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Weirdly enough, I had to dump a batch of a zythos pale ale that I made with BRY-97. I fermented it cool and even so I got a weird almost banana-y spicy kind of flavor and yeasty bite. Even when the yeastiness went away that weird flavor stuck around and I dumped the batch. I had chalked it up to...

As was mentioned before, caustic can really mess with some types of plastics, making them brittle with exposure time. However, as a homebrewer you won't be cleaning your better bottle with 250 degree NaOH like you would in a commercial brewery. This has nothing to do with better bottles and...

Last year was the first year that there was Amarillo grown on multiple farms - lots of expansions. Unfortunately there was a terrible crop due to mites and floods in multiple places. It was so bad that hop union pelletalized everything, no leaf. If everything goes according to plans next year...

I've been thinking about making a DIPA due to the lack of hoppy beers on tap, but am waffling because I can probably sneak in another lager or two this season before the temps in the cellar get too high.

I will try to brew to style nine times out of ten. Most of the beer I drink is homebrew, and I want to be able to keep drinking those styles. I also tend to think that until I can completely NAIL a traditional style, how can I possibly start going off on my own? It's like jazz - behind a great...

As far as I know S-04 is the whitbread strain. The equivalent of wyeast 1099.

I'm trying to kill this keg of dry stout. I thought it was almost gone, but the pints just wont stop.

I don't think I'll ever understand the "SWMBO" crap everyone goes on about here. My wife tells me to get the bigger keezer, tells me to get more kegs, brews alongside me and helps me plan what to brew. She even gave me half the freakin' freezer to fill with 15# of hops. Sheeeit.

It is quite possible that it is finished this quickly. Low gravity, British yeast strain, warm temperature is a pretty good formula for turning beers over fast. I like to say that they "rock out and floc out." Of course, just because it is done fermenting doesn't necessarily mean it is ready to...

+5 dry stout 9157.75

Since I last posted... Classic American Pils +5 Munich Helles +5 Steam Beer +5 Blonde Ale +5 American Brown Ale +5 Dark Mild +5 IPA +5 Gotta fill them kegs. 8677.5

Amarillo front and center. 11# 2-row, .5# aromatic mashed at 154. 1 oz magnum 60, 1oz amarillo at 15, 5, 0 dry hop each. 1.060 hoppy pale ale with some malty background flavor that still finishes nice and dry.

Your best bet would be this special issue which has the other's 150 recipes plus 100 more: http://www.byo.com/store/byo-special-issues/250-classic-clone-recipes

Anything by Great Lakes is pretty much a can't miss in my book. From Fathead's definitely look for some Headhunter - one of the best of the best IPAs. Same for White Rajah from the Brew Kettle. From Thirsty Dog I really like their porter and their imperial stout - Old Leghumper porter and...

I would also like to add that bitterness ≠ hoppiness. I know too many people who think that because you throw 5 oz of bittering hops into something it is a super hoppy beer while it only has two or three oz in the late kettle and dry hop. That's not hoppiness, that's bitterness.

Sour-ish beers are an acquired taste. I for one really enjoy that lactic twang that I get from indigo imp's beers. I wouldn't say that they make amazing beers or are super consistent, but I always enjoy drinking their beers. The blonde especially works well with the sour note.

I just drop pellets into the carboy without a bag, rack the beer on top for four or five days and then cold crash for three or four days. The pellet gunk drops to the bottom and I can just rack cleanly off the sediment and get a clear beer. Cleanup is just a matter of spraying out the gunk at...

I am planning a similar thing as you - a big maris otter/EKG beer. At this point I am trying to decide whether or not I want to conduct two mashes and make the barleywine out of the combined first runnings, or if I want to go about it as usual. I've had great success with partigyled bitters and...

Or maybe it has something to do with how much bigger packages of leaf are vs pellets. It costs money to store and transport things.

+5.5 belgian saison. 2261.5