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Years ago I loved SA Black Lager... I stopped drinking it because I became obsessed with barleywines, RIS's, IPA's, and the like... But I started getting extremely bored with strong beers and find the vast majority nowadays to just be way to gimmicky and poorly made beers because the...

I do have to say out of the beer drinkers I know a greater proportion of the women love hoppy beers than the proportion of men that do. Now I mostly know men who drink craft beer but more of them will only drink stouts and malty beers. The women who don't like craft beer are all about the...

You definitely get a different flavor boiling the hops than you do dry hopping. There are conversions of the oils other than just the isomerization of the alpha acids that happen at the high temperatures. That's why I normally use boil additions for my hops. But it is a balancing act because...

1. There is a legitimate reason for people who dislike IPA's to complain... There are many breweries that are getting rid of their normal beers because they are having to focus on creating new IPA's. When beers that I love are discontinued to be replaced by a new flavor of the month IPA then...

Bohpils should be fine. But the water being softer really isn't the differentiator here. The judges won't know what water you brewed the beer with. They will only know the flavors produced. Bohpils have more of a malt flavor balance than german pils but that is not really achieved by just...

But only gypsum. Bohemian lagers are characterised by the soft mouthfeel. That normally happens with chloride. Gypsum is sulfate produces a harsher feel. The late hopping should produce a large hop presence overpowering the malt if fermentation and mashing was decent. Unless there were mistakes...

It sounds like it would be more of a German Pils... But there really isn't a way to tell from looking at a recipe I think. The differentiation really depends on the malt character but may also include hop presence. Differences in the guidelines: Czech Overall impression: The malt flavors...

I made a bunch of small batches of beer fairly similarly to that. I boiled 1lb of wheat DME and added the hops to make 1 gallon beers, fermenting with US-05. The only difference was that I used 1oz of german hops as flavor/aroma additions at the end of the boil. I wouldn't have added the corn...

You're questioning the group when you then go on and say that the higher mash temps are out of optimal range for the enzyme that clips the non-sweet dextrines into the shorter sugars which are sweeter and more fermentable? That was the exact point of why the experiment yielded non-significant...

I've mashed at higher temperatures. Even 160-170. I do get higher FG readings but it really does not seem sweet to me then. The extra heavier sugars really do not add sweetness while they create a similar body to a normally mashed one. For interest Brulosophy performed their mash temperature...

I will say after reading the reviews of those beers by Denny there's still not a single one that appeals to me to search out for... If someone hands me a can of one I'll happily try it but definitely not something I want to search out... Now I really DO want to search out Jack's Abby lagers, the...

Thank you very much. I've struggled to find good reviews and descriptions of the beers... On Beeradvocate the reviews all seem to be from up the brewers ass (I mean like a sycophant, brown-noser in colloquial terms). I have struggled to find any more objective reviews.

That could help some people ease out of the habit. But of course many many people having something close will urge them to go the next step and get the alcohol back in. I don't know what will help you through this transition but I wish you luck... It can definitely be hard.

One thing I'm wanting to experiment more with is brewing small batches of wort and bottling them in sterilized bottles. Then pouring a couple of ounces into a glass and filling it up with soda water... My attempt with a pilsner wort was delicious and of course 100% N.A. because no yeast was...

Yeah. I don't dislike them because they're different. I do because they seem to just be popular because they completely oversimplify the flavors that make beer. Look at Tree House's beers. Their IPA descriptions mention almost nothing except for juicy fruity flavors... Except for Sap which is...

There are only really two times that I know of that I really care about the clarity of my beer. When making something like a pilsner I find that when it's hazy the flavors taste a lot more muddled together. It doesn't have the crispness and I find it less enjoyable. With a hefeweizen I...

The ALDI carries a variety of lagers. The one that I like is Wernesgruener pils. It's crisp, hoppy, but has a nice malty flavor to it. My wife and some friends enjoyed the Bacher lager but that one I think is more like a better version of Heineken. Less hoppy and a little more sweet malty...

Is Loral like Cilantro? Some people hate it because they think it just tastes soapy while other people love it because they think it tastes fresh and tangy? I just started lagering my Loral Pils. I really liked it going into the fridge so we'll see it fully in a few weeks.

Live Oak Hefeweizen has been good when I've had it. Better than some of the hefeweizens I had in Germany but not as good as the best. And much fresher.

If you have an ALDI nearby the german pils there may be fresher than other options. I know that the Wernesgruener in our stores are normally around 2-3 weeks old... Compare that to Schneider Weisse which every store I've been to in the last two weeks every bottle has been from 2014 or 2015...