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You’d have to remove the gas check valve from the coupler

Good to know! I will be more careful and should not have been so cavalier. I found this web page which gives more info on its use (or not!) in Germany: It Tastes Green - Oxford Food Symposium "Few mass-produced woodruff flavoured foods still use the actual herb. This is due to concern over its...

That Zymurgy article does give a warning: I also harvest "dangerous" sassafras root for root beer. I think you had have to ingest a LOT of either for it to be harmful. Germany is way more regulated than the US and they use the stuff, so I'm not too worried myself. [edit--I guess I should be...

The March/April 2013 issue of Zymurgy has an article on syrups for sour beers by Sean West which has a recipe for Waldmeistersirup (Woodruff Syrup): 2 cups (473 ml) water 1.5 cups (337 g) sugar 0.25 tsp. lemon juice 1 generous cup woodruff sprigs/flowers or 1 oz (28 g) dried woodruff In a...

On day 9 mine had gone from 1.044 to 1.012 (hydrometer reading) although now I'm doubting that OG since that was from the Tilt and not a hydrometer and I think it needs to be recalibrated. I'm going to bottle it this weekend and will probably aim a little lower than the recommended carbonation...

Rum barrel aged Dark and Stormy? Soak some oak cubes in rum and add fresh lime (in a Randall?) at serving?

I pitched one purepitch of WLP300 on Saturday in a 5 gallon batch of 1.044 Weissbier. It was very fresh and given the cell counts of this new packaging I almost used only half the pack just to underpitch but ended up using the whole thing. I have kept the temp between 67 and 70. Open fermented...

I brewed a Weissbier yesterday, so all of this is fresh in my mind. This article details every knob and lever (malt, yeast, mashing, fermentation, water) on how to dial in clove and or banana: Brewing Bavarian Weissbier - all you ever wanted to know | Barley has more of the clove precurser...

The December 2014 issue of Brew Your Own magazine had a cover feature on Anchor with recipes for Anchor Steam, California Lager, Liberty Ale, Anchor Porter, Old Foghorn, and Anchor Small Beer and very detailed descriptions of their brewing process.

And that is one of the problems I have with the AHA being run by the Brewer's Association. I feel like they have a history of treating homebrewers as consumers of the various industries they represent rather than being pure advocates for homebrewing (see the annual Zymurgy survey of best...

I have been a daily reader of SUABP for over 10 years and own many of Ron's books, so that is definitely a must read for me. Ron's recipes don't always make the most exciting beers, but the knowledge gained on the history of how beers were brewed (including German beers) is invaluable. Here's...

Every English beer recipe from Weikert has Munich malt and every German beer recipe has Maris Otter. I’m sure his recipes make good beer, but I would rather have a traditional recipe. Several hundred years by two of the great brewing nations shouldn’t be ignored.

I really like Gordon Strong’s Modern Homebrew Recipes. Every recipe I have brewed from that book has turned out great and he gives detailed formulation notes for each recipe explaining why he chose each ingredient and then another detailed description of variations with other ingredient choices...

I look forward to hearing how this progresses. I rarely brew the crazy beers I dream up because I invariably don’t want 5 gallons of x beer, but I love reading about other people’s adventures. For those of you interested in the history of cream ale (and why the cream part makes perfect sense...

No one has mentioned Wyeast 2112, California Lager, which is the first thing that came to my mind and probably what I would try. Wyeast does recommend this yeast for Kentucky Common, in addition to California Common.

I wouldn’t drop the corn since they say they use a non-malted cereal (someone above says it is rice). I think many people have claimed that these darker Mexican beers are the heirs of Vienna lager (and the 2008 BJCP guidelines list Negra Modelo as a style representative of Vienna lager) so...

I had a draft Negra Modelo at a Mexican restaurant tonight but they served it with a wedge of lime and that overwhelmed the flavor. This is not a craft beer. It is a macro lager. I am shocked that this beer is anything more than a pale lager with adjuncts and caramel coloring, but they do...

As long as it isn't peat-smoked malt I say use it all together as others have suggested. If it was peat-smoked malt, then burn all of it and the bin it was stored in.

Tells you what the rest of the world thinks about homebrewers. Wow.

My feeling on this (and also why I would be very wary about using AI to create a recipe) is that while you do want the beer to match the look, feel, and taste of the original, wouldn't you rather do it with the exact same ingredients if you could? I think about the published recipes in Zymurgy...