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:mug: As I hate paying more than I have to for things, as I'm sure most of us do, I realized that "The Local Brew Store" has a significant markup on, well, everything really. I'm fine with that for some things, as I can't get them elsewhere (Yeast, grains, etc). However, there are things I...

I'm sure everyone has heard stories of beers so thick you can stand a knife in it, and the knife will stand briefly before falling over. Or the beer so thick you need to chew it. One of my roommates has told stories about such beers from Germany. What I'm wondering is what causes a beer to...

Has anyone found a clone recipe for this marvelous beer? Any idea how to acquire a yeast such as the one they are using, or what yeasts might be used as a substitute? (I would love to get my hands on such an old strain of yeast, so that's my preferred solution! :D )

Hello everyone! :mug: I'm looking to get into kegging, and I'm wondering something that I would think would have been covered in the FAQ, but I didn't see it. When kegging, you need a supply of CO2 or Nitrogen, with CO2 being vastly more popular. The question I've got however, is: A...