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uglygoat

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yes, that's blow off nasty and broken glass on the floor of the fermentation cellar... it is dark in there, and i'm like big foot.

i've got from left to right. a bitter(just mo and egk, also the culpret of the explosion...), a barley wine, that's been swirling for two weeks, and an experimental mild, brewed with korean roast barley, that's more like brown malt. the fruit of the last two weekends. :ban:
 

javedian

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Any updates on the Korean roast barley brew (and the others)? Taste, aroma, etc. How much did you use? I was looking at some at a Korean market the other day. It was fairly cheap - $5 for 5lb bag. They also had a light brown rice syurp and corn syurp for about a $1-1.50 a pound, less for big bottles.
 
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