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Not very. :)

It is a very interesting and savory taste. I've marinated chickens in it before and it's amazing.

I've done a lot of crazy beers, but one of my most memorable batches was a traditional Gruit beer brewed with yarrow, mugwort, bog myrtle, wild rosemary, and "dry-hopped" with some heather tips. It almost tasted like a sour to me at first and I was afraid it had gotten infected until I decided...

Head Brewer at Basement Brewery in Wheeling, WV (which is soon to be renamed Wheeling Brewing Company as soon as our brewpub opens this summer) If you're ever in Wheeling, WV be sure to stop down to Centre Market and share a pint with us!

I get critical with the minor aspects of my beers, but for the most part I have my process down to the point that nothing I have brewed in past 4 years has been less than "solid." And I'm happy about this fact. I'm glad to finally be at that point in my brewing where I don't have to worry any...

I actually know a few homebrewing buddies who specifically repitch onto the yeast cake in the fermenter from the previous beer (which they just racked off) for at least three generations and then eventually buy a fresh strain of yeast and start the process over again. They even do different...

Come to think of it, I'm going to be brewing a 10 gallon batch of Munich Helles around late September, early October... Might send some of those down to the depths as well!

That's the great part about where we're doing this - we're in a backwater section of the lake that is a no-wake zone by law and there is no current and little traffic. In fact, his house is the only one in the entire backwater area, and since we're doing it right under the dock there shouldn't...

Yeah we may end up using flip-tops, but I also like the idea of waxing the bottles to keep the caps from rusting and whatnot. I mean heck, they've found full wine bottles sitting on the bottom of the ocean inside the Titanic - I don't see why we can't age a few beers at the bottom of a lake...

Nah, we're in WV. Doesn't get miserably cold and the water won't freeze that deep, even if the surface freezes over. The cinder blocks will be our insurance to make sure it doesn't get moved around much - it'll be right under my friend's dock.

I can assure you, beer bottles sink, even with the air at the top. Believe me, we've dropped a few while floating around in tubes and have had to dive down for them. ;)

Hi all, Had an awesome time at my friend's lakehouse this past weekend and we got the crazy idea of letting a few bottles of beer age at the bottom of the lake over the winter and then diving down and getting them in late spring. This is our plan: Make a big beer, either a barleywine or...

11 lbs Maris Otter 4 oz of Mosaic hops (1 oz at 60, 1 oz at flameout, and 2 oz dry-hop) Mash at 152 for 60 Do a 20-minute hopstand for good measure Enjoy :mug:

Has anyone gotten their scores back yet? I know I haven't... :confused:

I've been wanting to add a large hopper to my grain mill for some time, and my friend just brought over and left me a large, plastic 5-gallon water bottle that I'm going to use for the hopper itself. So I already have a JSP mill similar to this one that I've motorized...

Did a variation of this recipe on Saturday - did 11 lbs of Maris Otter, 1 oz Mosaic at 60 and 1 oz at knockout and did a 20 min hopstand. Should come out somewhere around 45 IBUs with the AAs I had. Pitched 800 mL starter of Wyeast 1272 American Ale II on it. Fermenting away at 68 in my...

Should finish up around 1.016.

Ok, so this is how it worked out. Got my buddy to use his saw-zaw and cut the broken end off the ski pole for a clean edge the other day. While I was there, he told me he'd bought a bunch of these ferrule-type nut things for making his own tap handles in the future and gave me one of them to...

HA! Now that is a professional piece of brewing equipment. He should market it as a condenser for distilling. Some idiot interested in moonshining for the first time will pick it up in a second, I guarantee it.

Kegged up this year's batch last week. Subbed out the 2-row for Maris otter this year and the sample tastes great! Anyone else end up brewing some for St. Paddy's 2014?