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Who has the best price on the new-empty 5L mini kegs? It seems there is a drought on these right now.... at least here in the states. I was wanting to pick up a couple, my LHBS does not have any and some I am seeing online are $20 for an empty! Last one I got (couple years ago) I think I paid...

I do all my brewing from November thru March as I do not have time in the warmer months to do any... I have a small farm that takes all my attention at that time. I usually have a few smack packs of yeast in the fridge at all times, kept in the lowest drawer (coldest). I have a couple packs I...

A Tale of two British Yeasts... For the past two years, I have been experimenting with several British ale styles along with experimenting with several yeasts. One of my favorite recipes is a Dark Mild. I have made many, many batches of this, slightly tweaking the recipe and trying several...

Last spring I brewed an oatmeal stout, then when opening the primary, it smelled like jet fuel. I thought it was probably fermented a little warm, racked it into a secondary for 4 weeks. On opening the secondary, there was a milky film on top of the beer and had the same horrible jet fuel...

While at my LHBS, I was looking at their various malts, specifically looking for a British style pale chocolate malt (they didn't have any) but I did see they had Simpsons Coffee Malt. This looks a lot like a pale chocolate, has a Lovibond of 150 (but looks more like 200) and has a nice rich...

There seems to be a lot of overlap in the descriptions of English Mild, Northern English Brown and Southern English Mild. Can someone give some distinct differences? From what I am reading, Southern Browns are a little "sweeter" maybe more carmel used in them (?) while northern Browns are a...

Paradise Brewing on Beechmont Ave. in Cincinnati has received their brewery license. They will be offering 4 beers to start with and expand from there. These are great guys, I have been buying supplies from them for a couple years. They are helpful and friendly. If you are on the east...

SO... I racked a Vienna lager into a secondary yesterday and sat the bucket on the deck to cool down (it was about 30 outside)...then I forgot to bring it back in last night. This morning I brought it in, opened it up and it was frozen across the top pretty thin. I swirled the bucket and beer...

I'm going to brew a Mild this weekend and still am up in the air about which yeast to use. I have both Wyeast 1968 London ESB and Wyeast 1084 Irish Ale, both already made into a starter and ready to go. So...which would be best and why? I think both would be good.......... Thanks, Tony

We all grew up drinking one of the old well known (but usually regional) name brand beers...Hudepohl, Wiedemann, Pabst, Strohs, Blatz, Shlitz...etc, etc, etc. Now...from what we know now and what we remember from the "old days"...what did each of them use and an adjunct (rice or corn) and what...

Has anyone tried side by side fermenting comparisons with these yeasts? Wyeast 2007 "Budweiser" Wyeast 2042 "Miller" Wyeast 2105 "Coors" It would be interesting to split a batch down and try each of these side by side to see what (if any) real differences in flavor (and attenuation...

I tried this in the general discussion but didn't get any response so here goes... Wyeast 1968 London ESB Ale yeast - or - White Labs WLP037 Yorkshire Square Ale yeast I am getting things together for an Oatmeal Stout and I am going to use one of these two yeast but...which one? Any...

Wyeast 1968 London ESB Ale yeast - or - White Labs WLP037 Yorkshire Square Ale yeast I am getting things together for an Oatmeal Stout and I am going to use one of these two yeast but...which one? Any thoughts? Both were harvested last winter (robust porters) and stored in the...

Being from Cincinnati, I have a soft spot for the old beer names that I grew up with in the late 1970's and 1980's. I fondly remember drinking Hudepohl, Wiedemann, Burger and Schoenling's Little Kings Cream Ale. But I never did try Schoenling's lager which was available in cans, bottles and on...

Here is a Robust Porter I have been working on. I have it where I want it now. Huge flavor of coffee and chocolate, rich, dark and smooth. An excellent after dinner porter. Just enough hops to help with a clean finish but there is no real hop flavor or aroma. This has been a huge hit with...

Working on a 5.2 gallon Irish Red recipe...partial grain, 3 gallon boil. 4# Light LME 3# Maris Otter 8 oz. Weyermann Carared 8 oz. Briess Caramel 40L 4 oz. Weyermann Melanoidin Malt 2 oz. Briess Roasted Barley 1 oz. East Kent Goldings 5.6AA @ 60 minutes Irish Ale 1084 yeast...

My next two brews will be an Irish Red and an English Mild. I figured I could use the same yeast for these two. The ones I am looking at are: WLP002/W1968 Fuller ESB strain WLP005/W1187 Ringwood strain WLP007/W1098 Whitbread I already have W1968 and use it on porters. I could use...

I have been playing with malting my own wheat and use a couple different drying methods. Greenhouse drying method: I have several large screens layed flat on the benches inside my greenhouse, spread the malted wheat on these and cover with another screen to protect it in case a bird might...

I have been looking at a lot of recipes for oatmeal stouts and have been playing with the following: 5 Gallon partial mash 2# marris otter 1# rolled oats 12 oz. chocolate malt 350L 12 oz. caramel 60L 4 oz. roasted barley 300L 3 1/2# light DME 1 oz. fuggle or EKG @ 60 minutes 1 oz. fuggle or...

Fermentation is finishing up with an all grain batch of Cream Ale that I used WLP080 Cream Ale Blend yeast. I fermented around 65 degrees and I am about to dry hop for a few days before I bottle. Once I bottle this, should I age/condition this like an ale or a lager (cool or at room temp)...