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Wanted some critiques on a barleywine. I don't want it overly bitter or a huge bitter bomb. I would rather it a bit more aligned with a english style barleywine where you taste more malty flavor. I would do an english styled one but I have some yeast I want to use up on this batch. Will be...

sub'd. Awesome build!

Lookin good so far! love the cheap/free costed stuff!

Yeast was a month old and did about a 1.25L starter.

Walter White style!

I'm guessing if you have been doing your homework since your last pitch you know this, but just make sure you give your starter a long period of time to grow. I believe it is usually about 20 something days that was suggested from Chad Yakobson from Crooked stave. There are I guess three stages...

Yes but I am just surprised since I was using the San Diego super strain which is very attenuative!

Not good for white dress shirts though or the ceiling... or the floor :D

Have done this before.... Just got home late at night after work, still white dress shirt and tie on and everything. I noticed that my 10g fermentor was clogged up with a huge dark as night IRS. I went to try and slowly loosen the airlock rubber stopper and it just blew up ALL over the place...

I wasn't thinking when I cleaned my flask and dumped the stirbar down unbeknownst to me. Until, My garbage disposal stopped working and I had to work on it and clean out my torn up stir bar... ha ha at least the garbage disposal didn't break!

Have done this. Thankfully on a free strip of carpet I just use in my garage so the floor isn't too cold when hanging out in there! I named the beer Rugged Pale Ale :)

Ok, cool, good to know! I don't mind waiting, just wondering! Thanks!

I actually did that with one of them. I added dregs from a cantillon and 2 RR bottles. Didn't taste much difference between the batches yet and I pitched those in probably 4-5 months ago now. I guess I'll give it a lot more time and just continue to see how it progresses.

I brewed a flander's red back almost 7 months ago now. I have kept it fairly steady temperature over the past few months around 66-72. I did a 10g batch from the below recipe. I fermented it in a 6.5g glass carboy, then after 6 months transfered to 5g carboy and have let it sit since then. I...

Well my grossly under pitched beer I ended up tossing! Personally, I would suggest throwing in a vial of a Belgian yeast of some kind but not sure if that will help by the time you get it and tore it in. Not sure as I haven't done more than 2 full Brett beers but good luck!

Interestingly enough, I only hit 1.014..... Strange. Was controlling temps also! Pitched at 66, let rise to 70 over the course of 6 days and let it sit there for 3 weeks. Tasted great uncarbed! Dry hopping now and then will carbonate!

I have used Galaxy, mosiac, Citra, Centennial and columbus together with great results. Just never thrown Kohatu or Cascade into the mix the same mix and not sure how much it will change it. Granted the beer that I used them all in was a coconut IPA which they all melded excellently with. I...

You think even at the small amount that is there it will come across too much? I like what citra adds to beers, but I don't want a lot of it, just a small bit to add to the other flavors

Wondering if these hops will clash or not. I have used alot of them together before with good results, just not all of them! Going for a super fruity IPA but balanced with citrus and pine also. Thoughts? OG: 1.079 FG: 1.012 Yeast: WLP090 San Diego Super Yeast cake from smaller pale ale...

Buller.... Buller... Buller... :) Anyone weigh in here or any thoughts on the above? Thanks!