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GREAT thread!!!

simple fix....DUMP IT. ;)

had the distinct pleasure of enjoying a bottle of Thomas Hardy from 1993 on my 40th birthday a few years ago..it was amazing and probably could have aged another 5-10 years! for aging, go with a big ol' barley wine (English style, 11%-13%) that can hold up the test of time. shoot for a simple...

smoke two joints - sublime

living in MI, we have access to awesome cherries in the summer. i have used cherry juice and fresh AND frozen cherries, all with great success! juice--typically add as primary fermentation is winding down. gives it a little extra gravity boost while still preserving the flavor. have also added...

+1 on binny's...especially the one right next to goose island brewery! also, a couple of brewery recommendations to visit while you are there: revolution b.c. (one of my all time favs and the food is spectacular) & exit strategy b.c. safe travels.

back sweetening is done upon kegging (or bottling).

i always use 1-2 cans of apple juice concentrate to back sweeten, depending on how sweet i want it. have also used a can of cranberry juice concentrate and a can of pear juice concentrate to change the flavor up.

digging the "sneak peek" so far...looking forward to see how it turns out. good luck w/ the build!

after brewing a number of b-wines and other high gravity beers, my recommendation is to ferment the batch in 2 separate pails/buckets. once all the wort is in 1 bucket, i pour back and forth between buckets to aerate and then evenly split the wort between the 2 buckets. for yeast, i do not make...

made this back in september 2015 (post #87? in this thread). just tried the real thing here in bonita springs, florida. found a 6 pack at publix and had to buy it. honestly??? not one of the best beers I've ever had! the clone recipe was WAY BETTER!!! it was the artificial coconut flavoring that...

looking at the pics in detail, it is possible that you are getting small pieces of grain getting stuck in your hose barb exiting the mash tun. the other comments above are definitely ways of fixing the situation with what you have. based on my personal experiences with the round cooler and false...

you may not be able to fit all of your water in at the same time, so be prepared to have enough sparge water on hand to get your pre-boil volume. my mash tun is a 10 gallon igloo cooler (round). the largest grain bill i packed in that bad boy was 24.5 lbs (barley wine). it was so full that...

by "natural carb" do you mean carbonating a keg w/ sugar like you do when bottling? assuming you're talking about kegging here...if so, if you naturally carb w/ sugar, is there enough residual pressure in the keg to dispense 5 gallons of beer? i keg and BOTH force carb (crank and shake...

made a version of this for a friend's going away party, as his favorite beer of all time is kona's koko brown. he said that it tasted just like the real thing and was absolutely thrilled! the version brewed was based on info and feedback in this thread--thank you all for contributing! here's...

the 1st recipe i ever made (23 years ago) was an ESB (sort of) and has stood the test of time. extract is 6lbs LME, 1lb crystal malt (10 or 20 L), 1.5 oz fuggles (60 min boil) and 0.5 oz fuggles (last 5 min of boil). yeast is any English ale yeast, Nottingham works the best (IMO). all...

having tried all the above methods myself, i settled on a hybrid approach, placing the BIAB bag in my 10 gallon igloo cooler and batch sparging. the end result is much higher efficiency (increased ~6% points) and clearer wort. win win!! clean up is much easier and I've shaved about an hour off...

figures...i asked the question after the 3rd page in the thread and didn't read the rest of it. my bad. my goal is to brew this in the next week or so and i will report back with my attempt. still inter steps in any advice...i have a fermentation chamber and will be able to place this in a...

hey all! how did these attempts turn out? recently discovered this beer and love it! what yeast did you all use and what temps did you ferment at? the spices seem heavy, as most Belgian Brewers seem to use them sparingly and/or rely on the yeast to impart the spicy/citrusy flavors. great thread...

it's been a year...how did this ultimately turn out?