#ybhc

this has been in my inbox for such a long time.... happy easter and merry 4/20 lol.

just flat colors bc im busy

watersports nsfw below cut lol

OMG A REN REQUEST I CAN'T BELIEVE IT

May I request some Convex please? (And make them Scitties huge)

hello anon! ty for the comps! :)

Grimpulse! (late bd for @hellowmeist )

as a thai person, i am obligated to make a bd art for any thai person in my fandom whether its late or not 🫡

MAGMA HOSTED BY @cupofmysteriousfluid :D!!!

oh and majorbeans hatesex under cut

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this blog contains t.rafficnsfw & other nsfw stuff. any visible minors that interact with my account will be blocked. i don't want to be responsible for any trouble. ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯ → you have been warned. (oh and, ccs you should not be here.)

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i am a crowned heir /j from thailand. i'm 22. i use he/him. no weirdos here plz. i have no other socials medias. (okay maybe i do have a bsky)

requests are always open and i can draw any* kink to your cubitos :) *[minus: incest, gore, beastiality, s.cat, f.art, (piss is fine), and rpf (nothing against rpf, i just can't draw rpf very well lol.)]

here's a list of fandoms that i'm in for you to request: h3rmitcraft, l1fe series, l1festeal, p4rkour c1vilization (no pvp and others)(i haven't watched them yet)

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tags and more disclaimers below

I am now, apparently, a 'cool kid' because I've joined Tumblr. Annis isn't entirely certain it's just for the brewing, she thinks I might be trendy now. Don't worry, I'm still a complete loser.

Last night's inaugural York Brewery Homebrew Club meeting (YBHC is much shorter, I'll probably use that from here on) was fun - we tried some beers of a wide variety of styles from a variety of means, and it was certainly educational. It's nice to find out there are kits of more exotic beer styles out there, although having tasted my first 'extract tang' for a while I'm not going to return from the world of All Grain any time soon methinks.

The, rather meagre, offering that I took along was my Saison d'Autre - a 4.5% saison that I'm really quite pleased with, using yeast harvested from some Partizan Saison bottles and my previous batch of saison.

Because I wasn't too certain of the details, here's a breakdown of the recipe:

78% Maris Otter

12% Munich Malt (18 EBC)

10% Wheat malt (4 EBC)

Mashed at 64.5 C for 90 minutes, to get everything really nice and fermentable for the yeast to munch on. The hope was to get this nice and dry, after all.

Batch sparged with 75C water, boiled for 60 minutes and hopped accordingly:

14 IBU Celeia 60 mins

13 IBU Celeia 30 mins

7 IBU Bramling X 10 mins

Aroma hops dosed at 1g/l each: Celeia and Bramling X, added after beer was partly cooled (around 60C) and left for remainder of cooling.

OG was 1.040, fermented fairly swiftly before taking a day off in the middle until I put the brew belt on it (damn saison yeast) and finished at 1.007.