Over the weekend, I brewed a batch of starter wort, filled five jars, and headed to the Observatory to leave them overnight. Friday afternoon, I made a growler’s-worth of 1.030 basic wort. I also added a pinch of yeast nutrient and half an ounce of aged hops and divided it all up evenly between 24oz mason jars.
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Jars and 206-year-old buildings
