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I'm looking to put together a recipe for a classic Guinness-esque domestic stout. I've read up about "vatting," whereby you make a batch of strong stout to ferment with a brettanomyces or lactobacillus for a couples months, which is then later mixed in with a fresher batch of weaker strength...

Has anybody seen this funky fermentation business? It's an extract brown ale currently in secondary. I created a homemade hazelnut extract with roasted hazelnuts and brandy that I added to the beer in secondary, when this strange fermentation showed up. Primary was great, typical 48-72 hour...

Hey all, I've been lurking on the site for a few months now and have yet to say anything, so: 1) Thank you all for your helpful advice and 2) Today's edition of the New York Times has a great feature on Hop Harvesting in the Northwest...