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I don't have the recipe on me but if you search the brewing network forum for bugeater's oatmeal raisin cookie amber that recipe is awesome. It really does taste like a cookie.

Check out Basic Brewing Radio and Basic Brewing Video. James did this a couple times. He described the beers as having the viscosity of cough syrup.

You're right. Beer should taste like beer. And beer usually tastes; at least to some degree; like hops ;)

The Detroit Beer Co. is just a block or so south of Comerica Park. I think its on Broadway. Nice place. The beer is good but not mind blowing. Slow's is awesome but it is nowhere near the park. You can catch a shuttle at Nemo's just a block or two away.

Actually I started using that before Jamil mentioned it. Black Sheep is one of my favorite breweries. The yeast is fruity but in a good way unlike S-04 which tastes like garbage. I will agree with you on the blow off issue. That is annoying as hell. 30% head space isn't enough. I'll deal...

Its a nice fall day today. Sunny and highs in the mid sixties so I'm taking the kids to the cider mill for some cider, donuts, apple and raspberry picking and maybe the corn maze. Should be fun.

WLP001 for American styles WLP830 for lagers WLP550 for Belgians Wyeast 1469 for English This assumes I can still culture the bugs from sour beer.

It must be the beer gods punishing you for defiling beer with pumpkin and spices :) In all seriousness give it a week and see if it changes any. Spices can do weird things. I would be concerned about that harvested yeast though.

Its not the pumpkin that makes these beers awful, its the spice. Man do I hate spiced beers. They make me gag. Pumpkin by itself doesn't taste like much in beer.

Both Old Speckled Hen and Old Peculier are hopped with Fuggles so that might be a place to start. To me Fuggles taste very earthy. Almost like mud. When you said sour and woody in a strong ale I instantly thought of Old Suffolk. Its a strong old ale with a portion being a beer aged in oak...

Ayinger and Spaten are my personal favorites. For American made versions Great Lakes is very good as is the Revolution Oktoberfest I have been drinking this last week.

I assume the carafa is just for some color. I wouldn't bother but hell its your call. I like a little malty character in my saisons but 2/3 lbs is a lot of melanoidin malt. Maybe cut that down to 1/4lbs. Make sure you mash low. 148 is my usual unless I'm using brett. Make sure to start...

Add me as another West Yorkshire fan. So much character while being incredibly drinkable. I use it in all my English ales including all of my stouts and porters. US05 for my American pales, IPAs, ambers, browns etc. WLP550 for any Belgian ale other than saison which gets WLP568 saison blend...

Munich Dunkel is the way to go. Shoot for 1.050 SG. 97% Munich malt 3%carafa special 2 Mash @ 154 25 IBU from a noble hop ( I like hallertau) 1/2 oz hallertau @ 15 minutes WLP830 This beer is the essence of malt.

Well I am a White Labs Guy so I have little experience with Wyeast. But the only lager yeasts I use any more are 830 and 833. Both are super clean and good attenuaters. 833 seems more malty and 830 just tastes like a lager should.

Yeah its pretty common. I get that a lot from simcoe.

The IPA I just kegged has 5oz of dry hops. Definitely not too much. My standard IIPA has 7oz.

That is one of my favorite beers. Easily my favorite Tripel.

Send JZ an email and ask him. I have yet to hear of him refusing if asked nicely.

Columbus is fantastic as a late hop and dry hop. Dank, meaning it smells like weed, is really the best descriptor. However it doesn't do well alone IMO. It is great with Citra though.