“God is Good” – the early name for yeast. Blessed are the Saccharomyces Cerevisiae!
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February 18, 2008 at 5:55 pm
Great list of recipes! Thanks.
So what’s brewing right now, Rick? I’ve got an IPA I’ve recently bottled and I’m planning to brew a Belgian White Ale this weekend. Have you bottled the Barley Wine yet? How long does that beer have to age before you can start tasting it?
February 19, 2008 at 12:28 am
Right now, I’m brewing something right up your alley Phil – a belgian strong ale. 1# of belgian candi sugar, lots of pils and munich malts. 4 oz of hallertau – should be a great beer in a year or so!! Actually, I flame out in about 2 minutes, so I better get my butt moving.
The barleywine is going to stay in the carboy for a long time. Then I’ll keg it and bottle.
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