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You know, I wanna be prepared for the end of days and such: http://www.npr.org/blogs/krulwich/2012/09/18/161338723/u-s-explodes-atomic-bombs-near-beers-to-see-if-they-are-safe-to-drink

This question doesn't deal directly with brewing, but since I trust the community here, I hope the post is acceptable. This weekend a friend is having a 'beer olympics' and some friends from out of town plus all my in-town friends are going. For better or worse (probably the latter) I intend...

I've been starting to brew with rye more and I was wondering the exact purpose of a beta-glucan rest. I brew in a bag (BIAB), and I've done beta-glucan rests for a few rye brews, and not done it for a few others. Even when I don't do it, I'm still able to move the grain around in the bag, so...

Hi, two questions in regards to kettle caramelization: 1. For some reason I had been under the impression that longer mashes (90 mins as opposed to 60 min) were how to achieve kettle carmelization, but reading more - and just thinking it over - I realize I may have been mistaken and it is the...

I'm interested in brewing a somewhat large hoppy rye beer. Here is my recipe for a 5 gallon batch with BIAB no-sparge: 6 lb rye malt 3 lb Pilsner 3 lb Munich 30 minute beta glucan rest (105-110F) 30 minute protein rest (120-130F) 60 minute saccharification rest (150-154F) 0.5 oz...

Hi, all. I'm interested in brewing gluten-low beer, and wanted to throw some ideas out to get feedback. I have a gluten-intolerance, so not Celiac's, and I'm finally getting serious about cutting it out completely to see if I can get some realised health benefits. Before I get into the...

I'm interested in making a pretty intense sour beer (thus the title of this thread). I've brewed a couple of sours, so I'm comfortable working with the bugs, though I don't have a good understanding of them or how to pair flavors with that sourness. Firstly, what is the max IBUs that I can...

Hi, I'm having some trouble teasing apart the differences between the many different types of caramel/crystal malts? Specifically, I'm interested in the organolectic differences between the #L caramels, the CaraMunich/CaraVienna/CaraOtherNameWeyermanGivesIt, and Special B. Any info would be...

I've brewed three well-hopped brews thus far; the latest effort was intended to be an IPA, the previous two were IPA-style braggots w orange blossom honey. All have been slightly 'off' (in the same way), not bad, but there's always something missing from the hops and a there's always a peculiar...

I recently decided I'm going to start aging some of my favorite big commercial beers. That said, I'm not totally sure of the point other than having some good beers around if the apocalypse comes. The beers I'm putting aside are all malty ~10%ers (none hoppy of course), but they're all delicious...

Not sure if this is the appropriate place for this, perhaps somebody could guide me to a better place if it's not. I had Sierra Nevada's 30th Anniversary Barleywine last night and damn was it good; probably gonna have to pick up another (or two). I was wondering if anybody had a recipe or...

I brewed up a stout a few weeks back. Looking to get a dessert kind of stout, w oatmeal smoothness and chocolaty goodness. Here's the recipe to get an idea: 5 gal: 8 lbs American 2-row 0.75 lb chocolate malt 0.75 lb black malt 1 lb uncooked rolled oats 1 oz Magnum 60 min 1 oz Magnum 30...

Hi, all. I'm looking to brew a IIPA and want an intense pine flavor and aroma. I plan to use Chinook and Simcoe, but was wondering if anybody had suggestions for another good piney hop? These are the only two varieties I know of that are piney, but I imagine there must be others that I'm not...

Hi, all. I'm interested in brewing a really high gravity braggot, and I was looking for some advice on what malt to use. I plan to use White Labs High Gravity Yeast. I'm gonna push it and see if it can ferment a 1.145-1.150 OG wort-must (wust?). I'm gonna have most of my fermentables be from...

Started my first big batch of kombucha today, which I will be maintaining with continuous brewing. Inspiration to start brewing came from a thread on the GotMead forums and the Mad Fermentationist blog; I hadn't realized how damn easy it was or I would of been brewing it years ago! (actually...

Is it possible to ferment kombucha in the absence of Camellia sinensis tea, or is this absolutely necessary? I'm interested in trying rooibos or some herbal teas for kombucha brewing, but am concerned that there might be something essential only found in Camellia sinensis for the SCOBY.

Does anybody know if the non-yeast dregs in Goose Island's Fleur are active? It says "Contains Live Yeast", but there's no mention of the bacterial colonies. Thanks. Unrelated: just found out Goose Island got sold to Anheuser-Busch InBev, sad.

Hi, all. I have some maltodextrin hanging around, and I'm wondering if I can use it for bottle conditioning. I'd like to use it for bottle conditioning of a Brett saison. Is this possible, or do I need Pedio in there for it to ferment the maltodextrin? If it is possible, is 4oz enough for a 2.5...

A friend and I got a bottle of Duchesse that we tried last night. We were both pretty excited, since this beer is so consistently talked up as a great example of Flanders Red. Admittedly, we have fairly limited experience with sours (we've both had a handful of experiences with sour beers, a few...

My dilemma is, I've enjoyed the sour and "wild" beers I've had, but coming by them is tough where I live, especially for Russian River and Jolly Pumpkin beers. I was curious if you guys knew of any reputable online beer distributors that sell sour beers, especially from the two companies listed.