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Happy Birthday, big guy.

I'm with the loopster...somewhere between superb and overrated. It's a solid beer that I don't mind ordering, especially when something like Yuengling is the other "premium/import". I've never had it in Ireland, either, though.

Brewed this one Monday. Used EKG because I don't have any Strisselspalt hops. Horrid efficiency which I haven't tracked down other than the fact I was heavily lubricated by the time I brewed. Went with the sweet orange peel, so we'll see what happens. It's fermenting away happily in the...

The conditioning time is really the same either way and this beer is best with a month or two conditioning just due to the high abv. Bottling is more traditional because you can pour the yeast into the glass just like a Hefeweizen, but I don't see any real issue with kegging it. You can rush...

I'd agree with bradsul, it's a Weizenbock based on the OG.

No idea on that one as I've never tried one, though I don't think it's traditional. Probably would be more appropriate for a strong Saison/Farmhouse (they can be fairly high abv) than a barleywine.

Brewing this next weekend, or Monday (a holiday here in the US). I'm now leaning towards taking Denny's advice of some orange peel, and I happen to have some. I'll leave out any spicing such as coriander, however. Probably 1/4oz at 15m and 1/4oz at 2-3 minutes which is a schedule I've seen in...

Do you have the 3724 Belgian Saison or the 3726 Farmhouse Ale (VSS strain)? Saisons and Farmhouse ales are basically the same, or at least I'm not up to snuff enough to call out the differences. There are several excellent books on them, perhaps your LHBS has a store copy. The reason I ask if...

CaraRed is a crystal malt usually ~20L...purported to give a nice red color and good malty flavor. I hope the 6# isn't for one batch.

I'm with RichBrewer. I had a Bass at lunch yesterday...good reliable beer if it doesn't taste like cabbage!

I would pitch both yeasts and call it a day. As far as pitching temp that's almost as contentious of an issue as bleach vs sanitizer, plastic vs glass, or stainless vs aluminum. Everybody has their procedure that works for them, I think the key is just to understand why you're doing what...

I'm having trouble following the sequence of events and temperatures, but what I do for a lager starter is mostly the same as an ale starter...smack the pack at room temp, cool the starter wort to room temp, pitch & ferment at room temp. The only difference is that after starter fermentation I...

Sorry, bud. And that's 5 batches for me!

Sounds interesting! I've drifted a little bit and aim to do a saison saisoon. (boo)

I did 152F...you could do lower, though, since it's a relatively large beer (okay, not by everybody's standards, but relatively).

In a decoction scenario I stir them in when I'm mashing out. I'm not sure it matters either way, though.

Rice hulls will definitely help. It's not so much the manifold design (although that is a factor) as the fact that wheat malt can setup like glue in the grainbed itself and prevent good sparging/runoff. The rice hulls just break it up a bit and let the wort flow. I've noticed with high %'s of...

I would add 1/2lb just for insurance. I like to rinse them off first as they're usually quite powdery.

Thanks, that actually looks better than the site I was looking at which had Martin with 16. Hard to believe he never won a championship. Hard to believe Burton fell off so hard, too, though he's having a bit of a resurgence last year and this year.

I only see Gordon, Stewart, and Johnson ahead of him and he's tied with Jarrett, but it could just be the statistics I'm checking or I don't have the filters set correctly. I'm only looking at Cup races, too.