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I ended up brewing the recipe from BYOweigh an additional 4 oz of crystal 20. I kegged it two days ago after dry hopping for two weeks. I did not go with the step mash. Rather, I mashed at 151F for 60 minutes. It's still too young to form a real opinion, and I'll report back once I get my hands...

So in the December 2011 issue of BYO, it says the the only fermentables in Brooklyn's Sorachi Ace are pilsner malt and dextrose. Can anyone confirm which recipe is correct? Marries Otter and Crystal 10/20 L would definitely change the flavor profile, so before I try to clone this, I just want...

Ok, so it's safe. Maybe I'll test this one out on a few sour beer aficionados to see whether they can identify the critter tht turned it sour..... Thank you!

So in early September I was running out of draught beer and figured it would be easy enough to brew two quick batches doing a partial mash. I went with an ESB and an Irish Red since they could be kegged from primary and would be drinkable within a few weeks of brewday. No problems with the...

I have a yeast cake from a kolsch that I fermented with Wyeast 1007 German Ale (Altbier strain I believe) and really enjoy the character it has given the beer. I fermented at around 65, which is at the high end for 1007, so it contributed fruity, banana flavors and a great crisp finish. I have...

Great giveaway. Pick me!

So I did my first cider back in November 2010 and let it ferment with champagne yeast starter made with honey. After it fermented down to 1.001 I racked it over to a clean carboy and topped it up with two bottles of Clos Normand and a bottle of good chardonnay..... Two things I should point...