[tygo]

At least until I get my barley patch planted... and harvested... and malted.

This reminds me of the mustard obsession article from the Onion that someone posted in the Pub awhile back. 

[morticaixavier]

At least until I get my barley patch planted... and harvested... and malted.

This reminds me of the mustard obsession article from the Onion that someone posted in the Pub awhile back. 

Yeah well, Perhaps I am a little obessed. But come on, growing your own beer from the dirt to the drink just sounds so cool.

[morticaixavier]

Well, the all munich barley wine is in the fridge with a wYeast 1049 cake from the 5 gallon starter I made last weekend and it is spewing it's guts all over the inside of my fridge

Pitched around 11:00 PM on saturday and it had a nice 6 inches or krasuen by morning. Checked it last night about 24 hours in and the airlock was filled with crap and the floor of the fridge was covered in beer. I removed the airlock to clean it out and got a face full of krausen and hop pellet detritus. mmm.

Checked again 1 hours later and the airlock was once again clogged so i replaced it with some sanitized foil and will deal with cleaning up the mess when I get home tonight.

you know you always 'KNOW' about the exothermic reaction but I also have a 5 gallon pail of basil ale in the fridge, both have stick on thermometers and the basil is steady at 58-60 while the BW is cruisin at 66-68. so there it is, 8 degrees spread between a vigourus big beer and a slow to start small beer (only pitched 1 vial of white labs 002 in the basil as it is only around 1.040 and the yeast was very fresh (mr malty said it was okay).

**EDIT** that would be Wyeast 1098 excuse me