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The Rascal King sits on his windy springtime throne. Meanwhile, his faithful servant of 13 years rakes pine needles from his realm.

Fun days. We'd tie off a section of the cabling and make our own peer-to-peer network running DOOM matches after work hours. Half the fun was hearing your buddy curse across the room when you pegged him or laughing at the poor sap who got motion sickness from watching the monitor too long in a...

I think you should just calm down and try experimenting with a known recipe to get familiar with the basics of fermentation. Throwing a quantity of stuff together haphazardly under uncontrolled conditions is just asking for an inconsistent experiment to happen. One of the easiest ways to learn...

Same for me here in NJ. Aldi's doesn't carry beer in the county I live in. This year I happened to be in an Indiana Meijer store on Easter Day. Meijer had Leinenkugel's Canoe Paddler by the case, stacked shoulder high. Although Leinie's sells other products, Canoe Paddler can't be found in...

Aha! That person is off my Christmas list ... like forever.

Say, that guy looks familiar.

Pale ale or mild IPA with a clean yeast.

A commercial version I tend to like is Sam Adams Winter Lager. It's a moderately spiced beer that borders on an Octoberfest marzen or lighter bock, American style. If you'd like, you could sub out the two row with a Vienna/Munich mix to get some extra color and maltiness and still have a...

What you might perceive is a possible difference in flavor and color between the two beers. The second brew as done with AHA advice is boiled to reduce possible Maillard reactions and caramelization of your wort. A lot of homebrew kits are geared for beginning brewers who might not feel...

If it's loaded with artificial sweeteners adding yeast won't achieve what you're looking for. Cane sugar or high fructose corn syrup will work, though.

...and you know what? That flavor perception is all the more aggravating from a yeast producing clove essence. If I recall correctly it was WLP351 I used in one of those flawed beers and is probably a factor in choosing not to use it again.

In my house, a slowly diminishing case and a half of mixed German Marzen and Festbier. So you you have about 203 bottles, eh? Sounds like you need some help drinking all that.

My first few forays into homebrewing were good fermentations but beers with flaws. The problem I had was with water and inexperience. Once I switched away from using filtered tap water to low mineral bottled water my beer lost the medicine essence or "Band Aid" taste it formerly had. The first...

Where I live the local shops wouldn't be able to get Utopias even if I asked for it. That stuff would literally pickle me as even one Mad Elf or strong tripel would be my limit. Hell, a six of Victory's Golden Monkey lasted me almost a year and I still have a stash of last year's Mad Elf! Most...

Using methods to attain esters with the risk of flaws seems pretty troublesome in my opinion. Over the years I've drank enough Budweiser to realize their brewing methods might be a major reason for the resultant stabbing pains behind my right eyebrow so I've avoided it. Not so with some of my...

I'm one of those laissez-faire people. It's French for "lazy". Anything 1.050 or below for SG I will still wait three weeks before bottling - but that's me. Typically my routine waits until we have our first frost in NJ before I decide to do non-temperature controlled brewing in the house...

...and I've never used a smack pack, but I have abused my yeast by underpitching. So there you have it.

Warning for all my friends who are Outta State drivers ... If you're not familiar with the traffic in NJ you need to know it's sometimes difficult to make a left turn at an intersection. Sometimes it isn't possible and you'll be merging to a right lane offramp to do that left turn. Some of us...

Don't you just love those brewing directions? The base kit includes Muntons dry yeast. I would've set it aside and purchased WLP001 instead - if it was available. Ambient temps can't always be relied on but I tend to keep it low to mid 60's at most for non-temperature controlled brewing.

I second the motion. Barrel-aged Pils, blonde ale, IPA, and pale ale. Belgian style if that's what you like. Take Rte. 35S and pass the Monmouth Mall. Merge right onto Sunset Ave just past the Wegman's. Left on Bloomsbury and Kanes is on your right. https://www.kanebrewing.com/