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I've been brewing for four years now, with dozens of batches, and I finally got my first real infection. We just moved, so it took a while to get everything organized in the new place. I built a starter for some saved yeast, and it eventually got to work. With living yeast, I got to brewing...

It'll be horrible. Brew it and send me the results. I'll take it off your hands. (Seriously, I really like the idea of rye in an amber, and I love ambers with more hop presence. I'm not sure exactly what rye + Mosaic would do, but it'll probably be okay.)

@m00ps Have you done much with the Saisonstein's Monster from OYL? I've been wondering if that would make a decent quasi-blend.

Despite not seeing your OG/FG/IBU numbers, I think it should probably be pretty good. I'd drink it. The "get rid of all of this extra stuff" batches are the most fun.

If you want to go full New World, use an American Pilsner malt. They don't usually have the character that the European malts have, but they'll still make a solid beer.

I love Liberty hops. I'm not sure if a dry hop will fit the beer you're trying to recreate, but I don't think you could really go wrong with it. I also don't think you could go wrong sticking it in the freezer and using it in something else as soon as you can.

Even for an IPA, I might bitter for less than 40 IBUs. 3711 is going to dry it out quite a bit, and the bitterness will come through a little more than you're expecting. I'm not as anti-crystal-malt as some, but on this one, I tend to agree with keeping it out. I think a good Belgian Pilsner...

Eviltwin just started showing up in our area, and, on a whim, I picked up a bottle of their Femme Fatale Blanc, the all-Brett "IPA." I wasn't sure about calling it an IPA, but it was good. It also reminded me A LOT of Prairie Artisan Ales's 'Merica. Or, at least how I remember it tasting...

No problem. For a 1 gallon batch (Which is what I did on this one, too), here's what I had: Efficiency: 62.00 % Est Original Gravity: 1.073 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 8.6 % Bitterness: 34.3 IBUs Est Color: 14.3 SRM 1 lbs 8.0 oz Vienna Malt (3.5 SRM)...

I recently made a pale ale, and my normal go-to wasn't available at the LHBS when I stocked up on supplies. I decided to check out the Midwestern Ale yeast from Yeast Bay, which folks say is the Bell's yeast. Well, it did the trick. It starts with a beautiful top-cropping krausen, and...

I'll jump in here. I've been keeping up with this thread for a while, and really appreciate the work you've done. A while back, I did an amber saison for fall, with a 3711/566 blend. I fermented it at a fairly cool ambient temp (mid to high 60s), and it turned out incredible. It got the...

@apeet is right. Category 22B: American Strong Ale ... Comments: A fairly broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to...

Depending on how much of each hop you have, and how much you're willing to use, you could mix and match. Sorry for being unclear, but I was thinking 0.2oz total at each 60/10/0, and just figured an even split would work. You could probably go 0.4oz total at flameout, too. That should get...

I brewed an amber pretty much right after the AFC Championship. Took one of my session recipes, bumped up the caramel malt for more orange color and amber character, added a ton of Cascade hops, and a little orange peel. It was ready for the game, and it was tasty.

It sounds like you're on the right track. I think you could maybe go above 0.3lbs with the rauchmalt, if you really want, but you're probably pretty close for a first attempt at the concept. I've done quite a few 1gal batches and, depending on your efficiency, just over 2lbs is probably pretty...

This one's ready. I ended up at OG-1.062 and 6.3%ABV, so it's a little stronger than style, but flavor wise it's about what I was looking for. Maybe not as sessionable as I'd hoped, but oh well. I could probably cut back on the Special Roast a little, and maybe bump up the Peat from 1oz to 2oz...

Awesome technique, Triple Hopped. I will definitely have to do that in the future.

With that much flaked oats and wheat, Why do you need carapils?

I just started kegging, and, after doing some searching, found a fridge on Amazon that had the cooling moved and holes pre-drilled for keg conversion, without the extra regulator I didn't need, and keg tower I wanted to tweak. It was an EdgeStar BR2001 model. When it got to the house, I...

Hi, All. So I just started kegging, and part of the deal with the Mrs. was that I include in my set-up a small keg of homemade soda for the kiddos. My first attempt at root beer was okay (I learned that the required amount of star anise is probably zero, especially if you use enough of the...