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If you are making it up to Hill Farmstead for Damon, Double Barrel Damon, Flora, or Satsuma... I can offer: Loads of Bomb! Prairie Whiskey Bois Oak Bois 1995 Boon Kriek 750ml 1997 Boon Framboise 750ml Tilquin Quetsche 750 or 375 multiples Rare D.O.S. Arctic Saison Maple Tripple 5...

I would really love to hear what became of this.

Got an update on this? Sounds great.

Only 1 view and its mine? Maybe this is in the wrong forum?

I've been working on a recipe for a wheatwine that I'm hoping will be very wine-like. I'm considering using this strain and was wondering if anybody has any experience or knowledge using WLP727 Steinberg-Geisenheim in wort. I chose this strain because of its suitability for Gewurztraminer. I'll...

There are a couple issues here if you are trying to recreate a lambic. Sour mashing will not result in an aged lambic. There is nothing wrong with sour mashing, I use it in my 100% Brett KY Common. But you won't wind up with a lambic. Regarding the grainbill- you no longer have to follow the...

I'm on the opposite side of the fence. I love the big bottles as they promote sharing. I'm all about having a nice 75cl bottle with dinner. Usually just two of us, but three works just as well. It's also always a pain trying to split up 12 oz bottles at a bottle share of 8-10 people. My...

I'm looking for any old bass strong ale. Preference to magnums. Message me and we'll work something out. -Tyler

Brewing a variation of this today. 8.5 gallons worth. I was considering collecting extra runnings and doing a partigyle table beer. I haven't had a lot of success with partigyle in the past. Anyone care to chime in and offer a little help as what I may need to add to the mash tun when...

Clear out your inbox Synaster!

Update on this: I changed the grainbill to the following: #22 Pale Malt, Briess #6 Bonlander Munich, Briess #1 Caramel 90L, Briess #.5 Caramel 60L, Briess #1 Belgian Special B #1 English Chocolate Malt #1 Belgian Candi Sugar (Dark) Hops: 1 oz Fuggle @ 90min .5 Fuggle @50min 2 oz E.K. Goldings...

For those pitching from dregs of Consecration bottles- wouldn't you just be pitching mainly the wine yeast? Vinnie bottle conditions with Rockpile wine yeast. So not only are you having bugs eat away... you'd be fermenting your beer with wine yeast. Right?

Yeah, thanks for the suggestions. One thing to note though. I spoke with Gabe Fletcher, the brewer, and he confirmed both final ABV and the OG of 37 plato. Gonna be tricky, but I won't complain if it ferments beyond that. This isn't a clone after all

Thanks for the input. Would you suggest bumping up the 2-row and taking away even more specialties? I'm not too concerned about the color, as a lot of these huge barleywines are pretty dark. M, the beer that inspired this, is very dark dark brown.

Tweaked it a little after some advice over at BeerAdvocate. [22.0 lb] Pale Malt (Dingemans) - 62% [7.0 lb] Munich Type I (Weyermann) - 19.7% [1.0 lb] Caramel 90L (Briess) - 2.8% [2.0 lb] Caramel 60L (Briess) - 5.6% [2.0 lb] Special B - Caramel (Dingemans) - 5.6% [.5 lb] 2-Row Chocolate (Briess)...

I'm looking to revamp a recipe a played around with before. I'm interested in your critiques. Inspired by Midnight Sun's M. Recipe Specifics ---------------- Batch Size (Gal): 5.00 Total Grain (Lbs): 34.50 Anticipated OG: 1.167 (Plato: 37 plato) Anticipated SRM: 36.7 Anticipated IBU...

Even with commercial breweries I find cellarable beers to fade rather quickly. I prefer most stouts within the first 4 years. Old ales within the first 7 and the same with barleywines. There are exceptions though, such as JW Lees. Cantillon and other Belgian geuzes can last 20+ years. I have a...

I should clarify for the thread, as I wasn't very specific. OG is 1.164 and we're shooting for 11.6% ABV. Not trying to get this bad boy down to 1.00x. 20% ABV isn't the objective here. Just gonna be a really sweet beer. Only thing is- how do we get it to stop around 1.175? And THEN bottle...

Fletcher says it was a 4 hour boil, so I'm prepared for that. He also states that there was no feeding, or added sugars. Only the initial mash and boil. We're looking for a FG of 1.075 or so. A wort mash would be one way to do things. I would agree about the incremental feedings, but we're...