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Of course it's a crapton of roasted barley, but I've always enjoyed the taste so I went for it. No, I've never made a beer with a base-malt of roasted barley, nor have I done this kind of beer before. I have, however, made plenty of Belgian Sours and Fruit Beers that turned out just fine. It...

"homebrewer_99:" I'll definitely try that; I'll go to the Brewer's Connection and get some fresh-ish English Ale yeast and see if this works. It could actually be the yeast's fault as well, as the man behind the counter said some of them (Safbrews) may be expired; but I was told this after I had...

Yeah, on the 9th day (yesterday) I did a test by racking a very small amount of the beer from the carboy into a snifter and took a sip. The buttery flavor is really strong, so I put the carboy back in my closet and lowered the temperature a bit. :drunk: I'll wait about the same amount of time...

Yeah, I was a little confused on how it worked is all; it's been fermenting at room temperature (~72 degrees °F) for six days. As I said, my previous batches didn't include a diacetyl smell to them so I had no idea what I should do about it. I guess I'll take the advise of my senior Brewtalk...

WE DEMAND PICTURES!!!!!!!!!!!!!!!!!!!!!!:p

Okay. So just be patient and after its designated amount of time for primary, rack to secondary and then go from there? I guess patience really is a virtue, then. But could you maybe explain/be a little more specific on why I shouldn't worry about the diacetyl? Just curious, have you done a...

Hello everyone:drunk: -- let me just cut this short by explaining I had just started a Roasted Brown Ale concoction (if it can't even be classified as such), with 22% Roasted Barley, 22% Munich Malt, 14% Flaked Oats, 12% Maple Syrup, 11% Toasted Malt, 11% Dextrose, 7% Brown Sugar, and 6% Coffee...

Well be sure to equip us with a tasting review, and pictures, if you have any. All-Grain brewing can have the most variety in pertinence with distinct flavors in your beer; personally, I'm a Partial Masher myself: just the way I work... if it's anything more than 11 lbs. of malt, I'll...

I think it'd look better and certainly less confusing if you separated the malts from the hops. Other than that, this looks like a very flavorful and solid brew, one of which looks to be easy to make.

Hell yeah.....

That we are, Mike - and thanks for writing that up for us; I enjoyed reading your input very much. I may just have to email the brewery and ask them about it and hope out of the goodness in their hearts they'll get back with me on it. The Livery, I remember, were nothing but happy to help you...

Greetings. I'm a little unaware if this is the correct place to launch such a question to the boards here, but I was just wondering if anyone could equip me with a recipe for M, an Imperial Stout from Midnight Sun. (11.6 abv? Damn! :D) Any information would be very respected and appreciated...

Orange mead, eh? Hmmmmmmmmmmmmmm. I like! :D

*Peppermint, I mean. Damn I'm getting old!

Hmmmm Hmmmm hmmmm Is it finished by now?

Right. I made a 3 gal. batch a little over a year ago that's quite similar; my first one hadn't any lemon, pepper, or orange peels, but the result was a very wine-like Specialty. This most recent interpretation of the recipe features all of what you see listed (although I think I probably...

I forget the mashing time

SOUR CROTCH Specialty/Sour 11.6% ABV .... . MALT BILL % LB OZ Malt or Fermentable 21% 5 0 American Munich 13% 3 0 Belgian CaraVienne 13% 3 0 Belgian Black Roast 8% 2 0 Belgian Biscuit Malt 8% 2 0 Briess Cherrywood Smoke Malt 8% 2 0 Gambrinus Honey Malt 8%...

routed of my hopville.com profile ...:cross:

I'd like to ****ing try this!