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American Barlywine dryhopped with about 1,000 oz of Cascade, centennial and Columbus. Realized I may have seriously screwed up an assignment at work, so it seems like this is probably a good time to crack open this beast.

Good luck! Welcome to the wonderful world of home brewing.

Definatly coffee this morning. I was out for a long one last night at a local craft bar with an old friend sampling a fair number.

I'm brewing right now. +3 C. Outside (37.4 F) with a Canadian bitter north wind. If my Barleywine would ever get up boil, that be great.

Just finished my mash. I'm about to Vorloft my Foriegn Extra Stout. Monday I'll be brewing an Irish Red. Tuesdsy is Barleywine brewing day- gotta have it ready and aged for Christmas 2016.

Oh man, I JUST pitched my back yard yeast 2 weeks ago. I too have had it sitting in the fridge for about a year now, stepping it up up from time to time. It takes nerve to pitch it though. Best of luck to all.

Looks amazing. Do you do anything special with the fruit or just toss er in primary?

Definitely brewing on Sat. I don't know what this is though: 8.5 Lb domestic Pilsner 1 lb table sugar 2 oz Saaz. US05 yeast I was under the impression this is what a 'steam beer' is- lager made with ale yeast. But I think that's incorrect. Can anyway weigh in?

Working on an Octoberfest at the moment. Just waiting for the mash to finish up. I'm about a month late here seeming a as it should have been brewed in March, but whatever. Should be good to lay down till the October chill is in the air.

Just pitched my (yeast?) some wild microbs I harvested from the yard. No idea what's in there. My grist is mainly Pilsner, a few lb of oats and 13 0z of dark crystal. I have no idea what I was thinking, but looking at my scale I thought, '13 oz, that's half a pound, that should be nice'...

How do you hop your IPA? I'd been making a grapefruit IPA for a while. Ow that I actually 'dry hop' with dried grapefruit peel. It's been a long cold lonely winter, but I'll finally be brewing again this next weekend. Going to do a 'saison'ish 'wild ale', with wild bugs I harvested and...

Just finished this Barleywine. But now that it has some age on it, it's almost more Belgian dark strong.

I wouldn't imagine it should make a difference. If anything brown rice would add a touch of colour. But tbh I'm only speculating.

http://s1168.photobucket.com/user/gregcruickshankreg1Cruickshank/media/2840220C-317F-40D9-BD16-5F9E36CEE0B0_zps6dzrmx0a.jpg.html This stout. Still can't get photobucket images to post...

Only in Canada

Desperately need to hit the LHBS and replenish my inventory. I am planning to make a Pils the following weekend though. Not to be a complete tool, but the two spaces situation, is that style specific? MLA, and only MLA? I've never heard of it myself. I'm an undergrad business student...

I did a pale ale over Christmas with 2 row and a pound of oats. Used Danstsr Windser and it turned out fairly full bodied and malty. I think I mashed high too.

That emoticon says it all.

It's such a cheap and easy beer to brew too hey? Yeah unthinking he earliest I've cracked one of mine was maybe 3 days as well.

This is two days in the bottle? That is one mighty fine looking beer my friend.