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booyeah. it was more real than I would have like.

Hey howdy hey, So I brewed and English Barleywine last Sunday, a monster of a beer with OG: 1.120, 5 gallons on the nose, fermenting in a standard 6.5 gallon bucket with airlock. Upon returning home last night and checking on it, it seemed the airlock had clogged and the lid blew off...

So I need some opinions. I'm planning on brewing a strong English-style Barleywine in a few months, planning on getting a full sack for better pricing, and was wondering what the best course of action might be to get the best malt flavor: Go with the very local Valley Malts 2 row pale or...

hey there, I recently brewed what I envisioned to be a nice weizenbock (50% wheat, lots of munich and caramunich for malty goodness). 9 days into primary it hit terminal gravity (nice) but also has a distinctive acidic tang that cuts through the malt and leaves a rather unpleasant taste in...

So I'm planning to brew my second weizenbock in a few weeks (first one suffered from an overdose of cherrywood smoked malt and roast flavors, so harsh and astringent... the horror). I'm going for a pretty complex profile, using grains to accentuate some of the natural flavors I find in a good...

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