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I agree about the saison. Not amazing for the style, but hardly an awful beer. I also don't mind the Cherry Wheat as much as everyone else here, it seems. It is by no means anywhere close to my favorite beer, but I can certainly finish a bottle. I wasn't sick much as a kid and therefore...

The "Deconstruction" album by Devin Townsend Project.

Awesome! That was an excellent walk-through. I'm subscribing this for a reference when I try BIAB.

Malta Goya comes in cheap 7 oz bottles. I've even heard of people using them to make a starter. They are more or less unfermented wort as it is. You can get full cases of them pretty affordably most places. EDIT: Sorry bovineblitz, I didn't even see your post. In fact, I somehow failed to...

Found one of these at my friend's house. I guess his father bought a variety pack of the Michelob faux-beer styles. Being a big fan of Bavarian wheats, I had to try it. The smell is almost there. I get the right notes in there except it is shrouded in some kind of misery. This does not seem...

Be sure to let us know how it turns out!

Oh yeah, considering it was outside pretty much any style guideline, I think it turned out rather well. With a few tweaks (waaay too hoppy) it might even be pretty good. I'll have to see if I can get those numbers from my friend.

This will be a fun topic! I haven't been brewing long, but mine would have to be my first batch. My friend was teaching me how to brew and we threw together a two gallon frankenbeer with his spare ingredients. I don't have the quantities, but it included: Amber LME Black Patton 1 oz Centenniel...

If there is still a lot of fermentation activity, then the escaping CO2 would probably prevent most things from getting down into it. If there isn't much activity, then you've probably got enough alcohol in the brew to prevent a major infection. I know it happens, but when you consider how beer...

Nope, that can be pretty normal under plenty of circumstances. Though bear in mind that airlock activity is not a good indicator of fermentation progress. If it's been in for ten days, it's probably at or close to terminal gravity. If I were brewing it, I'd probably give it another week to ten...

That is brilliant! :eek: I don't have anything near me at the moment, but since I plan on attending grad school soon, this is definitely a possibility!

I've seen people suggest storing the bottles in a garbage bag. Makes sense to me.

I'm pretty new myself, so someone will probably chime in with a more detailed (or more correct!) response, but I'll give it a shot: The white film is probably just the krausen. A lot of fermentations look different, especially if you're fermenting a lager yeast outside of its normal temperature...

Good advice. I didn't mean to suggest that I'm dissatisfied with my brewing thus far. I'm still getting the method down, and what I've done has been pretty enjoyable. I do find it pretty discouraging, however, when I think I'll need to acquire an entire fridge just to make a decent lager...

I've only got a few batches under my belt, so I'm still a total n00b, so I assume that where I am now is not very indicative of where I can be once I've gained more experience. That said... It seems like a lot of people have had one or more acquisitions to their equipment that have really...

I made a similar thread recently and was advised to include special roast and a brown malt. Check those out and see if they sound good to you.

Definitely hit up McHenry. Great selection there for such a small area. Mountain State BC has good food. Their brick oven pizzas are pretty great. The beer, however, is a bit underwhelming. Nothing offensive though, and they'll wash down your meal just fine.

Don't worry. I came into this thread thinking the same thing as well. I would guess that "non-alcoholic" and "beer" are rarely joined terms in many of our minds.

Oh I'm well-aware of the German's propensity to blend their lagers. I enjoyed many a radler (lager and German-style lemonade) myself while I was there. This was something... other... EDIT: I found it! Apparently it also has an energy drink component. Mixery... more like "misery".

Wow, just read every one of these. Lots of entertaining moments! For me, it might be SA's Cranberry Lambic. Not only is it a blatant misnomer, it also tasted more like green olive than cranberry. Unsurprisingly, the many Chinese brews I had on my voyage there were anything but remarkable. I...