I have a beet root sherry going slowly but steadily. This time I'm maxing it out in sugar/alcohol, aiming for 18% plus plenty of unfermented sugar. And I'm going to get a little oak cask to let it oxidize slowly through the pores just to see what happens.

And it is soon time to start some Finnish low alcohol Sima.

@homebrewing this months photo is from tour of local brewery I was on last week. It is the bottom of the primary fermentation tanks - cylindrical-conical tanks. They are 8m in diameter and 26m high. If I recall correctly they can take about 4 batches which is what they brew per day (in 24 hours, in season they brew 24/7 5days per week).

From outside they look like this:

Gearing up to do couple runs of tomato paste wash for maceration, need to second distill some fast teddys and set to mature with oak. His Lordship is currently soaking coconut in burbon to add to a porter

Yes, this looks exactly like my brewing setup. Minus the stainless steel stuff. And the organization. And light.

Nothing. No time or energy right now. This season of life is poopy. I gave up all my hobbies. This one I miss the most.