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We have not made it yet. We had to make changes to our brewing calendar due to festival schedules and taking our brewery apart and making some changes. The demand for our beer has gone up and we are trying to keep up with it. I never expected that given we just got into this as a hobby and we...

Graduation gifts.

I agree, I have been sipping on the Mezcal for around 3 years now and it drinks the same every single time, which is why I have a hard time paying more than 30 for a single bottle (0.5l) of beer. I bought 3 bottles of 12 year old McCallan bottled in 1980 when I finished University. I forgot...

Thanks for clearing that up. It is sometimes difficult to know how my English comes across to other people in foreign lands. Yes, it was a "once-in-a-lifetime" purchase, (that is until the bottle is empty!) ;) I have had it for about 3 years now and have a finger or two on special occasions.

Is that how my post comes across: I am tarring an entire segment? That was not my intent, I was trying to add my observations to the conversation. Apologies if it came across that way. I am genuinely interested to know buys at those kinds of prices. I understood that's what the discussion is...

That is something that has been on my mind, and the minds of our beer club. The market here is not as saturated as it is in America but we are trying to brew some of the styles that we see emerging in the US, though some of the adjuncts are getting pretty out there for us. Ally Schramm of...

We poured this weekend at a beer festival and we used a 30 minute boil for all the beers we made. It was done as a time saving measure in order to prepare everything that we wanted to make for the event. There was no noticeable difference in the flavors of the beer we poured and most seemed to...

I'll also add that we got better efficiency than expected with the grain bill so the abv was slightly over the higher end of the style guide range. It was a nice beer. We have another festival this weekend and we are bringing 8 different beers, including a keg of this recipe. Depending on how...

It came out wonderfully. We sold a full keg of it at a beer festival and it’s our brew day tipple. We dropped the melanoiden to 0.25.

I had that problem too. I substituted Melanoiden and it turned out fine.

Looking forward to seeing the recipes!

The barley wine brew is set for the end of the month. I will post some updates. Once again, A huge thanks to the people who helped out with this.

I have never used a kit but it seems like you could save yourself some cash by following a recipe from one of the many books published on the topic and buying your own ingredients. It took me about a week to tweak a recipe and get some sage advice from the experienced people on the HB forum. We...

Have you read the Allen and Cantwell book on barley wine? It's a good read with a lot of advice and some recipes are included.

@alex510 I started a similar thread back in March and there were some lovely people that helped me put together a recipe. I have it posted in this Thread We have not made it yet, as we have 8 more brews on our schedule but it will get in there eventually. The plan is to brew the recipe as...

For a barley wine mash schedule, we typically rest at 55c for 15 minutes and then heat to 65c and rest for 90 minutes, and then heat to 75c and rest for 10 minutes for the mash out. We heat the sparge water to 78c to keep the grain bed warm and take the runnings. I guess that's our lautering...

From what you are describing, an old, stale flavor it seems to point towards hops or possibly some type of fungus or mold. You may want to consider your mash schedule too.

Hey all, I wanted to follow up. We have not brewed the barley wine yet, as we are getting ready to pour at a festival next weekend.

Sorry, I just saw this. I am not sure of the rules in France or Germany, which are both very close, but I can imagine that they are not much more strict than in Switzerland. The market is exploding right now in Switzerland and yes a lot of people are making beer.

The entry-level threshold to the market for selling your beer is much lower in Europe. We pour at about four festivals a year and that keeps us afloat. I think beer and wine are cheaper in Europe because of it. It affords us the opportunities to purchase beers so that we can see what others are...