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Pic from this morning's hike near Arnot, PA...

Saturday's short hike had us trekking field and woods ~2 miles East of downtown Wellsboro, PA and 1/8th mile South of Rte. 6....

Furniture repair. One less item (for now) off the "honey do list".

Today's hike was to Sand Run Falls...

Welcome to the forum! I've made that kit several times as it is one of my wife's favorites. Keep the temp within a few degrees of the range that is on the instruction sheet. Just check the yeast expiration date on the packet and you're good to go. I've never had an issue with kit supplied...

:gbIf I didn't catch that the OP was Craig (@ceeaton) I would've thought we were being trolled. :D Also for me never an issue with LP.

I'll take 2 to 3 times a light/fluffy amount of snow over the wet heavy stuff any day.

Find room in a warmer part of your house and move the buckets out of the basement. Many of us brew upstairs and bulk age, bottle and bottle age in the basement.

Where abouts in PA? This past winter up here in north central PA, just below the NY border, we got a number of negative single digit mornings.

Hopefully no serious injuries...

That would be "Railway Grade Trail" running ~North from Hills Creek Road to Ives Run through the Western section of Game Lands #37. BTW, the entire road isn't straight, there are some bends in the road.

Craig, only 20% chance of flurries and or snow showers up this way. No accumulations forecasted.

Easy dirt road "puppy" hike this morning...

Today's dawning over my house...

"basement dweller" you say... I don't know wether to take offense at that term or not. :) I do my fermentation, degassing, stabilizing and clearing in my kitchen/dinning room area (my bulk aging, bottling and bottle aging in the basement) so I guess I'm not as much a basement dweller as a lot...

I've always added a step when making DB. At ~ SG 1.020 I'll rack for secondary fermentation to dry. When dry I'll then do the stabilizing and clearing. Never waited for "natural clearing", always use clearing agents, so can't speak to any a advantage to going natural.

This was actually our yesterday's "puppy" hike...

Smaller kits 2 months bulk age then 2 months bottle age then start drinking. About the same with fruit/country wines. For larger kits 3 months bulk age followed by 3 months bottle aging. I have, as suggested by someone here, begun to hold out a bottle or two from each batch for longer aging.

Varis, Is that a new label of yours? Did you design it? I like it!

Yes, I really do enjoy, for whatever reason, dark beers. Is there some commonality with dark beer vs. light beer that could explain this? I grew up in NYC when the drinking age was 18 and was able get into a few bars and pubs when I was 16. I think it was one of the Irish pubs in Astoria Queens...