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My cranberry sour experiment. This was about 7 months ago. It's almost ready to bottle. edit: Whoops. Forgot I already posted this picture here. Oh well. I still think it's pretty. And it tastes amazing.

Just an update. The beer is out of the barrel and into the bottle. I ended up not doing anything to prep the barrel. I was going to rinse it and clean it, but when I popped the bung the rye alcohol fumes were still really intense so I thought I'd just fill the barrel and take my chances...

I was recently reading about old German beer styles and came across something called "Emmerbier." Emmer wheat, also called Farro, is a precursor form of modern wheat that was used thousands of years ago. This is a nice write up of it: http://www.germanbeerinstitute.com/Emmerbier.html...

Well, the beer is finally in the barrel. Ended up making a 10% abv rye wine. I hope it's doing good things in there.

Decided to do a Rye Wine. Due to life and other things I won't get a chance to brew it until mid-april but hopefully it will all work out.

I think I'm going to make a Rye Wine. Seemed fitting. Planning on brewing this up in a couple of weeks. We'll see how it goes. The recipe I made has this clocking in at an OG of 1.115. Should be a beast.

I just got a full on 8 gallon honey-combed barrel. I'm wondering if I leave the beer in there for more than a day or so if it will get to much wood character. That's a lot of surface area! :p

Thanks for all the good advice about this. I'd like to avoid stripping all the character out of the barrel if I can, but I'm also not in a position to fill it right away. It's been "dry" for at least a month or two. I think I'll fill it with hot water and let it swell then probably have to go...

I know it wouldn't kill everything, but do you think if I sacrificed a bottle of rye whiskey to the barrel and rolled it around in there for a few days it would reduce the chance of any weird infection?

My girlfriend just got this gorgeous barrel for me for my birthday. It's an 8 gallon Black Swan barrel that was originally used to age rye whiskey and was then used to age maple syrup. I popped open the bung to take a quick peek and there is a great residual whiskey aroma as well as what...

Sounds amazing! Count me in!

I'm headed to Toronto in the middle of March and am looking to hit some of the local go-to beer places while I'm there. Does anyone have any good recommendations? I'll have a car and was actually thinking of driving up to Barrie to go to Flying Monkeys. Also thought about hitting Thirsty...

Brewed up this Roggenbier the end of December: 2.5 lbs Vienna Malt (24%) 5.0 lbs Rye Malt (48%) 2.5 lbs Red Wheat Malt (24%) 4 oz Melanoiden malt (2%) 4 oz Chocolate Wheat Malt (2%) 0.5 oz Hallertauer @ 60 mins 0.5 oz Hallertauer @ 30 mins Did a 20 minute glucan rest at 111 degrees...

My cranberry lambic is coming along nicely after 2 months. Just transferred it out of the bucket and off the cranberries into a glass carboy to finish out aging

Old thread, I know, but I wanted to add to the Rebel Brewer love. I'm fortunate enough to work at a homebrew shop, but even we don't always carry everything I'm looking for. When I order online, I've been nothing but happy with RB. From off-the wall specialty grains (floor-malted bohemian...

So, an update. Good news and bad news. Good news is that I am now a pretty firm advocate of boiling black malt. Primary fermentation is "done" (more on that later) and the beer isn't even remotely acrid or astringent. It has a depth of flavor I've not really encountered before, but I'm not...

I just brewed a really big Russian Imperial Stout and I'm starting to have some concerns about my fermentation. These are the recipe specifics: 14 lb. Golden Promise 3.0 lb. brown malt 2.0 lb. amber malt 2.0 lb. Piloncillo sugar 0.75 lb. black malt 4 oz. Challenger hops (120 mins) 4 oz...

Finally got a chance to brew this up yesterday. My smoothest big beer brew day so far. The OG on this thing was 1.116 so I'm going to have to do some careful yeast babysitting, but I'm keeping my fingers crossed. I tasted the hydrometer sample and it was surprisingly not acrid. I'm hoping...

@JRems The Maris Otter was from Crisp, the rest were Thomas Fawcett. American 2-Row was Briess.