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I just got back from Indianapolis last week after visiting my folks for the holidays. Man, I'm actually pretty jealous! Brugge Brasserie is amazing, and I managed to make it over to the Broad Ripple Brewpub as well, which was very solid. I had a few beers from the Oaken Barrel that were good...

The holy grail of beers. My friend just got back from a trip to Belgium and brought back 3 bottles of Westy 12. After we held a tasting with some friends that would appreciate it, we whipped up about 400ml of 1.040 wort to see if we can culture the yeast from the bottom of two bottles...

I saw this at my local liquor store and had to pick one up. This beer is more or less a dry hopped hefeweizen! I was a bit skeptical at first, but damn it was a fine beer. The floral hop flavor and bitterness actually blended very well with the traditional banana and clove of the hefe yeast...

I'm going to be brewing some Belgian style beers soon, and after reading Brew Like a Monk, it seems to me that most (if not all) Belgian styles essentially go through their secondary fermentation in the the bottle. Most of my searches on this topic result in people doing extended secondaries...

Ok, I just did my first batch sparge yesterday, and ended up with 71% efficiency. This is about what I was getting with fly sparging. It's not bad, but I would like it to be better, and I think I'm beginning to suspect either my thermometer or the amount of sparge water I used. My recipe...

I recently made a beer that I dry hopped, but I don't think I got quite the hop flavor I was looking for. I'm a big fan of Stone IPA, and I love the citrusy hop flavor. I used Cascade hops mostly for my recent beer, and I also used some Chinook, which is where I might have gone wrong. I'm...

My friend and I came up with a strange recipe idea that came from a beer name we thought up. Hefe de Leffe. The recipe is going to include 50/50 German Pilsner malt and wheat malt, like a hefe, but then add a small amount of dark Belgian Candi Syrup and ferment with both Belgian abbey...

Ok, this is definitely a 'wait and see if the off-flavors go away" thing, but I'm curious if anyone else has had this happen to them. I will start by saying I brewed an ordinary bitter and dunkelweizen four weeks ago, and an IPA three weeks ago. The bitter was about average IBUs for the...

Yup, I'm back with more newb questions. :) I've been having trouble with appropriate mash thicknesses for infusion mashes that involve more than one step. I wanted to do a protein rest on the dunkelweizen I made recently, so I decided to mash in with 11 quarts of water to make it a 1 qt/lb...

Let me start by saying I do fly sparging. I brewed a dunkelweizen last weekend with a grain bill of about 10.5 lbs of grains, slightly over 50% was wheat. Everything was going reasonably well until it came time to sparge. I found that my grain bed had compacted and water was not flowing...

Ok, it's supposed to be back up to 100 degrees F next week. Sigh. Either way, I've been lurking in these forums for a while now, and finally decided to register. Thanks for all of the great information I've found here so far!