patrick Mahomes dick is wrapped around his left leg so it doesn’t drag on the ground during games.
The Chiefs might lose, because Andrew Luck is also an incredible QB. But they’re not gonna score 16 points in a home playoff game the way they did when Little Alex was the QB.
Sorry, but Alex Smith hasn’t been playing for the Chiefs for 50 years, gonna have to find a few more to share the blame with him.
Yeup.
Todd Marinovich’s dad tried that, with mixed results.
Why did it have to be snakes?
https://m.youtube.com/watch?v=aHzZRUikvaw
At least Indy never bit himself in the ass…
If your unfamiliar with the Colts vs Chiefs recent playoff history: 2013-14? Luck overcomes a 38-10 third quarter deficit(or some such shit) to beat the Chiefs 45-44. During that comeback the Colts running back fumbled at the goal line only to have Luck’s Neanderthal looking ass scoop it up five yards behind the line of scrimmage to run it in for a td. Early 2000’s Manning had his perfect qb rating performance during the No Punts Game. A game the Chiefs would has won if not for Priest Holmes fumbling after a fifty yard run.
The ’96 game….fuck Len Elliott.
My guess is that the Chiefs/Colts game is decided on the end of Adam Vinatieri’s leg.
That isn’t making me feel the slightest bit better, hayek. 😉
https://gph.is/2NgMVPv
In airport, considering getting a drink.
Sigh… I miss the good old days when I could throw a six-pack in my carry-on luggage so as to avoid airport/plane prices.
I also find the beer selection at most airport bars asking. Unless you are really into Coors, Stella or Boston Lager and not much else. Occasionally I’ll run into places with decent selections though.
*lacking*…….grumble grumble
Phoenix International, which is near my dad, used to have St. Bernadus on tap, but that stopped a couple years ago. I think the best I could find last time I was in there was Left Hand’s Nitro Milk Stout. Not bad, but still…
It all depends on the airport. Denver has an amazing beer selection (especially during the GABF) and Cleveland’s got a decent selection. I just hate the jacked up prices. FFS people, you’re charging me the price of a six pack for a single pint.
I was in a hotel restaurant a year and a half ago, and they charges $7.50 for a glass of the domestic Riesling I pay $5.99 a bottle for.
I don’t think I’ve been to an airport bar that didn’t have decent beer. Denver just goes above and beyond.
I’m debating whether to get the next batch going today. Doing the same Belgian blonde recipe. I really like the juniper note in this recipe. Maybe I’ll remember to measure the SG on this batch.
Why, its close enough to 5. Think Ill have a beer. or 8.
In airport, considering getting a drink.
Drink a toast to all the TSA heroes brought low by the collapse of civilization.
Sneak them a sandwich, they’re probably starving on their feet the poor dears.
I thought they were on strike.
*has fond memories of Reagan firing striking air traffic controllers*
That was good times.
“Wait, what? You can’t do that.”
My mom loved that – it’s one of the only times I ever heard her express an opinion on anything political.
Apparently, the commercial I just watched was two gay daddies talking to their babysitter.
Why didn’t Trump’s brown shirts burst through the door and haul them off to the work camp?
Because Trump’s a narcissist, not a conservative. If there was any look-at-me value to busting up gays, he’d do it, whether he gave a shit about their gayness.
Git woke – one of them could be the mother.
Good point. I’m sure you’re referring to today’s earlier article about exactly that.
To be sure.
Because all federal employees have been callously cut off by the shutdown and are currently rummaging through garbage in a desperate attempt to find food for their children. I mean, duh.
You say that as if it were a bad thing.
He’d rather burst through the door himself, grab the sitter by the snatch, and tell her it’s just ‘Okay’.
Newsweek is on the case
Three people have died as a result of accidents in U.S. national parks since the shutdown began on December 22, reported the Washington Post.
The Trump administration parted with previous administrations and decided to keep federal parks open to the public during the shutdown, despite them being almost entirely unsupervised.
During government shutdowns in 1995 and 2013, the Clinton and Obama administrations had closed parks to the public out of concern for public safety.
——–
Reports have emerged during the shutdown of visitors to national parks during the shutdown violating park rules, with Yosemite visitors dumping garbage at vista points, defecating on the ground and bringing dogs into pet-restricted areas.
Trump doesn’t care about visitor safety. Or dogs.
Truly, the End Times are upon us.
During government shutdowns in 1995 and 2013, the Clinton and Obama administrations had closed parks to the public
out of concern for public safety.to make the shutdown as inconvenient and conspicuous as possible to average Americans in a textbook case of Washington Monument Syndrome.Three people have died as a result of accidents in U.S. national parks since the shutdown began on December 22
These things are not related. People die in the parks all the time. And the three referenced died as a result of a situation that would not be changed by the presence of park rangers or other staff. But none call it ///fakenews.
Didn’t I see a report recently that an environmental group (Sierra club?) fought to have trash cans removed from national parks? Maybe something about latrines as well.
This is the same strategy as the gun grabbers who need more school shooting victims to move their agenda forward.
Poor IU is having their asses handed to them. I bet Archie wishes he had his old job back.
Yesterday, I started two 5-gallon batches of key lime mead using Tupelo honey. Today, I started two 5-gallon batches of meyer lemon mead using Blueberry honey (honey from blueberry blossoms, not blueberry-flavored honey).
