Thanks Guys, I really appreciate the kind words.
My House yeast is WLP029, and I generally use a little lagering for lots of styles I brew. I always lager in the primary. (The picture was, I think, after 3-4 weeks lagering.)
Shiny! If it tastes even close to its appearance it must be stellar
That’s a nice looking Helles. I think my camera’s better, though 
Cell phone camera, didn’t play with settings or lighting. I am sure your camera is better!
Looks great on my retina display!
Taking a turn at sharing - this is the Misses first beer, “La Prima”. She took the house IPA recipe and substituted in some amber malt as well as a tiny bit of roasted barley. The flavor of that came through, so there’s an subtle mix of amber, roasted barley and Chinook hops in the body. It’s tasty. Cascade for aroma, Centennial dry-hop.
Belgian IPA. Dry hopped with hallertauer and saphir
Imperial Red Ale
LOOK OUT! There’s a ghost floating in your beer glass!!
And he drank half of it, too! :o
This one is a thing of beauty to me, so i had to share:
My american oatmeal stout:
This looks dandy! I wants it in my belly!
- 20(FLOZ)
Looks very tasty,Paul !
A few of my most recent brews.
A pilsen ale:
American pale wheat ale
Poha berry ale (the poha berries were grown on the Big Island in Hawaii and have a mildly tart and sweet flavor. http://www.hawaiifruit.net/poha.htm)
nice. And extremely well lit
Nice! What’s the base beer for the Poha berry ale? I keep seeing Poha seeds for sale in Kitizawa’s catalog and I’ve always wanted to try them out. Slight climate difference between Hawai’i and New England, though 
