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I have an Army friend stationed in Japan and he's looking for a big ol' hop bomb that he can find there. Anyone have any suggestions?

I used US-05 because it's cheap and I didn't have anything fresh in the fridge. It's also a fairly clean yeast so I wasn't concerned with it adding any flavors that I didn't want. Certainly using the same yeast ensures that you won't have anything weird going on, but it's such a relatively...

If you think there's any question about it carbonating, go ahead and add the extra insurance of adding fresh yeast at bottling. I did a lager recently where I just added a gram of dry yeast (US-05) to some boiled, cooled water for a few minutes (to rehydrate) and dumped it in the bottling...

I've found the same. Nothing converts it well enough, just sacrifice the few ounces of beer and use a hydrometer for any reading after there's alcohol in the mix.

I bought some magnets from Radio Shack and I'm wondering if they will be sufficient for this project. The part number is 64-1895. Here's a link: http://www.radioshack.com/product/index.jsp?productId=2102642 I have four and planned on placing them across the center of my fan, ++--. Are these...

All this about fermentation is the key. I am finally able to actively control fermentation temperature and it has made a big difference in the turnaround time for my beers. Good pitching rate, healthy yeast, a little yeast nutrient and the proper, consistent temperature drastically improves the...

Yes, the sugar is in there.

I bottled a 10.8% barleywine about 7 weeks ago. I popped one open last week and there was zero carbonation. I wasn't totally surprised by this, but I did expect at least a few bubbles. Anyway, I know that I can just leave it longer and it might carbonate with what yeast is left sometime this...

+1

I'm going to brew one soon for my first lager. It won't be a true 'lager-it-for-six-months' Oktoberfest, but I think that I can get one brewed, fermented, lagered, and bottle conditioned in time to enjoy for the holidays this year.

They are definitely using more malt than they are listing here. There is a strong roast flavor to it. Probably chocolate malt like a couple of folks have mentioned.

I wouldn't reuse the yeast from a batch with a OG that high and with, what I can only assume to be, a large amount of hops. Generally, if you're fermenting a batch at a high gravity, the yeast becomes stressed to the point that reusing it can provide unpredictable results. Also, a 1.5-liter...

I would say that as long as it is relativey dry, it's going to be a IIPA, IIIPA, etc. Barleywine is usually going to have a higher FG and still be sweeter and chewier.

For me, pouring a beer into a glass (homebrewed or otherwise) is all about getting the taste of the beer. If it's bottle-contitioned, then leaving the yeast behind is also important, but it's more about getting all the taste and aroma out of my beverage. In fact, I don't like drinking out of a...

I would replace the corn sugar with enough base malt to cover the lost gravity points. I only use a simple sugar like that in a really big beer that I want to dry out more. With a starting gravity that low, there's no reason you shouldn't be able to get the beer down to 1.011 with all malt. It...

Interesting that I should read this today as the epidode of The Jamil Show I was listenening to on the way to work this morning mentioned this very subject. Jamil said he grows yeast at room temp, cools, decants, and pitches cold. He said that mutation doesn't become a big problem unless your...

Glad someone agrees with me. For a chain as big as they are, they have a pretty good craft beer selection at every location I've been to. I also happen to like their wings. I can't really say anything about the rest of their food, though, as I haven't had it.

Exactly. The style of a beer is much more dependent on recipe than numbers. Hell, you could brew a batch from the same mash, same boil time, same hops, split and ferment with two different yeasts and come up with two beers in totally different style categories. The "out of style" stuff in...

Have you tasted it? I definitely wouldn't dump it until I had tasted it. That being said, this isn't going to be a "to style" ESB, but it will still be beer.

My only real brewing disappointment so far was a blonde ale I brewed recently. It tasted great in the fermenter, but since bottling, it has tasted horrible. It is very slowly getting a little better, but after almost 6 weeks in the bottle, I'm about ready to dump it. It's only a 5% beer...no way...