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Wanted to get some opinions on this. Do you think that there's a market for good, traditionally brewed German beers in the American Craft Beer landscape? The stuff that gets imported tastes like crap by the time it gets here, and is usually from the German equivalent of BMC to begin with. I...

Looking to brew my first Lager, a Munich Dunkel or possibly an Oktoberfest. I'm looking for a really bready, malty profile, and was hoping to get some thoughts on relative maltiness of different yeast strains. I've got either Wyeast 2206 Bavarian Lager or 2633 Oktoberfest Lager Blend in mind...

I know this has been touched on in a few other threads, but I just wanted to put it out there and get a couple of opinions. In order to reduce the oxidation effects of dry hopping, I usually add my dry hops as the primary fermentation is finishing up. I still want a little bit of fermentation...

I've noticed that if I gently swirl my primary to rouse the yeast (in the event of a slow fermentation), I get a little oxidation. It doesn't take much, but I definitely get a cardboard taste. I know that theoretically, the CO2 forms a blanket over the beer, but that hasn't really helped me...

Anybody have any experience using a single temp infusion mash for a beer with a large amount of flaked or torrified wheat? I'm brewing a Belgian Wit with roughly 50% malted barley and 50% torrified wheat and a small amount of flaked oats. My system doesn't really support multi-step mashes...

Don't worry, this isn't another "how do I brew a fat tire clone" post. However, I am interested in replicating the pronounced biscuit flavor profile that it has. All of the clone recipes out there, and the general biscuit malt guidelines, have something in the neighborhood of 5-10% biscuit...

I'm trying to brew something that really embodies the term liquid bread. I'm looking for a really bready, toasty, grainy beer. Something along the lines of an Oktoberfest, but even breadier than that. Just like the term suggests, basically a warm loaf of fresh bread in a glass. I'm looking...

Couldn't find much in a search about this. It sounds really simple and I feel slightly retarded about asking this, but does anyone have a technique for making sure that when I drain beer from my carboy into my keg via a spigot and gravity, that the beer completely fills the tubing and flows...

Any suggestions for a dry ale yeast that ferments relatively clean (low fruit/esters) but leaves a decent amount of residual sweetness. I'm thinking Safale 04 fermented in the low 60's, but am open to anything.

I heard on one of Jamil's podcasts that he likes to go roughly half pale chocolate and half regular chocolate malts in his brown ales or other ales that call for chocolate malt. He says it adds a layer of complexity and a little toasty flavor. Anyone done this? Were you able to taste the...

Did a search, but couldn't find much. I bottled a Belgian Dark Strong Ale about 8 months ago, and half the bottles carbonated fine, the other half are flat. This is probably due to some bad bottle caps, or is it something else? I can't think what else it would be, as all of the beer was...

I just got a 10 gallon blingmann and one of the bigger morebeer immersion chillers. The chiller fits just inside the kettle, but the temperature probe gets in the way. Is the solution as simple as bending the chiller to make it fit around the probe, or are there some problems that might arise...

I believe that the grain bill for a Stone Pale Ale clone from BYO magazine is like 10 pounds two row, 1.5 pounds Crystal 60, and 6 ounces Crystal 75. Is it just me or does that seem like a sh!tload of crystal? Wouldn't that be way too sweet? I love the beer and would like to brew a clone, but...

I've noticed that there are a few spots of rust in my glass carboy, probably from the rust on my carboy brush. They're little tiny streaks, mostly at the neck. Is this something to worry about, or no big deal?

I'm brewing a recipe with roughly equal parts 2 row, munich, and vienna. I decided to add half a pound of biscuit. Do you think the biscuit will interact well with the munich/vienna, or will it be lost in the malty flavors of those two? Any ideas?

I am thinking of brewing an amber ale and splitting the wort into two batches and fermenting one with Nottingham and one with Wyeast American Ale II 1272. Any thoughts on the outcome for the 1272? Do you guys think that there will be an appreciable difference? I'll probably ferment both at...

So my lady and I are eating at a small chain pizza place with a pretty decent draft beer selection. I order a French Broad Brewing Company Altbier (which I've never had) and she gets a Victory Hopdevil. The waiter, a friendly college age kid, brings out two very hoppy IPAs. After tasting...

I brewed a hefeweizen last year using Wyeast's 3068 Weihenstephan Weizen Yeast, and it turned out pretty good. I'd like to brew a similar beer again, but want to dial down the bubblegum/banana flavor just a little. Any input on a different yeast? I'm thinking maybe the 3056 Bavarian Wheat...

The base safety officer here at Al Asad sent these out the other day. They were taken in one of the buildings here. This would make for a fairly sh!tty day (pun intended). If it's not dust storms or knuckleheads shooting at you, it's getting your anaconda bit by a cobra. On the bright side...

Had to post this. This is what it looks like outside right now in Al Asad, Iraq. There is nothing wrong with the camera. I'll be picking sand out of my ass for the next two weeks. Needless to say we aren't flying much today.