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Hi all! First off, there's a bunch of great information in this forum, so thanks for all the good reading thus far. But while I've scoured this subforum and other recommended places, I still am left with a few questions, mostly to clarify or make sure I'm not missing anything, and I consider a...

Hey all, I've been having a spectacular lack of luck in identifying the brand name of beer from the ad below. Unfortunately, only half the ad exists and I don't have any real information beyond the picture itself. Do any of you have leads on what beer this is an ad for? Thanks! Edit: It...

For your amusement, copied from the yesterday's post to the Brewdog blog. Today the Portman Group has officially banned BrewDog's Dead Pony Club 3.8% ale. See http://www.morningadvertiser.co.uk/Drinks-Brands-News/3.8-ABV-BrewDog-beer-falls-foul-of-the-Portman-Group On behalf of BrewDog PLC...

This is a carryover from another thread that had started to take a vastly different course than the OP's intention. Not necessarily off topic, but focused on just this one issue. So this is a space for us to follow up on the topic while not bothering that thread. I'm going to summarize our...

Well, I've had a pretty decent homebrewed triple tonight, and three of GLBC's Commodore Perry. Damn, this is one fine IPA. It's big in all regards; malty, hoppy, supremely balanced, and just enough carbonation to get things moving. They still use the Worthington yeast, which is just great...

I plan on bottling my first batch of Apfelwein (thanks for the recipe, Ed!) soon. While there are a million threads around here about whether to enjoy it still or carbed, few people who like the carbed style mention how much carbonation they prefer. So, for those of you who like to carb their...

Has anyone cultured yest from a bottle of their blond/amber saison? It has an incredible spicy funkiness to it that's really unique. I'm tempted to try to grow a culture for a summer beer this year, and would appreciate anyone sharing similar experiences. If I'm the first, well, I may just...

Anyone else try beers from this brewery? I picked up a blond and an amber this Friday, and sampled the amber tonight. Aside from some ridiculously high carbonation (it was a bit silly), the taste itself was tremendous. It poured a lovely dark reddish amber, and looked great in the glass...

I made a batch of JOAM that I apparently forgot about for a year. Yes, it's been sitting in a 1 gallon glass jug for a year. The airlock is still full (don't know how), but the oranges have sunk to the bottom and now have a dusty black appearance. Has anyone ever let their mead sit this long...

I treated myself to a "build your own" six pack for the holiday weekend, and included one of this year's Hopslams, newly arrived a short while ago. With reverence and great anticipation, I pop the cap, pour into my Fuller's nonic (nice, I know), and promptly stick my nose in the glass to inhale...

It looks like Wyeast is bringing back the 3725 "Biere de Garde" strain, starting January, that was last out in late 2008. There doesn't seem to be much talk/info about this yeast floating around already. Did anyone use it back then? Any thoughts to share? How does it differ from other...

OK HBT, help me out with a little issue. I have a LHBS that got me into brewing originally, and is a decent store overall. I like it well enough, but the problem for me now is the prices. They charge $2.50/lb for all grains and $4-$4.50/oz for hops. I can get grain for half the price and a...

So I'm thinking of brewing a smoked porter to bring in the cooler months of autumn. Smoked malt is nothing I've ever worked with, so I thought I'd check in with you all. Smoked malts seem to come in all shapes and sizes, from different wood used (cherry, alderwood, etc.) to different maltsters...

I had a rather wonderful glass of Achel brown ale last evening, and had forgotten how much I enjoy it. It's got to be one of my favorite dubbels. While idly looking through my copy of "Brew Like a Monk," I was astounded to find that the only malts included in this complex brew are pilsner and...

When making a starter from WY1318 (London Ale III), do not forget to leave at least 50% headspace or use a major blowoff tube. That is all.:drunk: