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I finally found my grandfather's old homebrew recipe. And for yeast all it says is "yeast." I am assuming the selection was abysmal back in 1981 (when the recipe is dated), so what would be a good guess as to yeast? Any ideas?

We have a house beer, one we make once a weekish so we don't run out. I always use Wyeast 1056 but ferment it warm on purpose. It's basically a mashup or a typical irish red but with 20% wheat in the mash, and mashing cool (148) fermenting it warm (72-74) gives it some esters without being...

I'm planning on making this tonight but am looking for input on this 2.5 gallon batch: % LB OZ MALT OR FERMENTABLE PPG °L 67% 6 0 American Two-row Pale 37 1 11% 1 0 American Munich 33 10 6% 0 8 Rice Hulls 0 0 6% 0 8 Chocolate Malt (US)...

I made a Chipotle Wheat a few months ago. Two weeks after bottling it was exactly as you'd imagine (after reading the recipe below), a hot, citrus wheat beer. But as of today, it's nothing more than a smoked wheat, barely a hint of heat. I've not done a lot with peppers in brew so this...

8# Pale Malt 2 row. 2# Munich 1# Vienna 8oz Crystal 40 2oz Chocolate Malt 2oz Honey Malt .5oz Nugget (60 min) .5oz Fuggles (30 min) .5oz Kent Goldings (15 min) .5oz Nugget (10 min) And if I want to bump the ABV I've got Dextrose and Candi sugar, but I'm not worried about that...

Hi. My name's Kurt. When I was growing up, every year my grandfather would make a 10 gallon batch of beer for each kid my grandparent's had (which, by the end, was 80 gallons) in June, to be opened on December 31st. He worked in metals in the army, then as a welder for Bath Iron Works in...