For anyone keeping track of my Friday night beer brewing festivities: here’s my lager from around two weeks ago.

I fermented under pressure (12 psi) in a keg with a floating dip tube so it was drink ready a week ago. Some quick stats: single malt (pale malt) and a single hop variety (fuggles). I used 34 70 yeast which is a beast. No clearing agents like gelatin - if it lasts it’ll clear some on its own. Rough math: 20 dollars or so in fermentables and hops for 4+ gallons of beer.

The wife loves it. I’m pretty happy with it. The spawn still thinks beer tastes weird.

And yes, we’re carving a pumpkin today.