Vintage pub sign for Traveller’s Rest Ales and Stout, supposedly from a pub in West Cork. @beerfoodtravel.bsky.social , have you ever heard of them?

I split the Hester Marble!!

I split the Thy Tay!!

Racking done. Cleanup is next. FG 1.014. West Yorkshire yeast is a champ. Admiral, Endevour and EKG hops fill the air. Plenty of Hugh Baird medium crystal in there too.

Getting ready to brew a best bitter on Saturday. Off to a great start. This is West Yorkshire yeast and it smells like lemongrass and mushrooms—healthy pitch.

16 ounce Bushmill’s Distillery glass found in NY. That’s a pretty big serving of whiskey. Not sure why it was made.

Brewday—making a Baltic porter to celebrate the start of Spring (according to old farmers and pagans).

Sweet mysteries: an 1850 watercolor of Downtown Limerick found in an antique mall in Rochester, NY. Been researching the building on the right--marked as the ticket office for the Great Southern and Western Railway. Building lasted to the 1960s (later, the site of the Guinness clock). #irishhistory

I think it's safe to say that beer brewers usually prefer filter/drip coffee over the other methods.

BTW--my morning coffee machine: a Bunn CW (got it used for $20),added an internal 7-hour timer and switch (can turn off the electricity-gobbling water heater after the morning pot is made).

My comfort beer. Just pitched some Wyeast 1469 (the Timothy Taylor house strain).

Found this thrifting in Ithaca yesterday. @beerfoodtravel.bsky.social does this ring the bell for a Waterford Glass item? I’ve only seen written descriptions mentioning the lozenge and the shamrock in the stem.

Sullivan’s and O’Hara’s on sale at Sam the Beer Man, in Chenango Forks, NY. Irish beer gets around.

Doing a little cooking ahead. The rescue Viking will be slow cooking the turkey overnight at 175 F. Probably take 14 hours.

Christmas eating season has started. Homebrew dark mild, salmon melt bagel with goat cheddar.

Crisp Dark Mild, 5.1% ABV, 32 IBU.

Left Wyeast 1469 (W Yorkshire; T Taylor): stone & pome fruit, dry w/ coffee notes. Overall: slightly lean, coffee bitter cherry sour).

Right Omega 006 (British Ale I) Coco krispie flavors, scant esteryness. A tinge of caramel, and a dash of dairy.

Party weekend at the Border Rambler (aka, when I turn the house into a pub, and have some folks over). Four beers on tap—three are naturally carbonated, low-pressure CO2 served (pretty close to cask, without the oxidation that a handpump introduces).

Getting caught up with the @beerladiespod.bsky.social , racking the Crisp Dark Mild. Been brewing through the Crisp Maltings cookbook. Excellent recipes—went from doing 3 to doing 5 (going to make the ethereal Special Bitter one more time, and try my hand with the Oaty Pale.)

Antique store find: a tap handle for New Amsterdam New York Amber Beer—this was my gateway beer into the world of craft. One taste and there was no going back. Happened in 1989.

Thrift store find— old tap handles, cheap. Wondering which bar in Ithaca changed hands.