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Trust me, I know it makes no sense at all. I just really, really dislike the label. If I had to give a reason I'd say it looks like it's trying too hard to be "cool". It stands out on the shelf. While that does make sure it gets noticed, it doesn't stand out in a way that appeals to me. I'm not...

Ninkasi. I don't know why. I know their beer is supposed to be really great and they have an oatmeal stout I really want to try, but every time I see the label I just find myself looking for another beer. The label turns me way off the beer.

Coffee. Black. Up until after 1 am last night and had to get up at 6 this morning to get to work, so I have two cups instead of one.

Double Take's Belgian White. Had their Amber not terribly long ago and it was pretty good so I grabbed this. I'll be getting it again.

I generally pull beer out of the fridge a little before I want to drink it, usually two bottles. Generally I'll open one and drink it over the course of making dinner, or anywhere from 15 to 30 minutes after pulling it out of the fridge if I'm doing something else. The other I drink during...

Interesting. From the PDF I've gleaned this: They use/used s. cerevisiae, but several different strains of it in a single batch. Probably a fairly broad range of malts, since it was done over a fire the roasting would've been uneven at best. The question would be how long they allowed it to age...

Hello folks, I've been looking into some traditional Scandinavian brewing practices. I've seen the same story over and over again and I'm trying to verify and find more information. Apparently, Scandinavian families before Pasteur came on the scene passed down 'brewing sticks' from...

Ahh Spokane, the armpit of Washington State.

Maker's Mark is 45%, or 90 proof. I cut my teeth on that stuff. If you're looking for the sort of chicken that would go well with this experiment you might check a local Asian market, if you have one, or else talk to a local egg farmer. Either source should have stewing chickens or an old hen...

Bridgeport Stumptown Tart. From label: Belgian Style Ale Ale brewed with strawberries, raspberries and marionberries. Not surprisingly, it is fruity. I was expecting tartness (it's on the label!) but there isn't quite enough for me right now, it's hot and this beer isn't exactly what I was...

Yes, it seems to me they are. I've used the exact same method to get wild yeast for bread. The problem may be just not enough yeast in the initial culture. I know they should propagate fairly rapidly, but if there aren't enough early on they may let something else take over first, which would...

"Bad" crop is relative. http://www.nass.usda.gov/Statistics_by_State/Washington/Publications/Hops/hops0312.pdf The hop report as of March 2012 for Washington state. Down 3% from last year, which was about 20% better than 2010.

I was thinking of doing this. In the end I'm not sure that it's yeast nutrient as much as it is just more yeast, though. S. cerevisiae is the species used in commercial baker's yeast and in a lot of ale yeast. If you're going for a very specific flavor and using a certain type of yeast for it...

Re-dead Red "Hey, Listen!" IPA

Spent grain and leftovers go into bread around here. Pizza crust, loaves, burger/sausage buns, etc. These two arts go together perfectly.

I have to admit that my first Samuel Adams is the reason why I didn't even try anything but Bud Light until I started working in the kitchen of a bar and had my beers chosen for me (on account of asking for Bud Light the first time I was asked what I wanted to drink). They made a quick convert...

I got started with Mr. Beer and moved on. If you're not certain about diving into brewing but you're a curious sort of person it's worth it. It is actually a decent fermenter, which means if you get into it you can still use the thing for smaller projects. Mine currently has cider for my wife...

Seems to me caiafa has it. That is the way we do it in bread baking. Freeze cultures that have the characteristics we want and if the current mother picks up characteristics we don't want we toss it and revive from the frozen line. A yeast culture will change over time but if you use it for...

Hello everyone, I've been lurking for a while and getting some knowledge and now I've decided to dive into the hobby, so I thought I'd register and say hello. My wife brought home a Mr. Beer (I guess a lot of posts start that way). I let it sit for about a half a year before she finally got...