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Golden ages?By Cutter Wood (Harper's Magazine)

What is wrong with the damn grass? Fercrissakes, people. Why do you want to collect and store your own urine?

Er, in short: no.

In the olden days it was also marketed as a rye beer. The flavour is very lightly smoked, but it's not a "smoked beer" by any means. I haven't had it since they were bought out, though. Shame, that.

Raftman is a rye beer if I remember correctly--I used to live in Montreal and even did some promor work for Unibroue. Add a touch of smoked malt, some rye malt, 2-row, touch of crystal and wheat and you'd have a decent grain bill to start from. Chambly Noire is a beer that only came into the...

I usually like to ferment my beers cool, which in general results in a crisp, clean palate--especially good for IPAs and most APAs. I would also do this my dry stouts (like Guinness). I might ferment an Irish Red at around 68F because I'd want some fruity esters in that beer. But as long as you...

So, I just finished sending my KTG clone to the fermentor with about 7L worth of starter. O.G. 1.105. In case anyone is considering brewing a Russian Imperial Stout, let me offer you a piece of advice. BREW THIS ONE. Obviously I won't know for sure until I crack the first bottle, but the hopped...

Brewing a batch of this as we speak! Preboil S.G.: 1.093. Oh yeah.

Did you rinse thoroughly? If your description is accurate you almost certainly have fusel alcohol off flavours from high fermentation temps that won't settle out. You may also have Hydrogen Peroxide in your beer--I wouldn't use that again if I were you. Soap and hot water will do the job in most...

The Pinkus Hefe uses two-row instead of Pilsner malt and its one of the nicest Hefes around. I'm a fan of simplicity though--the maltiness and breadiness does not come from specialty malts. I would personally never add anything more than, say 5% Munich. Actually, I would never add Munich to a...

The difference is the starting gravity--did you measure yours? Yuri's recipe calculated for a 1.053 OG (for a six gallon batch) and HBW calculated 1.065 with the same ingredients for a 5 gallon batch. Did you make a 5 or 6 G batch? At any rate, there's no way to exactly calculate how efficient...

Which is your FG? 1.013? If so you are absolutely, 100% fine. That said, if your FG is 1.022 you are absolutely, 100% fine. Either way, give it another week or two in the primary. In the meantime: RDWAHAHB.

I just want you to know that I've been reading this! I love Scrimshaw and would love to brew a decent clone, but I can't decoct so I can only brew this in my head. Have you done a side-by-side tasting yet?

I've not used that yeast, but I bet dollars to donuts that the problem is you fermented way too high. Lager yeasts should be fermented at 50-55F (although that strain recommends 58-65F), and the temperature inside a fermenter can be 5 degrees or more warmer than ambient. So plenty of ales would...

I love the choices and their descriptions, but I shed a tear for leaving out Jamil Zainasheff: a brewer of classic styles with an eye for simplicity of technique, but no fear of any beer. Although I suppose playing the game: which brewer didjya miss just ruins the game. So: I'm voting for Charlie.

1. Did you add priming sugar? How much? (I assume you're doing 5 gallon batches?) 2. What temperature do you store your bottles at? If less than, say 62, they will produce CO2 slower. I suppose we should also ask what yeast did you use? 3. The OG for that beer, if I have the right recipe, is...

I feel like I should be paying for this class. Even though I live on the West Coast. Thanks for taking the time, James!

Patience is always rewarded with good beer. FYL? No, Eff the lives of us who are but too weak in the hollow of our souls to brew so patiently withal.

My last two batches were started from year-old (actually 13-month-old) washed yeast cultures. That was about the limit of what I was previously willing to try, but my LHBS was out of Kölsch yeast and I really wanted one so I made it out of a 250-mL jar sample (with starter, obv). The beer is...

Obviously don't dump it until you taste it (I did not advise dumping, I just said that fusel alcohol flavours are the only thing that have ever induced me to toss beer), but if he pitched at >100F the beer will be awful. Unless you've pitched hot before, you have no idea how awful it will be.