Barleywines.

[Patchez]

I can't recall in my present state... inebriated. Someone mentioned the lack of barleywines on the market. They had a valid point.

As a counterpoint I offer this. Brew. Your. Own.

[oettinger]

What the heck is Maris Otter Liquid?

[Patchez]

Marris Otter liquid extract. The last word was continued on the next page.

[oettinger]

Ah ok

[mistah willies]

So many bon mots throughout the forum that may go unnoticed unless one is properly inebriated...

What the heck is Maris Otter Liquid?

Marris Otter liquid extract. The last word was continued on the next page.

Ah ok

The missing word is "malt"
but what is hilarious is that any of this actually makes sense

Otter juice *hiccup*

[Rye and Coke]

Ha, that was me. Yeah, if I could make the stuff I damn sure would. Alas, it is now summer, so it's on to lighter fare.

Now I'm into this mead I've been drinking. I feel goddamn violent and archaic! Like a Namibian warrior with a cask of honey wine, screaming like a madman and ready for war.

Or I could just be hungry.

Yeah, I think that's it. I made spaghetti

[Badfellow]

1) Why use liquid/malt syrup extract when you can go all grain?

2) On heavier gravity recipes such as barleywine, you will want to oxygenate the wort before fermentation. This gives the yeast a leg up in the fuckton of work they are about to perform on your behalf.

3) Force carbonation? Personally, as a guy who holds a master brewers diploma and a BS in fermentation sciences, I piss on that. A beer that is krausened and/or bottle conditioned takes a bit longer and a bit more work but is eminently worth the results.


Anyone with a pulse, a kitchen and $150 worth of basic equipment can brew their own beer for pennies per pint. I'm always happy to help others in pursuit of such a noble endeavour.

[Patchez]

1) Why use liquid/malt syrup extract when you can go all grain?

2) On heavier gravity recipes such as barleywine, you will want to oxygenate the wort before fermentation. This gives the yeast a leg up in the fuckton of work they are about to perform on your behalf.

3) Force carbonation? Personally, as a guy who holds a master brewers diploma and a BS in fermentation sciences, I piss on that. A beer that is krausened and/or bottle conditioned takes a bit longer and a bit more work but is eminently worth the results.


Anyone with a pulse, a kitchen and $150 worth of basic equipment can brew their own beer for pennies per pint. I'm always happy to help others in pursuit of such a noble endeavour.

The use of liquid or Dry malt extract for me cam out of a lack of equipment when I started. I only had a 3 gallon kettle so I steeped a partial mash to boost flavor then added the malt for the sugar. Now that I have the larger rig I do mostly all grain. I'll still do a partial if I don't have time for a full brew day.

Force carbonation is great for kegging. Conditioning a Corney keg is too time consuming.

[Patchez]

1) Why use liquid/malt syrup extract when you can go all grain?

2) On heavier gravity recipes such as barleywine, you will want to oxygenate the wort before fermentation. This gives the yeast a leg up in the fuckton of work they are about to perform on your behalf.

3) Force carbonation? Personally, as a guy who holds a master brewers diploma and a BS in fermentation sciences, I piss on that. A beer that is krausened and/or bottle conditioned takes a bit longer and a bit more work but is eminently worth the results.


Anyone with a pulse, a kitchen and $150 worth of basic equipment can brew their own beer for pennies per pint. I'm always happy to help others in pursuit of such a noble endeavour.

The use of liquid or Dry malt extract for me cam out of a lack of equipment when I started. I only had a 3 gallon kettle so I steeped a partial mash to boost flavor then added the malt for the sugar. Now that I have the larger rig I do mostly all grain. I'll still do a partial if I don't have time for a full brew day.

Force carbonation is great for kegging. Conditioning a Corney keg is too time consuming.

Also this article was out of a homebrewer magazine. Not aimed at guys with a BS in brewing. More aimed at me Harry Homebrewer. Unschooled and uncivilized.

[Badfellow]

I ain't knocking the article. Just saying that homebrewers are capable of making world class beer. Even ax wielding barbarian types such as yourself.

Force carbonation is great for kegging. Conditioning a Corney keg is too time consuming.

Whaaaaaaaat? Just add a little fresh wort (or even priming sugar) and it's ready in two weeks, and you don't need a CO2 tank or a regulator to do it.