Recent content by Mattang

Wouldn't it be easier just to change the requirements for American IPA to allow for darker beers? Or are people brewing darker IPAs with the goal of more roasted flavors? I'm going to enter my dark IPA ina competition and it kills me that it has to go in the Specialty Beers category...

I just found a bottle of the 2007 vintage ale I had stashed away and it looks like there's yeast at the bottom. I wonder if it would be possible to harvest that yeast. If you could somehow get a bottle of it, that would allow you to get as closer to cloning that beer.

I am planning to bottle two batches tonight. One is an Oatmeal Stout. The other is a Ginger Blonde Ale. Both of them used Munton's Premium Gold yeast. I am new to the home brewing thing and would like some advice on what to do with the yeast cake. I have a couple of Cooper's Canadian Blonde kits...

Still fermenting...

Thinking of boiling the hops in just water and using that to sparge and am wondering if there's any reason why this wouldn't work.

I have started doing mash in a bag as it seems to work very well for relatively small batches. The biggest kettle I have can only produce about a 6 gallon batch. I've read different opinions about sparging the grains in the bag. I was wondering if it would be possible to boil the hops in a...

I used a recipe for Schwarzbier but didn't have lager yeast. I also changed the hops used and added some adjuncts. Now I'm not sure what I've brewed would be classified as. 8 lb 2 row base malt 1 lb Carafa III Special 2 lb Dark German Munich 1 lb Rolled Oats 1 cup blackstrap molasses ½...