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I just brewed a partial mash version of BierMuncher's Black Perl Porter. This was my second time brewing this beer; the first time went perfectly. This time, however, I'm getting some ridiculous gravity readings for the OG, and I just wanted to check with you guys that they couldn't possibly be...

This was an experiment to see what Argentine Cascades are like, and also my first stovetop all-grain. The result is strange but drinkable. The aroma really pops. In retrospect, I would tone down the Argentine Cascades a bit -- as brewed, the aftertaste can have an almost aspirin-like bitterness...

So I just kegged a batch for the first time yesterday, and I'm trying to force carbonate it with the set-and-forget method. I put the keg & tank/regulator in the fridge at about 5:30pm yesterday and set the keg-side pressure to about 12.5 psi, tank and regulator open. I checked on it at...

So as I understand it, California Common and Cream Ale are the two American beer styles made by fermenting lager yeasts at ale temperatures (frequently, anyway; see the wiki). I was thinking of brewing a cream ale in the next week or so, and would like to try this technique. My question is...