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Well, technically I think you're right. Maybe I should be thinking more in terms of a California Common or something of the sort. Or, maybe brew a German style lager, but with Wyeast 1007 ale yeast?

The temperature in my carboys in my basement in winter is around 57 F. I could probably get it even cooler if I put the carboy directly on the cold cement floor. If I were to make, say, a Munich lager right now and just keep it cool in my basement, do you think it would turn out well?

Yeah, and the Packers got their butts kicked by NY. This has given me excuses for homebrews for three days straight now.

I don't play myself, but watched my brother learn and get pretty darn good at it while we were growing up. I would play around with his guitar every now and then myself, so I know a little bit about what you're up against. I don't know why I never really wanted to learn. I got pretty good at...

I've always hated the flavor of black licorice. Back in my college days, though, I did have an ouzo incident. I finished final exams one hot July afternoon in summer school and a couple of friends and I went over to the corner tap for a few beers. One of my friends got the bright idea to order...

No question at all-- the Giants played well. If the Packers had showed up, though, they would have won going away. How could you not come to a game that important an not be ready to play?

As a person who was born in Green Bay, was wrapped in green and gold swaddling, and who spent the first few months of his life living in the shadows of the stadium, I frankly am taking this a bit hard. If probably would not have been nearly as bad if they had lost a shootout 34-31 or something...

Okay: every time this subject comes up elsewhere at HBT folks are pretty unenthusiastic about it, but I wonder if people in this thread who are serious about weight loss might be interested in coming up with some good homebrew recipes for beers with great taste but fewer calories. I know that...

Along with the stew try some cabbage cooked with bits of bacon. That's actually much more authentic Irish than corned beef and cabbage.

I have a 110 year old victorian home in Wisconsin. At this time of year the basement is really cool. I normally ferment at about 57F in the winter. My beers turn out fine. Sometimes better than in summer. Fermentation may be a little slower down there at this time of year, but no problem with...

When I was, oh, maybe 10-12 years old, my friends and I were looking up at the sky one night and we saw what I would describe as an "array" of red lights moving across the sky. They were arranged in a huge "V" like the pins in bowling. The array was much, much larger than any plane or any other...

Years ago-- I'm talking back in the early 80's and before-- Shakey's used to have kind of good pizza. In recent years when they went to an all-the-time buffet setup I didn't really care for their pizza. Now there is only one left around here that I know of. All the others seem to be gone. I...

I say go for it. It doesn't have to be complicated or expensive. Just take a peek at this website on how to make a really simple AG brew: http://cruisenews.net/brewing/infusion/ I was a little afraid myself, but now that I have done it I almost wish I had been doing it right from the start...

I had a couple of Peroni's the other night at a pizza place and I was struck by how much it reminded me of how Old Style and Special Export used to taste back in the 70's when I first started to drink beer. (I haven't tried either of them lately-- at least not since they were still made by...

Here are a few that I really cause me to scratch my head: WTF is up with: 1. Body hair phobia. The younger generation nowadays seems to think that both women and men (the latter of which I really can't understand) should have bodies which are entirely hairless other than their head, and, in...

My two cents on this is that it is not a math problem. You probably will not save any money on homebrewing unless one or more of the following is true: 1. The homebrew you made and drink replaces some or all of the commercial beer/wine/liquor you would otherwise have purchased from liquor...

86 the cold milk, add 1 cold beer and I'm in on that spread. Looks good!

My el cheapo pizza stone did the same thing a couple of years ago. I just use it that way anyway and it works fine.

But what is the question, Deep Thought?

Hey, welcome! I'm in Waukesha. Seems Wisconsin homebrewers are very well represented in this forum.