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2tsps gypsum .25 lb aromatic .25 lb amber malt .75 lb 55L English Barley 7 lbs light malt extract 2 oz warrior 18 aa 1.25 oz cascade 7.5 aa .75 oz cascade Wyeast londonesb for real and it makes 5 gal This essentially gives the many same flavor characteristics as what ive served as...

How the hell do I get the desired amount of diacetal in my beer? This is not exclusively a yeast selection issue. I am drinking so many commericial beers that have this marvelous diacetyl quality, but i have no reliable guidelines for getting appropriate amounts in my homebrew. WTF?

I have recently fallen for a beer i thought i would never fall for. This "New Belgium" brewery has come up with a beer that is from a recipe over four century's old: "1554 Belgian Blackbeer." Amazingly.. Quite a beer! This, despite New Belgiums mostly lackluster past. It is very cool to think...

I think we all have run into what seems to be a brewing enigma. I just racked my belgian ale clone to 2ndary and it was great, except it was 35 percent to sweet. The FG was 1.013 though, so attenuation didn't seem a problem. My initial reaction was there may be just a unusual perception of...

Just when you think youve seen every strange occurance in brewing, something new will come along. i just brewed an extract clone of ommagang's henepin and 16 hrs into fermentation i see what looks like yeast but its in clumps the size of popcorn. it's whirling around in there furiously! i'm a...

.2tsps gypsum 7lbs light malt extract 1 lb dried light malt extract 1.5 oz magnum boiling 11.5AA 1 oz centennial boiling 10AA .5 oz centennial 30 mins .5 magnum 30 mins .5 oz centennial 2 min .5 lb crystal 20 .5 lb 2row pale .5 lb munich actually makes 5 gal This is a hoplovers...

:drunk: ive got a fantastic pale ale that has become stinky with green apple smell. i have been told this is probably due to acetaldyhyde as an intermediate part of the fermentation process; after six days the smell is diminished, but is still there. What the f@*#!:drunk: May 09 07UPDATE...