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I got inquisitive and opened one. Mmmm, getting better. Nicer balance between sweet and bitter. Could be cracking good in another 6 months. If they last that long. I may have to do another batch soon so that I'll have some when this batch runs out.

Decided to try one tonight. It is harsh at first. A little too bitter for the amount of sweetness. Alcohol taste is strong. Nothing has melded together. After 10 or so mouthfulls it is better. Everything I've read indicates 6 months before drinking a Barleywine, best I heed that advice. Some...

An axle from a railway carriage is very good as an anvil. Weight is your friend. A heavy stump helps.

I do some black smithing. Use a gas forge as it makes no smoke. Charcoal burns pretty fast so most blacksmiths use coal. Tell the missus "Well done".

Bottles are taken.

Bottled this a week ago. Now the long wait for it to mature. Tasted great out of the fermenter. Seems like a good balance between bitterness and sweetness.

No takers! They'll be in recycling on Tuesday.

I have approximately 60 screw top tallies that I would like to give to someone who wants them. First PM gets them. Pick up Mooloolaba, or I could drop them off of near by the Bruce highway on my way to Brissie.

Tried this recipe today. Thanks very much for psoitng it. The Bretzels taste great, I'll be doing it again.

I started a Barleywine about 2 weeks ago. I had bought a Woolies homebrand draught to pimp up with hops and a few extras for a cheap session beer, but reading about Barleywine thought I would give it a go. Recipe 1 can Homebrand draght 250 g maltodextrine 250 g dextrose 250 g brown sugar...

The cold weather has arrived. I'm going to have to reinstate the heating as the fermenting chamber is 3C below set point today. Not good.

Had one a week ago with some mates. They loved it. Aniseed is not as prominent. Chocolate flavor is coming through nicely. Will leave it for another week or two before I crack another one. So far i consider this a success.

I make knives, play bass guitar and cook.

I Finally managed to bottle this today. Aniseed flavour is now a dominant. I'll see how it ages but at this stage it is not bad but not great. Still got some good flavours but not balanced. I'll let you know what it is like in a couple of weeks when I crack the first one.

Been runing with this setup for 3 months now. It is working well. I have eliminated the heating as I don't need it. Though when I refill the freezer section with warm beer the fermentation section does drop a degree or two below set point. The rest of the time it is controlling very well...

Answering all the questions I hope. I steeped a standard malt at about 68°C at the start and 60°C at the end. I added a spoon of sugar when hydrating the yeast as it was about 6 months old and i wanted to be certain that it was active. I pitched as soon as I saw evidence of fermentation...

Thank you for this link Simon it is a big help.

I bulk prime because I have a second fermenter. I make up my bottle sterilising solution in the secondary fermeneter then fill all the bottles. The secondary is sanitised as a result. Then I transfer the beer into the secondary on top of the sugar in boiled water solution. I clean my fermenter...

Checked the gravity today. 1.019 So I think it has a bit more to go. Windsor can finish high from what I have read but 1.019 seems a little more than I expected. I am not sure if the oats and grains will cause that variation from predicted. Taste Hmm. Chocolate comes through strong. Bitter...

Had two goes at cider. First one the test 2l aldi juice 3 granny smith apples juiced 2 pears juiced Brigalow yeast (was in fridge) Only bottled yesterday not bad going into the bottle I think it will be great in two weeks time. Definitely alcoholic. Wife said it is too strong and too much like...