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I wanted to brew something fitting for the holiday season that would fit right in with a good mulled cider or gluhwein but could also be used as a dessert beer. I've made a few revisions over the last year and finally got to one worthy of sharing. Hope someone else gets the same enjoyment out...

14 lbs Pale Malt, Maris Otter (3.0 SRM) 2 lbs 4 oz Wheat Malt, Ger (2.0 SRM) 1 lb Honey Malt (25.0 SRM) 1 lb Cara-Pils/Dextrine (2.0 SRM) 8 oz Barley, Flaked (1.7 SRM) 4 oz Chocolate Malt (350.0 SRM) 8 oz Rice Hulls (0.0 SRM) 1.00 oz Summit [17.00%] - First Wort 90.0 min 1.00 oz Summit...

My wife brews Kombucha and (apparently) used some of my bottles when she ran out. Those bottles didn't get cleaned as thoroughly as they should have and, like magic, I grew something that looks like it belongs in the X-files. I wasn't brave enough to taste it but the vinegar smell coming from...

Kegged my first attempt at this last week and can't stay out of it. The bourbon and vanilla are quite strong but fade gracefully with time. Personally, I like the heat from the bourbon - helps balance the vanilla and cherry flavors. You may decide to reduce some of these to taste. 8.0 oz...

I pretty much exclusively play Pink Floyd on brew day. Anyone else?

I've been brewing since February but only recently decided to quit freeloading and become a contributing member. Decals came in the mail today and immediately knew just the spot for one of them. Batch #22 is on deck for tomorrow so hoping for dry weather. Prost!