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Mikel is pretty forthcoming with his recipes. You could always ask him.

A wee heavy, maybe?

The TJs FRESH apple juice makes a damn good cider. I'm sure that their shelf apple juice would work well too, but the stuff that they keep in the cold section has produced some of the best cider that I've made. It is very sweet, however.

Oak some of it. It might be good. I've had some great oak-aged hoppy beers

I think that cold brewed coffee works really well in beer. Might be worth a try. I'd say that you should buy a commercial barleywine that you like, and try adding coffee to it and see if you come up with a taste that you are into.

Agreed. The beer is awesome and my clone of it was one of my favorite brews ever. With oak chips, I would agree that tasting after three days and then going from there. The chips will impart their flavor pretty quick.

hey, thanks guys. Even if I do need to buy a torch, I will probably be spending less money than if I bought a new pot.

So, my 32 qt turkey fryer has a pin-sized hole in the bottom of it that causes it to leak. Other than that, it is in decent shape. I was wondering if it would be a terrible idea to plug the hole with a glob of solder. I realize that a lot of solder has lead, but I've seen lead-free soldering...

you're missing Hysop. Hysop is what turns it green.

I think that the "smoked Wee Heavy" deserves its own category. I really like a prominent smoke note in my Wee Heavy. BJCP be damned! (Smoke Heavy?)

You need to ask yourself what kinds of flavors you want to come through in the final product. Take Southern Tier's Mokah. That's an imperial stout that tastes like Tootsie Rolls. Because they are going for a stout that is sweeter and has prominent "auxiliary" flavors from the coffee and...

yeah, 1272 is a great yeast. It works really well in APAs and IPAs. It would be great in a porter or a stout, as well. The flavor difference is subtle, but you can pick it out if you are looking for it.

Who cares if the ABV is a little off? I say just add bourbon until the taste is where you like it ... an then add a bit more. This beer is going to be something that you'll want to let age, so you should over do it a bit now to get it to where you want it to be in 6 months

it's called "Cerveza Crema" or something like that. It is their summer seasonal

I'd say e-mail them. Their beer has such a limited availability, and all of them used to be homebrewers. In fact one of them used to work at my LHBS when I lived in Santa Cruz. I'll bet that they would be very generous with their recipe.

when I lived in Santa Cruz, Sheaf was readily available in most stores that sold beer. If you can find out who distributes it in CA, I'll bet you can find out where you can buy it in your area. Then you'd have some research beer, at least.

I had a rather fresh bottle of this right around the time it was released, and I thought that the orange was very over powering. Not criticizing the beer, just saying that you should expect the orange to need time to mellow in the bottle. Also, I believe that a portion is aged in white wine...