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Yes, the movie Das Boot is often mangled by Americans. They call it boot as in shoe. It actually is pronounced Das Boat, like boat, except without using any diphthongs. Like an elongated "oh" but no diphthong. The only diphthongs in German are: au - aaouu eu - oy äu - same as eu ei -...

I'm always surprised and impressed when I meet an American with an awesome German accent. It doesn't happen too often, but there are a few of them out there.

I remember when my grandfather visited me in Germany. He got such a kick out of that word. Aus. Like out with an s. Fahrt - similar to fart, but with a slightly elongated "ah" and a German "r" sound. One other thing. I think Wort is an old English name. The Germans use die Würze...

V is pronounced with an F sound. W is pronounced with a V sound. There is no English W sound in the German language. Volkswagen is folks vaahgen.

I have noticed that homebrewers usually do a good job of pronouncing French terms (biere de garde, Saison), but we really don't do a good job pronouncing German. For instance, Perle, lauter and Vorlauf. Perle should be pronounced Pear-luh. Lauter [really should be Läuter, or Laeuter. Should...

I did a really small batch of Maris Otter (1.75 lb) with Amarillo hops (.15 oz at 60 minutes & .15 oz at 5 minutes). This produced 1 gallon of a great, crisp Blonde Ale. I used the Mauribrew ale yeast with pretty favourable results. OG = 1.044 FG = 1.019 (my yeast did not fully attenuate as...

Ahh, so I was missing something! Ok. FWH with the lower alpha seems to be something right out of the John Palmer textbook. Thanks, BigEd, for posting the quote.

How would a first wort hop add flavor if you are going to boil it for 90 minutes? Isn't that just going to be a bittering hop? I seem to be missing something here.

Hello All! I just started homebrewing in July of 2013, and have already moved up to All-Grain brewing, specifically BIAB. I always have had interests in German beers, and after brewing a bunch of styles (Irish Stout, Hefeweizen, English Bitter, American Blonde Ale), I began wondering what...

I do this all the time. I don't have a 5 gallon carboy so I use two three gallon containers. I use a large bucket to mix everything and then transfer to my two fermentors. You can add yeast to each separate carboy or add it to the bucket before dividing it up.

I prefer Ommegang Witte and Allagash White, in that order. The Clown Shoes uses Summit hops, which taste too much like spring onions to me. I think that choice of Summit hops detracts from the entire wheat characteristics.

I use an 12 quart and a 16 quart pot. The smaller one for mashing and the larger for sparging. I only do 2.5 gallons at a time with this current setup... I started off making 1 gallon batches, but soon saw it as more economical to move up my production to the 2.5 gallon model.

I found this video on Youtube featuring an all-grain version of Dampfbier.

Back when Brewing TV was quality with Mike and Jake and Chip, there were at least two episodes on open fermentation.

How about making a Radler/Shandy with the honey beer?