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So what you going to make?

Doesnt it just kind of annoy you that the Sam Adams commercial thats on tv right now says: "Ever had a skunky beer?" WTF, I dont know, I already know I sound like an anal bitch just to even raise the issue, but it sounds like they watered down the description "Skunked" by committee. I can see...

Would love to see an answer to this question.

Anything coming up on telly I could Tivo?

Maybe getting old, but Ive still never tried one...and Id really like to! Variety is the spice of life and both ends of the spectrum should enjoy their day in the sun. Its not often a 3% session beer makes the news....but that's because its unremarkable. Bigger is not better, but bigger is more...

In the olden days of beer the local brewers had a 'magic stirrer' that imparted wild yeast strains to the beer (unbeknown to them), rather than pitching yeast. It was never washed and usually just hung on a wall and different houses were known to make better/worse beer, but the only known...

Just in case anyone is wondering what to do with this yeast, the below recipe is absolutely amazing and really lets the yeast shine. Because the recipe is so simple, it lets the yeast take the front row and really show its colors. An excellent beer thats an easy and reasonable all-grain bill...

Big thanks to all, the beer turned out AMAZING. Not just good, not just quite good, I mean seriously awesome. I went out and bought three expensive Saisons from Whole Foods to try it alongside and it trumped them all. Here is the recipe...

My beer is happily chugging away in a swamp. started at 65, stayed there for two days now Im letting it very slowly creep up. Its at 74 now. I think Ill chuck a couple of ice packs in there and keep it there for a couple of days then let it creep up again. This yeast (3711) says its good up to...

Yes, I think that will happen eventually (some kind of modded fridge) but I need to work on the wife first. Till then I need to adapt to the temps available. From what I can gather this 3711 yeast is best if kept at 65-68 for 24 hrs then let it naturally come up to the the ambient temp in my...

Well I guess I can manage an ice bath for the first 24hrs. Thanks for the pointer.

Bingo! Get lemons, make lemonade. Get hot seasons, make saisons! EDIT: I had a poke around and found this recipe: http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html Making it on Monday!

I am quite a new home-brewer. I have done 2 successful 10 gallon all-grain batches, planning my 3rd to brew on Monday. Its summer, its Chicago, its hot. My beer is going to ferment at around 74-80F as thats the temp my house is, depending on the AC. It will bottle condition at the same. The...

But hops are going to really affect the flavor profile, in essence compromising what Im trying to achieve to get better head. Is there a hop variety that doesnt shout too loud but lends its head retaining properties?

Well thats good news, because I just bottled a strong belgian ale last night, mashed at 148 with 5% wheat! Thanks guys. Lord only knows what home-brewers did before the internet.

That was mashed at 154.

Hi, Other than serving the beer correctly, how do I go about improving head retention? I brewed my first beer, an all-grain IPA and it came out great, but the head only stays for half the drink and the lacing is poor. Thanks! Tom.

I think one way to enter this hobby with one eye on the budget is to share the cost with friends. I started a beer co-op, we put in $60 each and got around $800 worth of equipment. Not bad, I now have time-share on a 15 gallon pot, 2 x 10 gallon coolers, 220k burner and all the other...

Has anyone ever used this stuff? labels

Thanks guys! I was brewing my second batch, had four novices with me to see how its done and everything went a bit haywire! When I was grinding the grain at the store I put some of the specialty grains together, thinking they were weighed out, but I only needed 1oz, not 1 pound of one of them...