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Small batch BIAB, and 5 gallon partial mash brewing is the way to go when brewing in an apartment. Especially in our 3rd floor, attic apartment with practically no storage space. Luckily the kitchen has just enough room for a mini-fridge, and there is a landing with space to store stuff.

Here's my blog post: http://beverly.wickedlocal.com/article/20141114/BLOGS/311149980 Sent from my iPad using Home Brew

A couple weeks later the beer is hanging in there. It still tastes good, and as long as it is poured very slowly does not foam too much. I think it was just overly carbonated, and perhaps a few of the bottles over-filled. In the future I would use 1/3-1/2 cup of priming sugar. The Substance...

I've used WLP029 and 1056 in a cream ale. I think the kolsch yeast works better personally.

WLP004 has the alcohol tolerance for an imperial, but attenuation is a bit on the low side. The recipe as is might come out a little sweet. I'd adjust the gravity down a few points. Sent from my iPad using Home Brew

The good news is the beer came out quite good. The bad news is that I am afraid the beer became infected at bottling. The bottles aren't gushing, but the beer is very foamy. Even when poured slowly there is a thick white clumpy head. The beer itself is almost opaque. The beer looked and tasted...

S04 is always good. It's not as fruity as a lot of English strains, but it starts quickly and clears nicely. I'd be comfortable using it in any English or American beer. I used Notty last week for the first time in a year for a blonde ale I want to be lager-like. It was my first batch using my...

To paraphrase Rogers Hornsby, I'm staring out the window wishing it wasn't raining so I could brew today. Sent from my iPad using Home Brew

That would work perfectly in a blonde ale. Sent from my iPad using Home Brew

We were members last year, then I started a new job and couldn't attend any of the meetings. I have been meaning to come back and attend one of the events or meetings, but something always seems to come up. Now I am working late on Thursdays the rest of the year. Hopefully I'll be able to make...

Ballantine Burton Ale was aged for up to 20 years in oak. After two minutes of exhaustive internet research I couldn't find a recipe, but this article has some clues: http://beersinthehenhouse.blogspot.com/2010/02/if-ever-there-was-beer-in-american.html Sent from my iPad using Home Brew

If you have time to step up the starter that is not a bad idea. If the yeast is four months old it's not THAT BAD. I have pitched the entire starter wort and all before and never had a problem. For a SMaSH you have nothing to worry about in terms of flavor, assuming the extract is the same as...

The beer has been in the bottle for ten days. I look forward to putting a bottle in the fridge this weekend. I entered it in the Best of Boston Homebrew Competition. I'm interested to see how it does.

Twist my arm... I'll go on the sheet when I get home. The office blocks Google drive, Dropbox, etc. Sent from my iPhone using Home Brew

The yeasts can co-exist, but one may be dominant. MoreBeer has their own blend, a mix of WLP001 and WLP002. The description is quite interesting. http://morebeer.com/products/white-labs-worlds-yeast-blend.html As for your blend, my semi-educated guess is you will get the fruitiness from the...

I used 1318 for a milk stout and it came out excellent. If you want the base beer to be more Giunness-like use WLP004 to 1084. Sent from my iPad using Home Brew

Bottled today, as you can see I couldn't match the attenuation that Bissell Brothers does. Even adding most of the extract after the boil the color was still noticeably darker. The LHBS may not turnover as much extract as the big online sites. The samples were excellent. Once it's carbed and...

What you're saying does make some sense. If your recipe and process is dialed in enough, your homebrew has the added advantage of freshness a beer imported from England can't match. As for the larger point, I still go to my local bottle shop weekly for tastings and still try to find new beers...