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Reinheitsgebot - malt (pale ale, cara and a bit black patent). Very little hops: 15 IBU. Long boil. It is slimy like honey or a very thick wort. It is not nasty and it does not have 'strings' in it.

Thanx, I put it on a 2. ferment instead of bottleing. Will I be alright?

Clear tasteless beers are difficult to brew. Even very tiny flaws and off-flavors will shine through. If you are into IPAs I would recommend that you'd start with one of these. They don't require a complicated malt profile and they are fairly easy to make. Maltprofile: 80-90% base malt or...

Hey I have brewed about 60 batches with mostly good or very good results. My last batch though, a red ale with a medium body fermented with wlp004 (irish Ale yeast, which I have used several times before) turned out to be very strange. Upon bottling, the beer was extremely slimy. It...

ad 1) Your fermentation bin needs to have a hole in the lid where you put an air-lock. An air-lock is a small plastic thing that lets gas out (CO2) but no air in. ad 2) you don't need a secondary fermentation. Let it ferment for about 3 weeks on primary and you'll be set (I'm assuming that...

I bottled a batch of pale lager 1 month ago. I opened the first bottle 2 weeks ago and the taste was harsh, dry and unpleasent. I was convinced I'd gotten an infection. Today I opened another bottle and was meet with a strong smell of vinegar but a more pleasent mouthfeel. The harshness had...

Nicely done. I like when the turtle is on top - and I like the lazy turtle (first and last label) the best. It matches the cartoon like theme (and it looks like a happy-drunk).

it depends on the style and school. I rarely do secondary except for brett beers. I leave it on the primary for about two weeks - sometimes it may need longer and sometimes a week is enough. A good rule of thumb is: when activity stops give it one week more (with slightly higher temp). Good luck!

Well, you are right about danish microbreweries christmas beers nowadays tend not to have anything to do with traditional danish brewtradition. You are also right about Beer Here's Cristmas IPA (they have it on tap at Ølbaren - we should go grap a few!) You are also right about the bock...

Well I brewed 4 lagers, all turned out somewhere between good and great. I cool to 18-20 C (66-68 F) pitch a lot of lageryeast (no racking to another carboy) and leave in a place of 11 C (50 F) for 4 to 6 weeks.

We do use american hops but mostly for mostly for IPA or late/dry as a spice for a twist. I'd go for something noble. Sugar is good for a danish christmasbeer (called Juleøl). Use some spices (orangepeel, cloves, cinnemon) Ferment it at high temperatures (around 22 C) /Klaus

artwork stolen from Art Frahm design and name from De Molen. The name is dutch and literally means he's been hit by a wing of a mill. Meaning: "he's gone crazy" This is an Orval clone This is a photo of Tom Waits - I had to have him on a label This is from my breakfast-theme. This...