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Hmm, shipping by 5/1, looks like someone is going to get a bonus Belgian with my package since I plan on doing the Belgian swap in May anyhow. That's going to be a good beer month! :D

Great video SuperiorBrew! I wish I had the means for a rig like that. Quite impressive.

Ohhh, that's why I got an issue of Draft. I had thought it was some random spam mailing. I have to say that so far the mag isn't too bad. Little tidbits and an article on a bar that I'm going to have to check out next year when I'm in Vegas. The Freakin Frog has a serious beer selection! :D

There's a pub in Minneapolis named O'Donovan's that I've gotten black & tans made with Murphy's Stout and Amber. Very delicious.

I recommend patience until a full 72 hours has passed, then take a hydrometer reading to see if it hasn't been stealth fermenting (aka leaky seal). Also, what temperature are you fermenting at?

+1 to what Soulive said. Contrary to what you may think, most yeast strains don't live in harmony with one another. You won't be able to just mix two together and get a hybrid beer. Most likely, one will outgrow the other and the lesser will die off as a result....as Soulive said, a waste of...

Yeah, you won't catch me brewing a hefe in the dead of winter. Only thing I have rolling is a high ABV cyser and this monster 8-8-8 RIS. Once I get myself a modded cooler or fridge for lagering I'll have the schwarzbiers and marzens flowing for sure. :D And actually, if you account for...

It's too bad that as most these beers age they become heavier bodied and astringent. ;)

I have to give a +1 on the hefeweizen for a lighter summer beer. Great and refreshing during hot summer days. A simple American Wheat would do the trick too. Then you won't have to deal with lagering (unless you're capable, I'm not :( ).

I was a bit off here. Checked my beer journal and according to Midwest the OG was supposed to be roughly 1.042-1.046 (not sure how accurate that is). Mine ended up at 1.051. FG is supposed to land around 1.010-1.012 (again, according to Midwest).

Mine would be a malty 12 oz. Schwarzbier, served in small tumbler.

It's finished, but the new yeast is for bottle carbonation. :p

Damn, that sucks. I use Pandora and last.fm all the time to find new music. At least you have access to last.fm

The only way to truly know if your fermentation is stuck is using the aforementioned hydrometer. If you take a couple consecutive readings and it stays steady at a gravity too high to be finished, you're officially stuck. Then you can take a few approaches to restarting: nutrients, more yeast...

Surly Brewing, that's it. :p Unless you consider Premium Grain Belt, Milwaukee's Best, Schmidt, or Pig's Eye exotic. ;)

+1 Rochefort 8 and 10 are fantastic beers. I've had Chimay Blue and that is a great beer as well.

Cause he cooked his newly made beer at 185 degrees...that's some dead yeast. ;) It could have been mold of some sort, but I'm with Evan!, if it doesn't taste bad, it's not infected. Regardless, you should be fine now. I don't really know what the rammifications are of cooking your beer...

In Heat Wheat is a pretty good beer. Tasty, easy session brew, nice basic American wheat.

+1 to what Yooper said on both counts. The beer should turn out just fine as long as you stay in the 60s. Next time I would definitely recommend getting an extract kit from somewhere like Austin Homebrew, Midwest, or Northern Brewer and stick with ale kits until you have means for lagering...

I believe the Target OG according to Midwest on this one is 1.058, so basically, what BM said. :D I've made this kit before and it turned out great. 1.071 seems extremely high, but I don't think you can really overshoot much using mostly extract. I would assume your sample was heavy on wort...