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I’ve made a lot of bitters, but I used a lb of flaked maize in one for the first time last month. It’s actually been much better received than most of my bitters. It tastes a little “hot” to me — more than the 4% ABV would suggest — but it is a pretty tasty pint nonetheless.

How about a new “Cat 27: Historic” style called “Nineties IPA”?

I think the obvious solution is to make a new category for clear IPAs, so I don’t accidentally get one when I order an IPA.

The only caveat to this method is that it really does take some practice and experimentation to get your heat control down, and to know what stage you’re in. Originally I would stir briskly the whole time, until I realized I was introducing too much cool air. Now I keep the beans moving the...

I’ve been doing this method for the last 15 months or so. My recommendations are to use a pot with high sides (I just use a heavy stainless 8 quart pot) and an extra long whisk, because short ones get HOT! Really you can roast whatever beans you want this way — I’m not sure any particular ones...

I’ve recently decided that I don’t need to drink anything I don’t actively enjoy, and freed myself to dump even perfectly fine beers I’m just not loving. It’s liberating, and it lets me brew more often. My average price per batch is well under $20, so it shouldn’t be a big deal to water the...

I can’t really see what you’re talking about. Google “vinegar eels” and see if that looks like what you’re seeing though.

Where are they in the photo?

Clostridium bacteria, including the botulinum species, are anaerobic, meaning they thrive in spaces without oxygen. They also require a relatively high pH. This is why they’re a threat in low-acid canned foods. An unsealed fermenter of sour wort is not a hospitable environment for botulism.

It seems beyond silly to me to refuse to drink a beer that “tastes and smells good” because it’s “murky,” but I guess each to their own. I’m going to do whatever it takes to make my beer taste and smell wonderful, and continue not caring at all what it looks like. They do make opaque cups.

I like IPAs a lot. I just want commercial ones to suck less. The 90s are over! Cool it with the crystal malt!

Nah, most commercial IPAs just taste like sickly sweet soda pop to me. Maybe it’s to make up for the bittering hops, but I never found it necessary when brewing this style (why did people stop talking about bu:gu ratios?). Haha. I’ve never understood why people get so hung up on the clarity...

A big part of the reason I’ve burned out on commercial WCIPAs is that they all seem to be drowning in crystal malt. Even the ones that are supposed to be insanely bitter taste like sticky, caramel-y messes. I ordered a Sculpin on a plane recently and it was so sticky sweet I could barely finish...

I’m also an “older” member, by that rubric. These hazy juice bombs are what I always wanted beer to taste like. Don’t care how they look, but man do I like how they smell and taste. And I don’t really care where the market goes — 99% of my beer consumption is homebrew.

I just roast in a pot over a gas flame, stirring with a whisk, and going by sight and sound (and smell, of course). After a lot of trial and error, I feel like I get really nice results!

No, I don’t usually go out of my way to get clear beer. Maybe cold crash.

I get that when I use a significant amount of rye, too. It drops clear.

I don’t think this is true at all. Hazy IPAs have a very different flavor (lower bitterness but more steeped hop character) and mouthfeel to me. It sounds like you’re saying they’re just WCIPAs that look funny.

I mostly stay home and drink the (homemade) beer I enjoy most. I sure don’t miss the ******-y bro-dude culture that turns beer choice into a test of personality and masculinity. Ridiculous.

I absolutely love the massive juice bombs. That said, I’ve had very few commercial examples — almost all homebrewed. I get that it might not be to everyone’s taste, but this is exactly what I have always wanted hoppy beers to taste like. I don’t really care if they’re clear or hazy or murky, as...