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On April 25th, 2015, this took a gold medal in the London and Southeast Craft Brewing Competition. It won in the specialty category with 17 entries and scored a 53 out of 60, which is like a 44 out of 50. Ingredients: ------------ Amt Name...

Looking for some new books to read over the summer. About beer and brewing, naturally. For the Love of Hops is on the list already. I already have Brew Like a Monk, Wild Brews (or whatever it's called), Radical Brewing, Designing Great Beers, Brewing Classic Styles, Farmhouse Ales, An...

I was listening to The Session interview with Chad Yacobson and he mentioned doing a Brett IPA that uses NO bittering hops at all, not even late additions, that only has hops added at knockout. Has anybody done this? Any insights?

In the local market, they have 2 versions of flaked corn in the health food section. Both have JUST corn. But one of them is much redder in color and says it's "integral", which locally tends to mean it's whole grain. Reading a few threads around here, it sounds to me like flaked corn in...

Hey guys. I have a friend who may be opening up a little lounge there and she wants to carry some craft beer from a local indie brewery. Any recommendations for beers she should check out? Thanks for any input.

Anybody doing any special techniques to remove unwanted grass character when dry hopping, like steaming or presoaking your hops in warm water? Not talking about limiting contact time, talking about any other techniques. Anyone?

Anybody have any experience using Apollo for dry hops? I've read some accounts of some heavy berry notes that fade from dry hopping with them, becoming something more like a dank Columbus kind of character. Thoughts? Gotta dry hop an IPA tomorrow. At this point thinking Nelson Sauvin...

I just bottled a Belgian IPA. It's tasty, but it has a grassy note that I don't really like. The problem is determining which hop gave it the grassy note. I suspect it was Chinook. I dry hopped this beer with a combination of Nelson Sauvin, Simcoe, Chinook and Centennial. The reason I...

I couldn't find any equations or a calculator for this, so if anybody knows either, that'd be great. I just added 160 ml of whiskey to a RIS (along with the wood that was soaking in it). This is 20.75 liters at 9.8% abv, for the stout, mixed with that 160 ml of whiskey that is 45% abv...

The folks I order yeast from are out of my first and second choice yeast for a beer I'm gonna make. I aim to make a lower gravity version of Gingembre et Pamplemousse, in my drag down recipes here. They had WLP565, the Dupont strain, though, so I got that. I've read a million comments on...

I've read around a bit on this site and elsewhere about the comparisons between Black Patent and Roasted Barley (unmalted), that Black Patent can be harsh and ashy and that roast is more rounded and complex and less harsh. Where I live, we make do with what we can get, and Castle's Black Malt...

Supposedly the same strain as Wyeast 1007. Wyeast's site lists the fermentation range as 55-68, whereas White Labs lists 65-69. I've found in the past that White Labs information on temps is not very good. Their site says you can ferment cooler, but be wary of sulphur, which the yeast may...

I haven't done this in the past and had tasty results, but was just wondering if it's recommended to precook flaked barley before adding to the mash. Thoughts?

Reading around, I've found people making dark and light candi sugar by carmelizing sugar. I've also read some folks saying that when making darker candi sugar, the resulting carmelized sugar can leave too many unfermentables in the beer. I've used carmelized sugar once. Used 400 grams, so...

Anybody going? A friend and I are going. Tickets already bought. If you intend to go, best buy your tickets ASAP as they'll sell out. More info here: http://copenhagenbeercelebration.com/blog/?page_id=36 Tickets here...

Hey guys. I haven't brewed extract in about 15 years. Recently, here where I live, I saw a brewer making an extract batch and he was boiling his steeping grains. And another friend in the States just started and did his first batch. He bought some simplified book about brewing in...

Hey guys. So, I've been brewing beer for 15 years, so I know all of those techniques. Started making mead last year as well, but have only made 4 batches of that. All are tasty, so working out well. We bought a little piece of land this year to build our house on in a few years. We're...

Hey guys. So, read around a bit and wondering about cork prep for bottling. First off, I'm using these colmated corks from Portugal by way of Germany: http://www.gueltig.com/index.php?id=443&L=1 I've read various ways of doing it: Boiling the corks, soaking them in hot water for an...

I first used Columbus hops to make a single hop beer 13 years ago, and loved them. Back then, they became one of my favorite hops and I used them quite a lot. Along with Crystal and Chinook, I'd say they were one of my main hops in the old days. Fast forward to 2 years ago when I restarted...

Looking into yeasts for mead. I will likely generally be making dry meads. From reading over the Lallemand yeast library, these look nice to me. Anybody have experience with these yeasts with mead? What's the word? D47: From the sounds of this, it could be a good house yeast. Sounds...