No more beer until spring time when I can brew outdoors.
Obligatory, although I did try to find The Radiators covering it.
Go Bears!!
Noooo, Eagles. Dallas stands a chance against the Rams but not against the Saints at home.
MrSplosives has had to leave the room. He can’t watch.
Based on my limited experience, it may have been the black-eyed peas.
ROFL!!!
I’m hoping both Philly and Dallas lose.
Wow. A fellow tuber bringing the hate.
I just hope both teams have fun. //jk
As a Packer fan, I’m obviously rooting against the Chicago team.
I tend to root for teams with bird mascots. Idk why.
Chicago fails! :woohoo:
Didn’t fail as hard as poutyface Aaron Rodgers.
Making a Beer bread but using Vernors instead of beer, coated with honey vanilla butter, to go with roast beast and taters.
Great article again!!!!!
HEY YUFUS!
Sup tres, they were out of my talk cans so it’s
Torpedoes in the air!!!!°°°°°°°
Boom
Talk?
Hey Yusef, hope the job interview went well.
Yusef was interviewing? That’s good news. I also hope it went well.
TALK CANS
/Steve Wilkos
Nephilium, nice write-up!
If you add extra sugar to a wine during fermentation, you can raise the alcohol content. Add too much and the yeast poisons itself by the very alcohol it’s producing. Sounds like today’s credit market and cheap money.
lookit Lao-Tzu over there….
Don’t care about football anymore. What else am I supposed to do today?
Drink and watch basketball, while you wait for (Reds) opening day. Like me.
“(Reds) opening day.”
I was at their new stadium on the opening pre-season, against Cleveland. I don’t like baseball. But I saw a guy in front of me do a backwards double somersault over the two rows in front of me, while holding 2 cups of beer. He landed on his feet and loudly proclaimed that he didn’t spill a drop of beer. The people in the row in front us. who had been fighting with him about spilling beer on them for the past hour, disagreed. That’s when about 5 people beat him up. That was interesting.
“I didn’t spill a drop!”
“No, you didn’t. You spilled the whole cup.”
didn’t spill a drop
He didn’t spill a drop, he spilled all of them.
I don’t like baseball
oh now you’ve done it: might as well said you didn’t like prunes in your beer, dood
Different yeast strains have different alcohol tolerances. There’s at least one that can get up to 25%.
Can’t imagine it would taste very good. Gets over 8% or so and the flavor suffers in my experience. What is a good high ABV beer?
I’ve seen a few that were over 10%, no way near 25, that tasted good. But they were all heavy stouts or porters. If you went high ABV on a pilsner, I have to assume it would be nasty.
There are some really good Barleywines (both American and English) which are usually over 10% ABV, Belgian Tripels are usually good and over 8%, and then some DIPA’s that are around 9%. But it all depends on your tastes.
I’ve had a number of barley wines that were quite good. You just have to be careful and drink them like a bottle of wine, not a bottle of beer. The last one I had was Mother Of All Storms from Pelican Brewery. At 14.4%, a lot of the sweetness had fermented out and it was delicious. But if you don’t like big stouts, you won’t like any of them.
I enjoy all of these. Most of them are slightly different from year to year and so the ABV listed is just whatever I found quickly.
North Coast Old Stock Reserve 13.6%
Avery Tweak 16.0%
Dogfish Head Oak-Aged Vanilla World Wide Stout 16.0%
Avery Rumpkin 16.3%
Avery Samael’s 16.9%
Dogfish Head 120 Minute IPA might be my favorite beer currently in production.
https://www.beeradvocate.com/beer/profile/64/9086/
I suggest that Pho Keene acquiesce and change their name… to Government Pho Cup.
Holy shit!!! He missed it!!!
That was a total psych-out move by calling a time-out right when he kicked. Dick move.
But it worked.
Very common move.
We’ve known for a long time that it doesn’t work.
I’ve seen a general stat that shows it’s a push; yard-for-yard distribution would be a bit more interesting to me.
It remains the case that, regardless of how much we pay, managers generally are not special; the lust for management is largely a cult. People are stupid and do all manner of things long after the things are proven irrelevant. Behaviors and outcomes are best described by a normal curve populated by typical outcome likelihoods.
Kicker is by far the worst position in foozball. I’ve seen so many of those over the years. You had one job, kick the ball between 2 sticks, and you couldn’t do it.
⛵??
Jaws is currently on AMC…
Filled with commercial breaks. 😡
Wow. I suppose “icing” the kicker is a real thing that works sometimes.
Quite sad, isn’t it? He’s no Vinatieri.
Vinatieri says he loves to be iced so he can better evaluate the wind conditions.
The rain is coming down here on the Sea of Cortez in the southern Baja. Sitting on the back porch, smoking a cigar and drinking tequila and lime. Caught four Sierra with the wife and kids today, and made them into ceviche and fish tacos. Good stuff, I love this place.
Now that’s the way to spend a January.
The summer and fall is the time here for the real game fish action, but this place is gorgeous year round,
Boulder gun registration requirement largely ignored
Lame story, writing on an interesting subject and situation.
Congress shit-weasel makes shit-weasely statements .