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Yeah, I'd been thinking light Munich with a bit of Pils thrown in, but Vienna would be about the same effect. But that's partly because I wanted to darken it up a bit with roast barley, and that meant a bit of a yellow ingredient; an extended boil would probably do better.

Huh, I wouldn't have expected a crystal blend to get you a good red - I'm used to thinking of the lighter crystals as very yellow, and the darker ones as brown. How much of this mix do you use? How much roasted barley? (I'm still thinking in terms of orange, myself - I want something...

I've been thinking about orange myself, and had been thinking of blending Munich with pilsener to get a golden base to which I would add roasted barley. I'm curious about the color effects of the rye, and also whether you have any idea what the grist is for the really red Flanders red.

Of those? 1272. Of anything? Wyeast 3463.

They don't belong as an aroma hop, in my opinion, but I like early fuggles with other English varieties later. Similarly, I'm with those who say all noble hops need at least five minutes to boil. So do Goldings. Cluster also - it's a little rough if you add it right before flameout, but...

OK, folks, I love a fruited American wheat beer when the mood is right... but sometimes, I also want something a lot darker. Why not combine the two? I'm thinking about the following as the base beer: 3# Pale 2-row (US) 4# dark wheat malt 1/2# crystal 80L 1# chocolate wheat malt 1/4#...

I went with approximately the schedule described in this article, and I did it in my brewing kettle. I put all the grains in, added enough water to make a fairly thin mash with extra liquid on top of it, and heated it all up to just over 150. Then I drew off all the liquid on top, leaving a mash...

The one way in which I deviated from the Kaiser recipe on mine was a Schmitz decoction (thin mash, directly heat it all to a conversion temperature, draw off the enzyme-rich water on top, boil the solids in the water that still surrounds them, cool that off until you can recombine and use the...

You can say that again. Alts were the original lagerbiers, before the isolation of bottom-fermenting yeast. A lot can be done with cold-brewed top-fermenting German beer involving high-kilned malts, and all of it is very probably part of the style's historical tradition. The modern Dusseldorf...

Mine goes into the keg tomorrow, and it smells delightful. Had to jury-rig a swamp cooler to brew it cool enough, but I'm pretty sure it's going to have been well worth the effort.

Depends what you're looking for, but from your description I'd reach for the Cascades myself.

The classic cherry bounce uses moonshine, by which I mean unaged corn liquor. It can be a little tricky to get, though, and bourbon is a very flavorful substitute.

So, I've dried and saved pumpkin seeds from this year's carving rather than toasting them with lots of butter and salt like I normally do. I'm thinking they would make an intriguing beer spice for a 2012 Halloween seasonal brew, but I'm not sure what kind of beer to put them in. Maybe pretend...

Absolutely. Actually, some of the authentic Trappist ones get as hot as the mid 80s.

Westvleteren gets their yeast from Westmalle, which is easier to get your hands on as a yeast source. Even easier is Wyeast 3787 or WLP 530, both of which come from cultures originally harvested at Westmalle. As for your grain bill, the following info comes from Brew Like A Monk: it's made to...

Honestly, I wouldn't bother with the aromatic malt. Pilsen and sucrose, and then pick the right yeast, which for my money is Wyeast 3787 (Trappist High Gravity - they sourced it from Westmalle originally). Hot primary (mid 70s is ideal), cold secondary (by which I mean as cold as you can do...

Heh, I like that idea. Mayan flavors and what I think of beer-wise when I ponder them: - nixtamalized corn (as in masa, which you can buy at any Mexican grocery, or failing that tortilla chip meal) has a subtly different taste from other ways of preparing the corn, and should be...

Ooh! Shiny!

Not upset in the slightest. I'm just aware the understanding of history passed down by oral tradition (as many traditional recipes are, including beer recipes) often turns out to be wrong when you have historical documents to compare to; when trying to recreate something historical, the things...

Sorry, but no. That's a common claim, but unless they have written documentary evidence of what the technique was in 1500, claiming to be doing the same thing because nobody along the way admits to changing anything is like looking at Italians who are all cooking their grandmothers' recipes...