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I just had to share this, based on some research I've been doing for kitchen remodeling--a recycled glass countertop made from beer bottles. This style is called "Alehouse Amber" and would be perfect for someone building a bar at home... doubt the wife will let me put it in the kitchen...

I am making a brown ale that calls for cascade and nugget as bittering hops and fuggles as flavor/aroma hops. I noticed my organic fuggles are significantly lower in alpha acids than what is listed in the recipe (recipe: 4.7% vs. mine: 2.7%). Should I try to keep the same amounts of hops in...

I was listening to Jamil's podcast about Belgian Golden Strong Ale, and he said the style should be carbonated to 4 volumes,but then he said regular bottles cannot hold that much pressure without breaking. While I know that thickness of bottles probably varies quite a bit, does anyone have...

While I know a 90-minute boil is desirable for driving off DMS in all-grain recipes, especially with pilsener malts, do I have to worry about that when using extract (e.g., Breiss Pilsen Light LME)? Or is the DME removed during the extract-creation process? Greg