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From a time and money standpoint, it seems like BMC would do better to mass produce ales instead of lagers. They would ferment for a shorter amount of time at a higher temperature. Anyone know the reasoning behind BMC's strategy to primarily brew lagers?

My last batch, a strong red ale, had a ridiculously sour flavor that made it completely undrinkable. So I guess that means it got infected. When I brewed it, I made the bonehead mistake of sprinkling my yeast into boiling water. Pretty sure that killed it. Not realizing it, I popped...

So about 2 months ago I did my first batch. It was a canned Munton's Brown Ale kit that came with my equipment for free. Nothing really went wrong during the brewing process other than forgetting to take an OG reading. I may not have cooled my wort long enough before adding yeast. It's...

Amount Item 5.00 lb Pale Liquid Extract (8.0 SRM) 5.00 lb Pale Liquid Extract [Add to boil last 15 min] 0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) 0.50 lb Munich Malt (9.0 SRM) 0.13 lb Chocolate Malt (450.0 SRM) 1.00 oz Pearle [9.30 %] (60 min) 0.50 oz Northern...

Modelled after the Jeremiah's Irish Red at BJ's Brewhouse. Bullfrog Red Ale Amount Item 5.00 lb Pale Liquid Extract 5.00 lb Pale Liquid Extract [Add to boil 15 min] 0.50 lb Crystal Malt - 60L (60.0 SRM) 0.50 lb Munich Malt (9.0 SRM) 0.13 lb Chocolate Malt (450.0 SRM) 1.00 oz...

Did my first brew, a canned Munton's Nut Brown Ale kit. No real issues with the boil, added 2 gallons of cold water to carboy, topped with cooled wort (around 85 degrees before adding to carboy), added yeast to hot water like instructions said. The only thing that went wrong was that I forgot to...

I brewed my first batch (canned Muntons Nut Brown that came with my kit) on Sunday, but I forgot to take a hydrometer reading to get the OG before pitching my yeast. 4 days in my primary and it appears that fermentation has stopped or at least slowed down considerably. There are no more...