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Say, SeaMont, with your rye IPA is that really only 0.5 oz or did the "." get kicked in by mistake? It just seems like that is hardly any. Thanks

Actually I've had fermented mare's milk several times on travels to Asia. Not bad but a fairly sour taste -- rather reminiscent of the old, old stouts produced in casks. If you go ahead with this, I would definitely recommend skim milk -- the fat could really muck it up.

I have a recipe for Ayinger's Oktoberfest clone. However, it calls for Bierkeller light malt and the only places I can find it are small online distributors that want astronomical prices. Does anyone know of something I could use from, say, Northern Brewer supplies, Austin HOmebrew or Midwest...

Be sure you put it in a secondary for at least two weeks, I use Irish moss as well. Remember also that if it is murky, you can cold chill pretty easy these days if you're north of the Mason-Dixon line.

I'm trying to culture some yeast out of a bottle of non-pasteurized beer I bought. I plan to make a clone of the beer I bought and thought it would be fun to use the same yeast that they do, IF I can get it to grow. It is a lager yeast so my question is whether or not it would be OK to grow it...

I've worked with Brett some and its activity is so slow that putting it in a starter is a waste of time. Just dump it in and wait awhile. If you don't have some awful-looking gunk show up in a month, get a new batch. How long are you planning to leave it in total time?

Hi gang! Can someone bail me out again? I have a recipe for a dopplebock that calls for a pound of Bolander Munich. However, I can't seem to find that with either Northern Brewer or Midwest Brewing, which are the two online folks I mainly order from. Any suggestions for what would be a...

why is the top layer dark? If the yeast are falling out, wouldn't the dark layer be on the bottom?

I have a major problem I've not encountered before. I am brewing an extract -- the recipe is for Northern Brewer's Imperial Slavic ale. Original gravity was 1.100. Fermentation was wild and crazy -- Wyeast Irish Ale 1084. Afte 14 days, no more bubbles and the gravity was 1.016 -- excellent...

In the recipes I see and the kits I have purchased, they advise you to boil for 60 minutes. Yet I saw a recipe today that said to boil for 90 minutes. What is so special about 60 minutes? What if I boil part of the extract for 60 minutes and part for 30 minutes?

To get more oxygen into my wort, I am planning to whisk the **** out of it just after pitching the yeast. Will this harm the yeast in any way? Thanks.

Ok, I really f*&^%ed this up. I bottled last night and, to make a long story short, only about 1/3 or so of the 5 oz. of corn syrup mix got into the beer. Will this give me even close to enough carbonation? Or, should I pull the caps off before anything really gets going and drop a carbonation...

I just got a package from UPS. The jackasses set the package in my pickup truck for some reason (it's sitting outside) and it is 10 degrees outside. So the yeast (through the activator pack) feels of the same consistency of a snow cone! The yeast is 1084 Irish Ale. Think it's worthless...

That's all I need to know -- this is great. Thanks a lot!

This is great! I've never AG'd before though. Any suggestions on converting it to a partial extract recipe?

That would be fantastic!!!!! Wow!!!!! Thanks!

Hi! I travel to Russia once or twice a year and love the Baltika stable of beers, especially 6 and 9. I have googled numerous times and can't find a clone recipe for either of those. Anyone know of one? BTW, if you can find them in a store, buy either of them. The 6 is a delicious baltic porter...

I have an imperial stout brewing with an OG of 1.09. I m using Wyeast 1056 that was in a starter before I pitched it. Here's the situation. Things were looking great. At 8 hours after pitching the yeast they were really active, foaming, the fermentation lock is going big-time, etc. I had...

What happens if you pitch your yeast into a wort that is the wrong temp? I had trouble getting my wort to cool down and panicked a bit when it finally hit 75 degrees F and pitched the yeast. However, the yeast, Wyeast 2308, Munich Lager, took off like crazy and is doing well. AT 48 hours into...