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I would most like to see things that are rarely produced by American brewpubs....or in American Craft Beer in general....That would immediately exclude big beers that have come to saturate the American brewery revival. Beers like: "Imperial" anything..... Don't get me wrong. I love good...

I used to brew once or twice a month, depending on my schedule and rotating fermenters and such. But, I formed a partnership with a good friend of mine, and we have been brewing like crazy, spending all our money on this endeavour. We are doing this to prepare for opening up a brewery and...

At JLW, That beer is huge to pitch an English ale yeast onto, especially if the starter was shy of estimated yeast cells needed. In my experience, English ale yeasts flocculate really quickly, and, when a recipe is high in speciality malts/decoction/high mash temps/high gravities...

yes. I dont like sweeter IPAs, so I usually reach for a more attenuative yeast when i make them.

Sounds like you are attributing the overall taste of your beer to some sort of error in your process or technique. The brewer is probably right, your beer is probably free of "off-flavors" in the strictest sense of that word. Overcarbonation is never good in my opinion, makes for some...

Now there's the idea, and safest way to reuse dry ice. If the dry ice is free, it is a good step for good measure. But, if you are getting heaps of it like you say you can....you can try some pretty cool stuff with it. I used some in a cooler one time with some fruits in it, and everything...

gointomexico, yeah if you reused that old fermenter, I am willing to bet that sanitation methods are overstepped by the fact that the fermenter was infected at one point in time. When you mentioned that the airlock was dry for four months....that is just the same as having the lid off of the...

cold kegged beer+30psi+agitation = violent pours and overcarbonation

There are many issues and problems about re-pitching onto a yeast cake or using a fresh slurry that I have found to be true. Yeast can be quite finicky. When re-pitching you must consider the OG of both the beers. Say for example, you brewed a BIG beer that finished with 10+ % abv, and the...