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Allsopp's Arctic Ale 1852 England the starting bid is only $89,900! http://www.ebay.com/itm/Worlds-oldest-documented-bottle-ale-Allsopps-Arctic-Ale-1852-England-sealed-/190668170780

A new problem for me: I made a British Special Bitter with a very simple grain bill - maris otter and a little crystal. I used WLP002 pitched from a healthy starter. If anything, I OVER pitched a little. Fermentation was normal at 65-67 degrees. Time from pitch to bottle was 5 week - all of...

Rant on: First let me say that I have absolutely no problem with anyone brewing or adding anything they want to make beer that they like. Second, let me also say that I am NOT someone who believe in strict adherence to style guidelines. if you want to brew something outside of the guidelines...

I brewed up a 3 gallon batch of Jamil's oatmeal stout (OG 1.055) and pitched a very fresh vial of WLP002 - a yeast I've never used before. I placed the fermentor (a plastic bucket) in my basement where it's 66-67 degrees and went to bed. 8 hours later - no activity in the airlock, nothing. 24...

Any thoughts on storing packets of dry yeast in the freezer as a way to ensure viability for long term storage? Good? No Good?

Anyone know where I can buy some of these hops? I haven't ben able to find a local or online source for them.

I've just completed my first attempt at creating invert sugar No. 3 I think I got the color about right but I wonder if the taste is right. I have no idea what it's supposed to taste like. I get a lot of molasses with a slightly burnt, slightly bitter flavor. Is that about right or did I do...

OK here's a dumb question but I've been wondering about this for a while now: Everyone talks about using "RO" water - which I assume is "Reverse Osmosis" water. I can buy jugs of spring water, filtered water and distilled water, but I can't find anything that labled as "Reverse Osmosis"...

Anyone know where I can purchase some brewer's caramel color in the US? Every source I can find is in the UK and I don't want to pay for overseas shipping if I can avoid it.

I understand that if I'm brewing a dark beer using soft water I will have to raise the bicarbonate level in the mash water to get the mash to the proper PH range. I also understand that having a high bicarbonate level in my sparge water may lead to the extraction of tannins as the PH of the...

I'm trying not to obsess over water chemistry but.... I'm planning to brew a dark mild (lots of dark malts) and according to Bru'n Water, I need to add bicarbonate to get my mash PH up to the right range. I can't do this using baking soda without blowing out the sodium levels so I'm left with...

I was given 5 lbs of Briess Ashburne Mild malt and I've never brewed with it before. I also have never brewed or tasted a real Mild Ale before. I figure it's time to try out the new malt in a new (for me) style. I'd welcome some feedback on the following recipe. Note that I'm aiming for an...

In the Wyeast activator packs - is the yeast in the inner packet that you have to break open or is it the other stuff in the pack? The reason that I ask is that I received a pack of London Ale III in the mail today and I accidentally cut open the Wyeast pack as I cut open the insulated bubble...

Anyone know how to add a new target water profile to Beer Alchemy? Not my water profile...I know how to add that.. but a new Target Profile that lives in the drop down list along with the other target profiles like London, Burton, Dortmund, etc. I've searched the Help thing that comes with the...

Assuming that they a both the same color, what's the difference between British caramalt and crystal malt ? Are they interchangeable or will caramalt give you something differnt than crystal?

OK, I'm ashamed and embarrassed about this but I post it here in the hope that some future brewer will learn from my stupidity. A couple of weeks ago I brewed a batch of beer. Now, I'm usually pretty anal when it comes to cleaning up before, during and after a brew session, but because of a...

Why do people use Carapils in recipes when they're mashing at low temps? Doesn't the addition of carapils (more dextrines) defeat the purpose of a low temp mash (more fermentable, lower dextrines)? Does the use of carapils give you something that you can't get with a higher mash temp?

I brewed two beers in two days - an Irish Red and an Extra Pale APA. OG's were 1.047 for the Irish Red and 1.051 for the APA. I pitched one properly rehydrated fresh packet of US-05 in each batch and placed the fermentors sided by side in my 64 degree basement. The Irish Red was in a plastic...

I been brewing for years and have always used bleach to sanitize my stuff. The price is right, it's easy to use and I've never had any problems with infections, but I'm a little tired of all the rinsing and having to soak stuff for a fairly long time. I'm also concerned about the envrionmental...

I've read over and over about how important it is to properly aerate your wort before pitching your yeast and how many home brewers go to great lengths to do so using air stones and pumps and pure oxygen etc. etc. Today a read a letter and the response in the "Dear Professor" section of Zymurgy...