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While this story may be apocryphal, it is nonetheless illustrative: During the height of the single malt whisky craze in Japan, Suntory Ltd decided to rebuild brick by brick the Bowmore distillery from Islay, Scotland in Japan, in an attempt to capture the distinctive taste. They copied the...

You should definitely be serving une main au ballon Irish Stout.

Obviously, in a proper pub, the glass would be big enough to plan for the appropriate head and a decent sized pint.

I'm using Brewtarget, which I think does calculate FWH as a 20 min addition. I've only made an Oatmeal Stout using FWH, and while the bitterness calculated by the software tasted fine, in an Oatmeal stout it's pretty hard to overhop. In researching for that brew, the general consensus for FWH...

Ok, I'm gearing up to make this, and I'm prepared to follow the recipe exactly, but with the FWH Goldings, won't the perceived IBUs be a bit low? My brewing software calculates the IBUs at 20.7, which is below standard for the style. That said, I'm prepared, like Luke Skywalker, to forego the...

I worked as a bartender in a real ale pub in Scotland for a few years and had the opposite problem as the OP. Two Australian tourists ordered a couple of cask beers to try real authentic Scots beer. I served them up (and yes, there is usually a small head of about 1/2" on a properly poured cask...

Thanks WorryWort! I'll be there!

What equipment are you using for your AG? Brewhouse Efficiency is two-pronged: first, what percentage of sugars in your grain have been converted through mashing; and second, what percentage of the converted sugars are you able to sparge from the grain. I would agree with dracus to assume...

Storm Brewing here in Vancouver currently uses Gambrinus ESB as the only malt in their Hurricane IPA. I've never used Maris Otter, but I understand that the above hypotheses are more or less correct: it's an NA-grown approximation of a British 2-row. Storm IPA is a tasty, if inconsistent, brew...

Obviously, you are risking contamination if you wait. I've pitched 24 hours later once and the beer turned out fine, but as a regular practice, I wouldn't advise it. Buy some extract and make your starters before brew day. But, if it's a question of timing, go ahead and brew. Just follow basic...

If you crash cool it in a secondary, you will have less sediment in your bottles. I've made this recipe a bunch of times--it's now a household standard--and I've never had a problem with carbonation after crash cooling for a week or so. Crash cooling in the bottle will work as well of course...

'Ware carboy handles! Caution (and milk crates!) are the best advice. Sorry about the carboy, but thank the beer gods it was empty...

Are there any risks associated with washing yeast from a bad batch? I had a thermometer malfunction and dumped a pale ale on a Wyeast 1968 (Lond ESB) yeast cake at about 85F. The batch is bad, but I had planned to wash the yeast cake for future brews. Is it worth saving or is the yeast compromised?

Ha, Revvy. That's my hometown! I used to catch London Tigers games at Labatt Park as a boy, one of the finest ballparks in Canada, just across the Thames from the brewery. Although you wouldn't catch me with a Labatt's product anymore, unless I'm with my buds and they've ordered a few pitchers...

Right, well I've just racked into the secondary with a S.G. of 1.015, and I have to say I am very pleased. Great malt character and a subtle, warm, but forceful spiciness from the FWH. I can't wait to get this in bottles and drink 'er up. My LHBS didn't have Ringwood when I was ready to make it...

This is easy. Creemore Springs (now, sadly, owned by Molson) used to be one of the best Vienna-type lagers in NA. It's still damn good. Steam Whistle pilsner is probably the best pilsner in Canada. Not from Ontario, but St Ambroise brewery from Quebec is excellent. Their oatmeal stout is one...

I'd like to thank everyone for their support during these hard times. I'd just like to say, that "Second Coming Oktoberfest" has been successfully made, and carried (in a milk crate) without catastrophe to the fermentation chamber. This one's for the kids: kids, don't carry full carboys with...

I'll now be brewing this in two weeks, due to this unforeseen disaster. I had intended to brew the stout today, but, as you can see, I encountered a delay. I'll let you know how it turns out when I brew it!

I don't know if my sordid love affair with glass carboys is over--I do like the smoothness and cleanliness of glass--but when you get hurt this bad by someone you love, it's hard to take them back. Oh. And my apartment still smells like Oktober.

Ha, thanks for the condolences lads. It was quite a shocker. I was moving it about six feet, and most of the time I hold it from the bottom--it was about six inches off the ground but that's all it took. I had finished the batch seconds before the tragedy and was convinced it was going to be my...