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I don't know what I was expecting, but it pretty much tastes like Guinness to me. Head looks darker and fluffy, though. Had a bit of malt taste before hitting the standard dry Guinness aftertaste. Anyone else's thoughts?

I've been trying to find this beer for some time now (I have no idea why at this point. It's not particularly unique.). Does anyone know if this is sold in Illinois or the nearby area? Thanks!

I searched this forum and google to find any beer recipes with actual black currants in them and couldn't find much at all. I'm working on a "holiday porter" and while racking to clear, I noticed some black currants on the kitchen counter (normally for oatmeal). Put 1/3 cup of currants into a...

What's the fastest that your beer has passed initial fermented (krausen up and back down into the beer)?

I've read that this yeast needs a lot of extra oxygen to get started. I pitched a new batch of beer on a cake of it and two days later, there's no krausen-- but semi-airlock activity. Is it worth shaking everything around to try to work up the yeast or is it better to re-pitch a yeast in...

My girlfriend and I have been to some restaurants that offer Young's Double Chocolate Stout with a shot or so of Lindeman's Framboise in it to give it even more of a "dessert beer" flavor. It's something you wouldn't want after mowing the lawn, but I have to admit that it does taste good with a...

I'm making my first yeast starter right now. Mixed 2 oz DME with 500ml water, heated it up in a pot for 5 minutes and stirred, then added to Erlenmeyer flask, boiled for 15-20 minutes. It's now cooling down and there is a noticeable amount of DME on the bottom of the flask, as if it didn't mix...

I brewed up a Belgian ale with an OG of around 1.085 and pitched a Wyeast 1214 XL smack pack that had been inflated for about 12 hours (but no starter). Fermentation began within 24 hours and is now vigorous. I've read that the strain on the yeast can lead to "off-flavors," and although I'm...

Been extract brewing for three years, considering taking the plunge into all grain. This forum is really useful, thanks.