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I just finished Palmer's "How To Brew" and enjoyed how intensive he gets into the chemistry of brewing. Much of the discussion went over my head but I felt all the more wiser for having read it.

One of my early home brews was an attempted Oktoberfest that came out tasting like pears (unintentionally). I did not yet know the difference between fermenting temperatures on ale and lager yeast and kept in my basement during the summer. I researched the pear flavor that resulted and found...