Two-gallon batch. All-grain. The recipe came from the Brooklyn Brew Shop book titled Beer Making Book. But instead of using pumpkin, we used butternut squash that we purchased at the Toledo farmers market.

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The three garden squares of sorel are still producing. I need to pick some more, clean it, and store it in the frig. It holds up well for quite a while in the refrigerator, so it's best to pick it when it's ready, and then keep it until time to eat it on a salad or on a burger. No point leaving it to wilt in the garden.

On Monday of this week, the snow depth in the front yard was still 2-3 inches. We've had snowcover since Jan 4. By Thu the temps were around 50. On Fri, it was 40-50 and it rained, wiping out the remaining snow. It got windy and colder overnight, and about a half an inch of snow fell early this morning.

Raptors and passerines - I started birding at 9:00 A.M. at the Lake Erie Science Center. Skies were mostly cloudy; temps were about 60; winds were calm.

On Jul 5, 2014, I made a pizza dough that used some spent grains from our Dark-eyed Junco Imperial Stout that we brewed on the Mar 30, 2014 brew day at Jerry P's. It was probably the ugliest pizza crust ever made, but the taste and texture turned out surprisingly well. This might have been the best pizza that I've created.

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