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http://pubs.acs.org/doi/abs/10.1021/jf034631z?prevSearch=%255Babstract%253A%2Bbeer%2Besters%255D&searchHistoryKey= The aging and consequent changes in flavor molecules of a top-fermented beer were studied. Different aging conditions were imposed on freshly bottled beer. After 6 months of...

I keep seeing in various threads the idea that hard water is good for dark ales, usually when the brewers dark ales are coming out well but their light beers aren't. It's not as bad (or stupid/dangerous) as the "Bleach is not effective unless you add vinegar" myth, but still....?? Jim

Some interesting info and color chart for those interested: http://www.beercolor.com/products.htm Jim:mug:

Anyone remember Ballantine IPA? I tasted it when they revived it in NJ around 1995, it had a unique taste, supposedly from aging in oak but more likely some flavoring added. I wondered what it was. Here's an ad for the regular ale, where they claim to use Brewer's Gold hops...

I haven't brewed for awhile, but when I was I found that I really needed to make a starter of actively fermenting yeast to get consistently good results. All the dry yeast beers I made had off flavors. Before switching to liquid yeast, I first tried a few batches with temperature control...

Anyone tried this "new" cultivar from New Zealand? http://tinyurl.com/ybbxt4q Jim:mug:

Hello everyone, new member here. I want to ask if anyone knows what the meaning of the oil percentages given on the wiki pages for various hops (such as Perle) is. If you add up the percentages for alpha acids, myrcene etc the number is greater than 100%. Thanks Jim:mug: