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I have tried unsuccessfully to clone Duvel in the past. The ingredients are simple enough Belgian Pils, Styrian Goldings, Czech Saaz, WLP 570, some sugar to increase OG. I throw in flaked barley for head retention. While this has been good, it was not close to a clone. I was on the Duvel...

Just because I haven't seen much about making a sour rye. I thought I would post the beginning of this process I started last Friday for brewing a Sour Apricot Rye. I used a high percentage of rye because with the strong flavors of Brett, Lactic Acid, Acetic Acid, and Apricot I didn't want...

In an effort to push the envelope of hard to believe anyone could actually pull this off beer products Stone is introducing Arrogant Bastard Shotz. http://www.arrogantbastard.com/shotz/

Yesterday I brewed my first Berliner Weisse. I pulled many of the suggestions from this forum including the no-boil technique. Recipe/process below. 3.5lbs Belgian Pils 2.5lbs White Wheat Malt .5lbs Flaked Barley 1oz. Hallterau mashed for 15 minutes at the end of mash. I slowly...

I was lucky enough to be in Holland last week, Utrecht to be exact. Utrecht is about 30 minutes south of Amsterdam by train. I made the pilgrimage to Kafe Belgie. 20 beers on tap, 200 more in bottles. Was pleased to try some things I do not believe are available in the US. Leffe Bruin...

My mother went to a nursey in the Denver area and picked up a hop plant. She didn't know to ask about variety. The only marking on the label is Humulus Lupulus Neomexicanus Native Hop Vine. I searched Google. I could find a little botanical information, but not much for their production of...

I have not yet made a sour ale, although I have a lot of interest in brewing a Flander's Red/Brown or Kriek. There are some things that seem consistent for instance a minimum year long fermentation. Don;t really on hops for bittering only preservative qualities. Even these I am sure could be...

I entered my first competition a few weeks back. I didn't do so well. I got back good comments so I was pleased regardless. I am not disagreeing with them I am just hoping to dissect their comments to improve for next time. I brewed an 18A Belgian Blonde. Simple recipe. 6lbs Belgian...

Even though I heard heard the horror stories of dropping a full carboy I had until now managed to avoid it. At least it was only full of sanitizer. Other than the minor cut on my hand, only my pride and wallet were hurt needing to replace with a Better Bottle. I was rushing to drain the...

Sorry I did not take pictures. Since a pint of water always ways a pound, and there are 8 pints in a gallon a 6 gallon plastic fermenter plus the weight of the bucket will give you an easy way to measure and get up to 50 lbs of pressure for a hard cheese press. This balances easily on a...

Freaking amazing beer list! Not just Stone products also Ommengang, Russian River, Avery, too many to remember. Opted for the Cali-Belgique IPA then the Avery/Russian River Collaboration Not Litigation. Both were amazing. Fantastic food too!

The alchohol bite is a bit too much when young on Ten Fidy Imperial Stout. However like the rest of the Oskar Blues brews this comes in cans. Can you or should you cellar a 12 oz can? How long is acceptable. BTW - I am quite fond of everything from OB. Old Chub is by far the best beer...

I haven't used either Whirfloc or Irish Moss yet. I know the point is to help "clear" the finished product by collecting the proteins at the at end of the boil so they can be siphoned off the wort. I can see the point of using this is in lighter colored beers. Why would you use this in a...

I know big suprise in a state where you can throw a rock and find a good beer. After years of wondering how this crazy beer making process worked I found a brew on premises across town. Brewed my first batch like a cooking class. An extact NewCastle clone. Everyone was pleased with the...