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http://worldtruth.tv/8-beers-that-you-should-stop-drinking-immediately/ Does anyone else feel Guinness is being wrongfully targeted here?

Go into my local beer store the other day looking for NB summer helles, the following dialogue ensued: Me: hey have you guys gotten in new belgiums summer seasonal yet? employee: i dont think so what kind of beer is it? me: its a helles. employee: hmm, what style is that? me: its a style of...

very cool! thanks!

When I started using I beersmith I was consistently hitting 65% efficiency~9 batches. For my past 4 batches something finally clicked and I changed up my process. First I've been mashing for 75 minutes vs. beersmiths recommended 60. I also got 5 gallons of sparge water ready for every batch...

http://www.brew365.com/hop_substitution_chart.php This might help.

I've brewed 3 beers with them so far, an esb, saison and a black ipa. The esb and the saison just went into the secondary yesterday and the flavor was spot on. Also I typically get around 70% efficiency, but have been over 80% with all 3 of these. Not sure if this is do to the quality, or if I...

Count me in! fingers crossed for the brewery immersion course!

No problem! I actually just transfered this one a couple of days ago, and the acid malt is not very prevalent. Not sure if it will come out more in bottles or if there just isn't enough in the recipe? If I brewed it again I would probably use another .5lbs.

heres the recipe, i'm brewing this one right now... .5lbs acid malt 9lbs two row 1lb flaked wheat 1oz progress at 60 .5oz ginger root

Ya i definitely won't be using 099 again, I had a friend who had really good luck with it, but after this its just not worth it...

Awesome, thanks for all the info. I actually really like the sound of 3711, i'll probably give that a go. I may try doing a basic saison with it and then racking on top of the yeast cake. Anyone have a good extract saison recipe?

So, I've got a black imperial ipa that has been stuck at 1.050 (og 1.108) for two weeks, and i've been trying everything to get it going again but I'm losing hope fast. So lately i've been wondering about just adding some brett, something like wyeast 5526, and then putting it away for a year...

Bump... Its been over two weeks, gravity did get down to about 1.047, I also added a 3 liter yeast starter with two packets of dry yeast about a day ago 2/12/12, Still hardly any activity however. Also, what do people think of this...

@Colobrewer The temperature is currently at 71, and its been there for most of the time. I did have slight drop in temperature, down to about 65, for a little less than a day at about the time fermentation stopped. however it is now at a steady 71. My starter was only 1 liter without a stir...

Okay, so I know there are a lot of these threads but I didn't really find an answer to my questions in them, so here it goes... I brewed my first big beer a week ans a half ago, an imperial black Ipa with an og of 1.108. I used a liter yeast starter with white labs super high gravity yeast...