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I plan to brew this soon too. Here is how everything is listed on the official recipe downloaded from the Sierra Nevada website. Obviously this is not scaled to a 5 gallon batch like the AHA did: I think part of the beauty of over 1,000 breweries, plus homebrewers, making this is that some...

Quick update on my usage: I taste tested my kellerbier turned sour project a little while ago and two things of note: 1) The acetaldehyde is gone as far as my tastebuds can tell. 2) It smells nice and tart, but upon tasting it was fairly weak. It's been about 7 months and there weren't too...

I recently harvested some of this yeast from a bottle as well. My second step up starter formed a pellicle like film on top after leaving it for 2 weeks. Smelled fine and I decanted the stuff off the top and pitched into 4 gallons of wort, anyways. Just wondering if I contaminated it, or if you...

I had brewed a kellerbier a while back that produced some noticeable acetaldehyde. I tried letting it age out but it didn't improve, so I just racked the 2.5 gallons that were left in the keg and pitched a packet of GY SCF into it. The FG of my Kellerbier was 1.015 and the IBU's were high for...

3 weeks in, carbonation is where it should be. Not as much grainy flavor as before, though still noticeable. Floralness has dissipated. Fruitiness is still there, leaving me to believe it's a byproduct of the yeast and not from the hops. Still is on the slightly sweeter side of the balance...

8.5lbs Pale Malt 6oz Wheat Malt 6oz Crystal 10 Malt 0.6oz Magnum hops, 13.0%AA @ 90 minutes 1.0oz Hallertau Hersbrucker hops, 2.5%AA @ 1 minute 2 packets of 34/70 Lager yeast Single infusion mash at 152 for 60 minutes. Collect enough wort to boil for 90 minutes. Chill to lager temps...

On to the third year of growing in my front yard in Boston. This year the bines came out of the ground really thick and don't bend around the lattice as easily as in past years. I kinked one of them.....it healed and stiffened up, but it is definitely not ideal, so be careful!

A friend of mine just did a collaboration with a chef in Boston to create a truffle beer. They chose to do a porter. I don't have any recipe info, but I can tell you it was a very expensive batch of beer...

I've noticed that some days when I have a beer from my tap it tastes super flavorful and everything I hoped for, but other days it is like you describe, just "meh". The next day it might be back to awesome. I tend to think nothing of it and attribute it to what I've been eating or drinking...

Another thumbs up for the guy, Josh, who runs this shop. I spent 20 minutes or so picking his brain on Friday after work. He seems like a great guy. Josh used to be a teacher before getting into beer and as such, hopes to do some more advanced classes for homebrewers, particularly on water...

The beer overall is a tad sweet, not sure if the Dark Candi contributed to that at all as there was only 4 oz of it. I was surprised at the high FG, too. Tested it with a 2nd hydrometer just to be sure and got the same result. Wondering if the melanoidin was partly a cause of this or if I just...

This turned out great. Very drinkable. This keg won't last long.

I am having trouble coming up with an exact style for this recipe. I normally wouldn't care, but there is a homebrew festival coming up where I will be serving this and people are going to be asking me.....for now all I've just been calling it is my Summer Roggen. Any suggestions...

While my buckets feet aren't falling apart, I can see it happening with long term use. I'll have to keep an eye on that and report back if they do fail at any point. My only real problem is the stopper for the airlock. Mine was sliced after the first insertion. SS graciously sent me a...

I drilled my thermowell hole in the dead center. Just fermented an Oktoberfest in it and it worked perfectly. For the size of our fermenters, I don't think it makes too much of a difference where you put it.

Gravity was steady at 1.010 last night so I racked it to a keg and hooked up the CO2. The sample had a nice, hazy golden color and tasted a bit like bananas and spice. Interesting brew for sure. I assume the banana flavor is from the yeast still in suspension. Some time in the keg at 38 degrees...

Took a gravity reading yesterday. I am at 1.010 and it tasted pretty awesome. Excited for this to finish up so I can fill my keg with it.

No car and staying downtown.......She could take the Green Line subway train out to Newton Center and go to the Craft Beer Cellar, which is one of the best resources for Massachusetts beers around, but since there are 4 different Green Lines, it could prove tricky. Her options most likely are...

a filler for the flow control faucets!?! HUZZAH!

I think you should end up A-OK. I did a Roggenbier recipe with similar traits that people went crazy over. I think I would sub out the chocolate malt for something that is debittered like Carafa Special or Debittered Black Malt. I am not sure how much roasted flavor of the chocolate would come...