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Luther’s wife Katharina was a homebrewer and Luther was quite fond of beer. It’s the pietist Scandinavian Lutherans that immigrated to the US that were the problem. German American Lutherans are heavy drinkers. Our Church picnic growing up had kegs of beer and everyone had a beer in one hand and...

This is pretty much what I said. It has been this way for too long. The Zymurgy poll of best beer in America was just the BA taking advantage of homebrewers and a waste of magazine space. Homebrewing is its own thing. The AHA should be by homebrewers for homebrewers. If it has to scale back, so...

I filled it out, but I forgot to ask the one question that drives me nuts: why is the AHA website locked down tighter than my bank? Why can’t I stay logged in on my personal computer?

I'd be shocked if there isn't more written in the German brewing literature. Let us know what you find!

It seems like you are really interested in warm fermented lagers or pressure-fermented lagers rather pseudo lagers (which on HBT generally means lager-style beers fermented with kveik or other ale yeasts). Lots of breweries, including famous Bavarian breweries, brew warm-, pressure-fermented...

Here is what Wyeast says is happening during lagering: https://wyeastlab.com/resource/professional-lager-brewing/ "Lagering is a time when harsh flavors from fermentation are mellowed. Yeast re-absorbs some of the ester compounds from fermentation as well as some of the sulfur compounds. Malt...

Recently acquired from someone who found them in an attic. Yes (to preempt what someone will invariably say), whoever originally acquired them decades ago should have returned the crates, but it is a little late for that now. As you can see, attic temps are not good for rubber gaskets.

I really love this and have wanted these style guides in Beersmith for a long time. Back in 2016 (and since then in other posts I can't find) Ron mentions that he creates style guides in Beersmith for himself: https://barclayperkins.blogspot.com/2016/12/lets-brew-1912-thomas-usher-ip.html I...

I’m currently drinking a best bitter fermented with Verdant and I’m quite happy with it. I love 1469 but have to drive 1.5 hours to get some, so I am using mostly dry yeasts these days. And 1469 takes forever to drop, which definitely adds to the turnaround time.

I co pitched a half packet of Windsor and a half packet of Notty last year for a 1.040ish bitter and it took a long time to clear (a month?) but eventually did, but it was very delicious before then and didn’t last very long because it was so drinkable.

Here's the passage from Radical Brewing that I was remembering (in the section on "Twelve Ways to Improve a Stout": 7. Oddball roasted grains: Fire up the oven! You can make all kinds of roasted grain you can't buy at the homebrew shop. Wheat, oats, buckwheat and other grains can be toasted...

I won’t be able to get to my copy today, but Randy Mosher talks about this in Radical Brewing, and I think he says it adds a dimension of oatmeal cookies, which I’m not sure I’d want in a cream ale.

Just make sure you are ordering Tübinger mugs and not British dimple mugs: https://www.casketbeer.com/home/2020/11/21/not-all-mugs-are-created-equal

FWIW, my beer where the twang went away was a dark mild with a mash pH of 5.5 (according to Bru'n Water).

I am still convinced the apple-y tangy flavor was acetaldehyde from the yeast flocculating too early and not cleaning it up, not acIdity.

The worst part was that my beer was the first one being judged, which is usually the kiss of death. But after tasting the pub version I knew it didn’t matter what the judging order was. We had 8 solid entries in our competition and it was a fun night.

Something worked! I did pitch a very active Nottingham starter into a keg and transferred the beer on to it with maybe 10g of whole leaf Worcester Goldings dry hop. It cleaned up the weird flavor and the beer ended up coming in 2nd in our club mild competition. The winner had a very similar...

Michelob was touted as an all malt beer for much of its history. Jess Kidden has great info about American dark beers on his website and scattered throughout Beer Advocate: https://www.beeradvocate.com/community/threads/vienna-lagers.563586/page-6#post-5943015...

I appreciate that reminder. My reply was “Kellerbier, German Pils, Best Bitter, and Vienna Lager” but I should have been more specific because I think regional differences and variations are important and so my real answer is Franconian Kellerbier, Northern German Pils, Yorkshire Bitter, and...

Kellerbier, German Pils, Best Bitter, and Vienna Lager are in constant rotation after 15 years