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I agree the hell or high-watermelon tastes like rotten melon rind, not only the worst craft beer I've had but the worst beer in general. That said I also thought back in black kind of sucked and have decided to give up on 21st amendment entirely.

Toured Cantillon brewery. Really cool to see where and how lambics are made and try both a 20 month old one from the barrel and their geuze. Also bought a Westy 12 before leaving Brussels.

Toured the Heineken experience and later drank a La Trappe. Heading from Amsterdam to Belgium tomorrow.

(What's the Story) Morning Glory - Oasis

The Ghost of You Lingers - Spoon

Short Skirt/Long Jacket - Cake

Bought a hydrometer. Brewed a sour brown. Broke the hydrometer. :(

I would probably cut it back to 2.5-3 oz of magnum for 90 minutes. With this recipe on the low end of alcohol and maltiness for the style it shouldn't need an incredible amount of ibu's to balance but it's still a barleywine. If you do plan to age this long enough for the bitterness to fade I...

I would sure think so, that's going to be something like a hypothetical 200 ibu's. Any particular reason why you were thinking of using those hops and in that amount?

Don't have any experience with it myself but you might want to look into WLP718 Avize Yeast based on the description: This yeast contributes to the complexity of white varietals, especially in barrel fermented Chardonnay. Oaked apple wine sounds delicious, good luck.

The real question is when will Obama brew a pumpkin beer?

Heroes Get Remembered, Legends Never Die - Four Year Strong

It's funny, I was searching the forum for a similar recipe earlier today. Seems like a dunkelweizen recipe (pils, wheat, Munich, maybe a little crystal) and then some chocolate wheat malt or midnight wheat added depending on the color and roastiness you are going for should do it. I'd like to...

Search and Destroy - The Stooges

I would drop back the crisp brown to a pound at most. In the only porter I used it in a half pound of brown with a half pound chocolate malt gave decent roast flavor though I don't know if the brown malt was really chocolaty. I would also cut the dark extract in favor of more light dme just...

Why I Like the Robins - Hum

A Tendency to Start Fires - Bush

The good times are killing me - Modest Mouse

Brewed up a wheat saison with Brett, should be interesting to see what flavors the white labs farmhouse ale blend gives off.

Bottling two batches Saturday and hopefully brewing a Sofie inspired brett beer on Sunday.