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I brewed a CAP this weekend. Coming out of the mash, I had what appeared to be close to the right amount of wort, and it was on the money for my pre-boil gravity (1.050). After my 90 minute boil, I came out about a gallon lower and about 0.010 higher in post-boil gravity (1.070) than I (or...

Indeed. They're more or less on the way home from work for me. I was figuring that along with the yeast, I'd pick up an airlock and maybe a 7 gallon plastic bucket & lid- the 6.5 gallon carboy works well, but is heavy, awkward and kind of a pain in the a** to clean. (plus I'd have enough...

So what's the wisdom about ordering the bulk of your supplies online, then using the LHBS for last-minute or forgotten/overlooked things? The reason I ask is because I accidentally ordered twice the amount of muslin bags, and half the amount of yeast I intended to buy. I feel a bit ashamed...

Yep... old F.W. Schmidt was my grandmother's grandfather, or could have been her great-grandfather I suppose. I do know that they kept the German naming trend up until her generation, but they quit naming their kids names like Bertha and Frederick. I should ask her- she's quite the...

So I've come to find out that my great-something grandfather owned a beer garden place in Galveston called "Schmidt's Garden" that was open from the 1850s (I think) through about 1900. What sort of beer do you suppose they had there? Something like a Classic American Pilsner? Something more...

You'd know...the special reserve is aged in wooden casks, believe it or not. Gives it a sort of yellow urine-like color very different than normal gin. Doesn't taste like wood or anything- just really smooth, that's all.

Of ones I did not botch in the process and/or get infected, there was a pale ale that I made the mistake of using Chinook hops in. I think the AA levels were mismarked, or I made an error in my calculations, because it ended up so bitter that it actually would cause that same pucker reaction...

I'm guessing that if you don't have an oven, but do have a gas grill, you could just cook it on full-tilt for a while. That's my plan for my next brewing session; I'm going to toss my plate chiller on the grill and heat up to 700 or so for a while, and let cool. Then I'm going to rinse it out...

Is that the regular or the Special Reserve Citadelle? The regular's just a tad funky for me, but the Special Reserve makes a sublime G&T, especially if you use key limes instead of regular ones.

So I've noticed that I see a lot of "What did I do wrong?" or "Why's my beer smell like a dumpster?" type posts. Rather than that route, I got to thinking that I'd like to hear about people's successful brews. For many of you, it may be a silly idea- you can crank out consistent good beer at...

Update 8/27/2010: So I ended up leaving it in the lagering fridge until about mid July due to a combination of being busy, being lazy and extraordinary oppressive heat. I bottled it, and let it carbonate, and tried it last week. Just fine! Definitely a lager- not a lot of off flavors...

Speaking of Briess DME... if you want to make a great starter beer for your megabrew drinking friends, try what I did for my first lager: 6 lbs Briess Pilsen DME 1/2 lb 10 Crystal malt 1/4 lb Carapils about 15-20 IBU of US Hallertau hops in boil, no aroma or flavor Ferment @ 50 with Wyeast...

25 bucks? You can't beat that with a stick! Wish I were there.

There's a Grupo Modelo brewery right in Puerto Vallarta, so if you can get Modelo Especial, Negra Modelo or even Corona on draft, it's very, very fresh. Even Corona in PV was pretty drinkable- not skunked or off at all.

Anyone else had the new Shiner Frost seasonal beer? It's supposed to be a Dortmunder style beer, and it's good! It's definitely hoppy- if I had to estimate it, it's probably at least 30 IBU, and it's malty, grainy, etc... probably the best thing Shiner's made by far, and if not in the...

I'd be willing to bet that if you went to the Czech Republic, that you'd come back with a totally different opinion of lagers. What lagers have you had, anyway? I'm hoping you won't say Heineken, Grolsch, Pilsner Urquell and Corona, all in green or clear bottles, and all notorious for being...

Oh, I wasn't bitching at all- the tangy flavor actually works for the dry stout; it's like adding a little bit of the soured beer to a guinness clone. I was just pointing out that I fermented hot (due to the temp-controlled freezer being tied up with a lager), and that it might be the cause...

I got the same thing in a dry stout made with Nottingham. It's not bad at all- it's not strong at all, and it actually works in the stout's flavor, but I didn't do anything that should have made it tart at all. Out of curiosity, what temps were you all fermenting at? I was about 70-72 F.

This is a truly retarded set of arguments. As far as I can tell, intent doesn't matter. It would, if all else were equal, because then the intent would be the only difference. In the real world, however, everyone has their vision of what their beer ought to be, and the reality of what it...

I'd tend to think that if the goal of BJCP competitions was to judge straight-line, intentionally brewed to style, unblended beers, then it would be stated somewhere obvious. Plus, brewing is as much art as science, and I'd tend to think that the artistry in blending could make some really...