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Oh, and I think it might be the best beer I've brewed. I love it. Cheers, all.

Update: It's finally done! It fermented longer than anything else I've brewed and I have it a little extra time to condition but finally opened a bottle this week. It's rich and very heavy on the caramel flavors. You can taste the barleywine tones of a 9% beer, but it's surprisingly smooth...

Which I don't have! :D I spent so much time researching different malts to make this recipe, then I showed up at the brew shop, she took one look and said "Well we don't have those, and this won't give you what you want, anyway." I left with almost every ingredient either adjusted or swapped...

Ha, yeah. I couldn't live with myself as a Pacific NW architect if I got there with dye. We're really big on that whole "honesty of design and materials" thing. A green St. Patty's day beer knows what it is and that's fine, but I want to know the "real" way to do it. I went to the brew...

How did this one go? I'm looking to brew a similar beer this weekend and I'm still figuring out my recipe. Did the deep red color turn out? Did the malt give you the flavors you were hoping for?

Thanks! I'll look at these and see what I can come up with.

Well lately I've been brewing pale ales, blondes, and ciders, all really easy drinking casual stuff. So I want something bigger and more complex this time. I've also just switched to all grain. I don't know. Something good. I'm looking for inspiration.

How did that barleywine turn out? I'm trying to figure out a good imperial red ale to brew this weekend and looking for some hints or a good place to start.

How did that barleywine turn out? I'm trying to figure out a good imperial red ale to brew this weekend and looking for some hints or a good starting point.

Thanks, giraffe. Knowing to look for redx led me to this thread: https://www.homebrewtalk.com/showthread.php?t=458487 which gave me a good idea about that malt. So do you mean to use red x as the base malt and then just 1% of the gain bill would be split between a roast barley and a dark...

My knowledge malts in recipe creation is pretty basic. I want to make an imperial red ale or IRA but I want to be RED. Sometimes ambers lean brown but I've had some beautiful ruby red beers before and that's what I want to make. I want to clink my glasses together and say "There's no place...

Haha. Yes. I guess it should be expected from an architecture firm in Portland, OR. Craft beer mecca.

I actually walked into the office the other day to find this unexpectedly around the corner from my office. I'm guessing for firm events. I only started here a few weeks ago. Still, at least we're equipped! I've been gathering motivation to make the leap to start kegging, and this kombucha...

Maybe kegging would be easier because the regulator could adjust for the continuous fermentation. (I don't actually have any idea because kegging is the other thing I'm hoping to figure out soon.)

Oh, you dont let it ferment out all the way? Then how do they ever get it shelf stable? Or maybe they don't? So it sounds like refrigeration is key and I just need to feel it out. I'm nervous about embarking on kombucha because it seems so much more vague than beer. It's done when... You feel...

I brew beer and cider and I want to try kt for something to drink at work during the day. I want it to be cold and carbonated like my beer. So can I just add my priming sugar and bottle kt just like I do with beer? Or is the SCOBY just too different for some reason? Kt often tastes sweeter to...

So I recently decided to harvest the yeast from a bottle of Rogue's Beard Beer http://rogue.com/store/products/The-Beard-Beer.html. Now I'm laughing to myself, wondering what our 16 y/o babysitter thought when she saw this on my kitchen counter.

I went to Rogue Brewery last week an I was chatting with one of the brewers. They don't filter or pasteurize at all, and there is no bottling yeast so any variety of theirs should work. However, they recently installed a centrifuge to separate the beer from the yeast and increase batch...

I'm looking forward to trying this one. Iron Horse just started selling this in the Fred Meyer in Portland. It's the only place in Oregon you can get it so every time I drive to Portland I have to bring back a bomber or two.

All solids from 40 lbs of fruit? As a preachy environmentalist, it is my duty to recommend you get yourself a compost heap.