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I like Denny's favorite wyeast 1450. Be sure to mash low though, because it leaves tremendous body to any beer. It is also a slightly weak attenuator, however I have made several delicious reds with it.

I keg at triple my serving pressure for roughly 48 hours, bleed and serve and have good results consistently. Hope it works out for you!

Did you add extra sugar to the beer you are trying to carb? I failed to see that you primed the bottled beer with sugar so as to give it something with which to make bubbles.

There is a really good restaurant down some stairs strait across from the astrological clock. Also, if you walk by the market and smell weed, you will more than likely find it down some stairs. The street vendors are a rip off, though this time of year it may be fairly cheap. I am sure there...

CAPs pretty much have to be cold to be ingested. I still enjoy some of them, but not really. A good all grain pilsner, or helles, like I used to drink in Bavaria is totally fine for me at room temp! I keep my keezer at about 42 also, I feel like I get the best representation of the beer...

I enjoy British beers at cellar temp as well. Right now I am drinking a dopplebock I made, that is bottled but not chilled. It tastes great and has more flavor than when I drink it cold. I remember my buddies in Germany thinking I was slightly odd; or maybe they just thought I was a drunk.

I have a question for you folks. Is there anyone else out there that actually enjoys drinking beer at room temperature? When I was stationed in Germany I often wouldn't refrigerate my beer, and drink it at whatever temperature the room was. Usually 55-70 degrees. I feel like I get a more...

When in doubt I just make beer. What I mean is, when I don't know what to make I usually just go with one malt, one or two hops, and make something simple and pleasant. For instance, two row and Centennial with perhaps another hop for bittering. Maybe Chinook for bittering? Low to medium OG...

Here is a good lemon-beer recipe that you might want to tweak with some berry's of your choice in secondary. I made it once last year and it was definitely delicious. I would add slightly more lemon zest than this recipe called for because it was just slightly lemon-y...

In my opinion, yes. But they are definitely very similar in concept. All Shandy I have had, have had fruit infusions in the brewing process and or are mixed with fruit juice (lemonade), Radler to me is more like a soda.

Radler is usually a mix of lemon-lime soda and a light lager (Helles, or Pilsner). A light-colored, light-bodied ale would probably work too. Bottling may prove difficult unless you are pasteurizing, or filtering and pressure filling your bottles. In Germany you can buy bottled versions...

For every, thing there is Shakespeare. I shall forever now brew with greater fervor! :tank:

I don't remember where I read that bit, but apparently people used to use all sorts of crazy ingredients, to include blood. I read it years and years ago though, so I don't know. As for the truths of the internet, well I could have been making that up. :cross:

If I'm not mistaken the Reinheitsgebot was enacted particularly to outlaw the practices of brewing with blood and other potentially toxic substances. Not that blood is always toxic, but when ingested raw it typically causes nausea, and vomiting depending on the quantity ingested and what not...

I am just curious, what is 'the english method'? I think I got lost on that post, Vlad, though it may be the many drinks I've had already. On the other hand, to validate Brulosopher's method a little bit; I have only brewed 5 lagers with this method. However, it has worked perfectly. I have...

I have had my CK for about a year. It seems like a good mill, with nothing to compare it to. However, when adjusting tand tightening the locking screws down they mill will come out of set if you don't hold the adjustment knob while tightening. Similarly, I tend to get super fine crushes with...

Saison.

Bluejacket Brewery shouldn't be too far. MadFox brewery is on the VA side but still close. Those are jsut a couple off hand.

3711 is your friend.

Hofbrauhause Dunkel is a great example to try if your shop carries it. I have seen it at the local Total Wine several times in the last six months or so. I almost exclusively drank Dunkel when I was stationed in Bavaria, however, you won't find any of those smaller breweries' beers stateside...