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Well, I just planted about 400 square feet with UC Tahoe Malting barley from Hearne Seed. I've grown barley before, but this is about 4 times as much as the last time I tried it. This is also a little earlier than I was able to plant before. Although, I still wish I had been able to plant 2 or...

Three of my plants are growing already. I'm excited to see how these do this year. The new shoots are only a couple inches long at the most and maybe a little hard to see in these pics, but it's a good start. Only my Goldings have yet to show new growth.

So, how about fish sauce? If you were going to make a beer loaded with umami flavor, what base style would you start with before adding the fish sauce? I'm not sure it's a good idea, but it popped in my head and crazier things have been brewed before. So what do you think?

What do you know about them? A local brewery is offering them as an option for their Big Brew Day event this year. I'm thinking of using them in my barley wine recipe. But they look like they might be good for IPAs or other styles too. Have you used them? Heard about them? Had prophetic dreams...

I just bottled up a batch of beer today. It is the first brewing related activity I've done in about 3 months. Just got busy doing other things, blinked, and 3 months had passed. Crazy. It's a good thing all of the batches I had brewed were OK to age that long in the carboys. The one I...

:( I am planning a big partigyle brew day for Saturday, but I only had 1 empty fermenter. So, I decided to bottle up one of my dark, chocolaty sours that has been sitting for about 16 months. Measured priming sugar. Rehydrated some yeast to make sure it carbs. Sanitized bottles. Broke out my...

Recipe: Back To School Porter Brewer: Signpost Style: Robust Porter TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 6.78 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 5.00 gal Estimated OG: 1.070 SG Estimated Color: 32.7 SRM...

I didn't want to post this on the "ECY on love2brew.com right now!" and risk an ongoing conversation that would make people think more yeast kept getting released. Anyway, after ordering a vial of ECY01 Bug Farm earlier this afternoon (I got lucky and grabbed it before it sold out), I went...

So, here's my recipe straight from Beersmith. The 2-row will be the last of what's left in my sack of plain 2-row plus some Maris Otter to make up the difference up to 10 lbs. I'm thinking of this as essentially a barley wine with a whole bunch of oats. According to Beersmith the stats (OG, IBU...

I put this together with SketchUp, which turned out to be easier to use than I expected. Once I got the hang of it, it was a lot of fun to play around with. The spacing is different on the two sides on purpose. The far side will be two plants of the same variety. The near side will be...

So, I bottled up a sour recently. It was first fermented with Wyeast Belgian Ardennes and then soured with dregs from two cans of Brewery Vivant/New Belgium's Esoffier and one bottle of Jolly Pumpkin La Roja. The sample tasted great and I'm looking forward to it being carbed up. Anyway, then I...

Well, it was a rough one. I was bottling one batch and brewing another to pitch onto the first batch's yeast cake. The bottling went really smoothly, and I got just over 59 bottles out of the batch. The batch I was brewing had a pretty simple grain bill, except that I was using about 3 lbs. of...

I've commented on this topic in another thread, but thought maybe a new thread was warranted. I've read a lot about people recommending the cleanest possible fermentation with lactobacillus, before finishing with saccharomyces. That idea just doesn't sit well with my impression of the origins of...

Today I did the most playing around with beer I've done in a long time. I had a high gravity saison (w/ 3 lbs of honey in a 5 gallon batch) that never carbed up in the bottles. I should've pitched fresh yeast at bottling, but I didn't. I let it sit too long before bottling and the ABV was too...

Well, I was inspired by this thread from last year. That thread was in the all-grain sub-forum, but I figured this fit more in the ingredients category. I planted a row of Conlon 2-row in my church's community garden - about 2 feet wide and 45 feet long or so, which makes around 90 square...

...when you order a beer that is supposed to be served in an 11oz. snifter and they give you a full 16 oz. pint instead? Just got a bonus 5 oz. of a 9.5% ABV strong ale. :-)

This may not seem all that related to brewing, but today I passed my oral exam to finish my Master's degree in Music! I started a new teaching position in August and also had to finish up my last couple of credits this semester. That, along with a daughter that will be 2 in January, has made...

A friend that works for Norton just gave me a copy of this book by William Bostwick. I've only read the introduction, so far, but I can tell it is a very well-written book. And I have a feeling it is going to be a super interesting and also educational read. The author traces back the history...

So, I'm bottling up my first Berlinerweisse today. I was wondering what you all thought about harvesting the yeast from a beer like this. I did a sour mash, a short boil, and then pitched Wyeast 1272 American Ale II. So, I shouldn't have to worry about harvesting any lacto bugs along with the...

Well, I spent the last week on a road trip with the wife and our 16-month-old daughter. After trying out a few brews that were local to the areas we visited, I realized we were going to be taking I-90 through Minnesota and Wisconsin as we headed back to Michigan. I just happened to be...