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Blue Door Brewing. Our house is under construction and we needed a front door to pass inpection. So my father in law brought over a bright blue door that he had in his garage. The house still had black paper on the outer walls, so it really stood out. (doors still there!)

Fat Tire Ale. Tastes like a wet sock to me.

Agree to competition place. Somewhere neutral. Maybe a couple a year. 10% off is nice too. Maybe "how to" demonstrations also.

I also agree to extend the boil out a couple hours and lose 2 crystal malts, maybe just 12oz of 40l. You will gain color and carmelizing, both of which go well with barleywine. I also like magnum hops for barleywine, it is a strong bitter hit and lets the malt shine through. I do like 148* mash...

Pliny is the IPA by which all others are judged. most I can get is 2 bottles from my contact, so 2 for 2?

good all grain recipe for that 90min? if so, I would love it if shared. did you do the constant hop addition?

Stone is a must go, amazing place. Only 30 minutes (Cali speeds) from San diego. Also in San Marcos (just west of Escondido) is Sublime, which does not brew there own, but has an incredibly selection of local craft brews, good grub too.

Sounds like this isn't your first rodeo, so my assumption would be that there was some work performed on the city water lines and caused this to happen? Wow, is all I can say, wow.

Nutty Bitter

Agreed with chickypad, I have crushed grains better with a rolling pin! A good stir while mashing and sparge (batch) will help. Did not see a filter of some sort on the wet grains pic? Using a bazooka tube or SS braid? Sounds like a nice brew, IPA with Maris Otter, sweet! The crush has a huge...

wouldn't it be tough to match the lite color of pliny with extract? the allgrain version looks good. only my $.02

absolutly make a starter. i like to make a full strength beer (1.050 or better) and ferment it out all the way using the settled yeast. a lower mash temp will help as to ferment well. 148* is good. if you can, a longer boil will help the carmel taste in the beer. just extend the boil prior to...

sounds like you should be fine. i like my barleywine mash a litle lower, about 148*, helps to ferment out.

if the wort is below 120* for a length of time, the beer will come out tart. did that once. read that fact in brew your own mag. think it was ask the wizard.