three brews

yes, that's blow off nasty and broken glass on the floor of the fermentation cellar... it is dark in there, and i'm like big foot.

i've got from left to right. a bitter(just mo and egk, also the culpret of the explosion...), a barley wine, that's been swirling for two weeks, and an experimental mild, brewed with korean roast barley, that's more like brown malt. the fruit of the last two weekends.

Any updates on the Korean roast barley brew (and the others)? Taste, aroma, etc. How much did you use? I was looking at some at a Korean market the other day. It was fairly cheap - $5 for 5lb bag. They also had a light brown rice syurp and corn syurp for about a $1-1.50 a pound, less for big bottles.