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This is for research purposes (really). Bevmo ships, so I'm putting together a wish list for under the tree. Any suggestions? Current list: Affligem Abbey Ale Tripel Lost Abbey Avant Garde Ale Chimay white label Delirium Tremens Duvel Gouden Carolus Tripel Gulden Draak Orval Trappist Ale...

I made my first starter about 24 hrs ago, 1/2 gallon at about 1.060 in a 1 gallong jug with Trappist yeast (WPL500, 1 vial). I pitched the yeast at exactly the same temp as the water and I was totally OCD with sanitation. However, *nothing* appears to be happening, no krausen, no bubbles...

This is a batch of (mostly) leftovers, so bear with me name: either Trippel Brown or Trippel Bypass batch size: 5.0gal 5lb light DME 4lb amber DME 1lb carapils 1.5lb amber candi syrup 2oz Kent Goldings, 60m 2oz Kent Goldings, 30m 2xWLP500 math results from BeerSmith: OG...

The recent discussion about using left-overs got me thinking. I have in the cupboard: 5lbs light DME 5lbs amber DME 2oz Kent Goldings a spare bottle of Safale-05 That sounds to me like a simple, strong amber with a bit left over, or should I dump in everything but the kitchen sink? [EDIT...

Most of the water advice on HBT seems to revolve around high alkalinity, as one might expect with city water. I have a well with low alkalinity. I'm on a well in Redwood country, and our water comes in at pH 4.5 (no typo), fairly soft with very low total alkalinity. Not much as far as...

http://news.yahoo.com/blogs/sideshow/family-four-bears-breaks-cabin-drink-100-beers-181034427.html This calls out for a recipe name

http://www.gizmag.com/worlds-strongest-beers/15256/ For those who don't want to read - there are breweries now competing to create the "world's strongest beer". The current record holder is over 43% ABV, obtained through freezing aged beer to remove the water. It is a very laborious process...