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got a kolsch ready to rack, a wit conditioning, and have the ingredients for a hefe and a blonde ale. i'd like to do a belgian blonde too, but the calendars pretty full already.

i knew a guy who lived in a huge room, studio style but bigger, and used empty bud light boxes to create walls throughout his home, the project tooka few years, but after a while he had himself a nice 2-1-1.

heres the few things i noticed: 1) if you can find extra light DME use it rather than the pale LME, and consider a late extract add to avoid caramelization. it will be hard to keep this bonde ale bolnde otherwise. 2) i would either cut the crystal to 4 0z. or leave it out. crystal/caramel malts...

it is a steam beer i believe, so use cali common ale yeast, other than that i don't know.

very true. brewing take son a different dimesnion when you do it professionally. i just graduated fro,m college, and started full time in a brewery after working part time for a while, with hopes of opening a brewpub in the next 5 years. i still homebrew, but it has taken on a more professional...

they don't just make IPAs. while the 60-90-120 series is gimmicky (although still good even though there are better), they make many other beers that are just as expensive that you simnply will not find other places like india brown etc. I'm reading a book by Sam C the owner of DFH and he saysd...

not exact, but 5-6 lb.s of extract. i had thier porter as i grocery shopped at whole foods one time, i bought it mostly for the bottle, and because it came reccomended by thier highly knowledgable staff, but it didn't blow me away, but i did like it.

saison, wheat, bitters, lagers of all kinds, wit. in the evening it gets cold here so i'm happy with about anything, especially a nice stout.

i work in a brewery, just graduated from college and started fulltime after a few months of part-time, and yeah, its hard work, and it kinda sucks, but the experience is great, and i'm dealing with beer all the time which is cool. people that have this as a hobby and don't hjave professional...

basically bottle conditioning it with any method should give you good head. if you're into it though krauesening is the way to go.

it's very similar to honey. you will basically be making mead, but mix it with a light beer and you can call it braggot. a local brewery made a braggot with prickly pear and it was quite good, not afull on beer, way different actually, but still pretty tasty.

the recipes come in detail with the kit. Unfortanately they assume a standard efficiency, but if you know your's is bad, then order a couple extra lb.s of 2-row with it.

to each thier own, but i wouldn't say hops taste horrible. You're likely to piss off a lot of brewers with that statement. lets not forget what balances the malt out. Yeti is one of my favorite beers. I think the hops could decrease a little bit, but overall i think its pretty well balanced...

i was going to throw that link up there also. the only thing belgian about fat tire is that recipe was thought up in belgium, and they probably use biscuit malt if i guessd which is nice and belgian tasting IMO.

yeah its really gonna be a comp[lex one, never even heard of an imperial stout with belgian yeast, definitely one to lay down for a few years and see what happens. i like the additions.

hell yaeh, my two favs, mole and beer, together at last. one addition i would make, to simulate the nutiness of mole, is some victory, toasted 2-row, or some malt that gives a pronouonced nutty flavor.

i think some special b could be called for here. it is such a wonderful malt when youre looking for complexity, and is right at home with belgian yeast. the recipe sounds interesting, i'm not sure what you are looking for with the pilsner malt, but i would like to know. i dig the roasted rye...

a lot of beer snob folks turn thier nose up at squeezing an orange in a wheat beer, i tend to enjoy it as thats the way i started drinking them, but that is for a american wheat (and a lemon for a hefe). but a belgian white needs nothing else, it is brewed using bitter orange peel as a standard...

forgive me if i'm restating something someone already said, i couldn't find it in me to read all 7 pages, but banana esters are a very desired effect of using a classic hefe yeast. banana and clove are just part of that yeast. if you want a wheat without the banana don't use german hefe yeast...

i have done this my last few beers, but i'll have to wait to see if it makes any difference in the long run as theyre still conditioning.