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Lately I've gotten into brewing lagers with the White Labs Mexican lager yeast. I would love to re-use my yeast but after two weeks of fermentation in the carboy and two to three weeks of lagering in the carboy - will that yeast still be good to use? I don't have a conical so I have no way of...

Moving kind of backasswards here but I have just picked up a 10 gallon Igloo mash tun. I was previously using a stainless pot to mash in but got tired of temperature drops. The Igloo smells strongly of plastic - do you do anything (hot water soak/rinse, etc) to remove the plastic smell? Or does...

Nobody? Is this that unknown/unliked of a beer?

Has anyone tried their hand at making a beer similar to Poperings Hommel Beer? I found the recipe below from another forum. It is supposedly from someone who has chatted with the brewers of this beer so I have high hopes. The only modification I was thinking of was reducing the late hops as by...

I am looking to bottle a dark Belgian strong and want to get it up to 3 volumes. Champagne bottles with regular beer caps would be ideal, but Champagne bottles are traditionally green. Alesmith however uses what appear to be very dark brown Champagne bottle that take a 29mm (vs. 26mm standard)...

Made this and it has been aging about a month. Its quite good. Playing around with the carb level to accentuate the the bitterness and dryness. Thank you for the positive feedback on this recipe - I will be making this again.

I used Tasty's recipe as the many of the malt's in the brewers recipe are not available here. I got lazy on the dry hops and kegged after ferment and then stuck a few ounces in the keg for a week. Turned out pretty good and I've never really had anything like it - I would make it again. It...

I am planning to brew a Russian Imperial Stout this weekend. It will be my first. The only RIS I've had is Old Rasputin, which I like quite a bit. Rather than clone it I decided to try Jamil's RIS as a base line (see grain bill below). My question: it recommends 1.5 lbs of Roasted Barley. This...

I have a Belgian Pale in secondary that I added Brett and Pedio to about 6 months ago. At about the 3 month mark not much was happening and the beer smelled a little bretty. This morning I checked it out - there has been some action and there is a little layer of yeast on the bottom. And the...

I have a pound of Sorachi Ace in my freezer - not quite sure why I ordered it. Does anyone have experience making APA/IPA with it? I know it makes a good Saison but it is kind of past the Saison time of year (at least in Northern California). Any feedback/thoughts/experiences would be much...

I'm going to omit BMC because its not relevant to any discussion. Heineken, Stella...both very disappointing if that is the best you got. If you are referring to mass produced alleged micro brew beer...I am going to go with Pyramid.

Toronado should always have it, and Whole foods has it in bottles. If you are in SF your only about 1 hour 15 mins away from Russian River Brewery.

I just sampled a Leffe Blond clone that finished primary, using Sorachi instead of Styrian...it is very good. Can't wait until it is finished up.

I have a batch in secondary waiting to be bottled...I used pellets to dry hop and about 1/3 of them have floated to the top and show no signs of sinking out after a few weeks. Not sure what happened as I have dry hopped before and everything sank out, but in the future I'll probably try and find...