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The Home Brewer's Guide to Vintage Beer and its followup book Let's Brew are recipe books by noted beer historian Ron Pattinson, blogger of http://barclayperkins.blogspot.com , aka Shut Up About Barclay Perkins. In case anyone is wondering, I have no connection to Pattinson except for being a...

Thanks, I'll post it there.

I'm writing up my impressions of a couple of Ron Pattinson's recipe books and wanted to post the review, but wasn't sure where would be the best place. It's getting a bit long, and rather than dump it in an inappropriate subforum, I thought I'd ask first. Would this be the right subforum, or is...

I was curious what was written on homebrewtalk about Belle Saison yeast and I saw this thread lasted for three years and had 64 pages of posts. Whoever started this discussion must be some kind of brewing master. A veritable genius. Probably really handsome too. A legend? Legend in his...

I'd like to get a test done on my tap water for brewing, and while I'm doing it I thought I may as well get it checked for lead. The overall water utility report is OK on lead, but I live in an older house so who knows what's going on with the pipes. Does anyone know if Ward Labs brewing...

The mention of bottle conditioning on the label is what led me to want to try to harvest it. I read one reference to them reusing their yeast, so it's very likely they've had a bit of drift from what they originally picked up. It should be an interesting gallon or two experiment.

Does anyone know anything about the yeast used by Hobsons, whose Mild was awarded the 2007 CAMRA Champion Beer of Britain? http://www.hobsons-brewery.co.uk/our-beers/hobsons-mild/ On a whim I bought a bottle of Hobsons Postman's Knock and saw that it's bottle conditioned, so I thought I'd...

I just opened the first bottle of a shot in dark at making a "seefbier" -- an old Belgian barley/wheat/oats/buckwheat type of beer. I had no reliable recipe so I decided to mash 2 row and wheat malt with a cereal mash of oats and buckwheat. To be efficient, I cooked up the oats and buckwheat...

The Baltimore City Paper has published an excerpt from a new collection of H.L. Mencken's writings -- an excerpt where he describes his home brewing in Baltimore in the 1920s and into 1930...

I am in the process of cultivating a batch of yeast from a bottle of Coniston Bluebird Bitter and I'm still deciding on a recipe. So far it's growing and smells good so I'm keeping my fingers crossed. I've read that their yeast is a unique strain and it's also a cousin of WY 1275 and WL 023...

Apologies if I missed an FAQ somewhere. Someone asked me what Wyeast and White Labs numbers meant, and I had to say I was stumped. Is there any kind of system behind them? I know they often lump yeasts together by nationality, but there are exceptions -- at one point, the Wyeast progression...

Prompted by your post, I did another search, and this is the only thing I found: http://www.brewtoad.com/recipes/seef-streets It looks like a decent enough starting point. The articles I've read all put barley as the first listed ingredient, so maybe I'd do a bit more barley and less wheat...

For a ton of posts from the German forum hobbybrauer.de go to Google and enter into the search box red malz site:hobbybrauer.de I had to click on the link Translate this page since I don't speak German. The automated translation is a bit rough, but you can get the gist of it. Some of...

Just to drill down a bit, I want to stress that sunlight is the key -- I initially tried just letting the first lid sit out inside, but time by itself wasn't enough. Blasting them with direct exposure to the sun really helps, no doubt some combination of UV and heat being the difference between...

Just to drill down a bit, I want to stress that sunlight is the key -- I initially tried just letting the first lid sit out inside, but time by itself wasn't enough. Blasting them with direct exposure to the sun really helps, no doubt some combination of UV and heat being the difference between...

I have a number of gallon pickle jars I use as mini-fermenters for small batches. I've found that leaving the lids outside where they get direct sunlight for a week all day kills the smell very well. You'll get best results in the late spring/early summer when the days last longest and sun is...

I have a number of gallon pickle jars I use as mini-fermenters for small batches. I've found that leaving the lids outside where they get direct sunlight for a week all day kills the smell very well. You'll get best results in the late spring/early summer when the days last longest and sun is...

Since Thanksgiving is the season for leftovers, I thought I'd make something out of leftover stuff in my freezer so I can start the new year with a clean slate. Any thoughts or input on the following? For malt, I have 5 pounds of wheat, 3 pounds of 2 row, plus a pound mixture of mostly 2 row...