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got a good one for you: A few months back I attended a wedding of two beer fans, complete with brewery growler cap decorations, beer themed place-cards, and, pertinent to this thread, decorative pint glasses filled with 3 different colored malts (pale, amber and dark). Several drinks in and...

hey there, does anyone have an opinion on the optimal time in which to start drinking a traditional Munich dunkel. Standard gravity (OG: 1.053, FG 1.014, 23 IBU, 17 SRM, fermented cleanly and to terminal gravity in 10 days). Its lager for 8 weeks, and i bottled two weeks ago. after another...

hey howdy hey, Has anyone in the process of making essentially a Bud Light clone noticed a higher amount of diactyl present post primary fermentation (2 weeks at 50) and 3 day rest at 62? I picked up much more in this batch than in any of my previous lagers (including 2 dunkels made in the...

hullo there all So I'm working on an old ale recipe, and felt it would be nice to feature a bit of the wild character in there in a controled manner. Basically, fermenting the batch from a yeast cake of WLP 002, then splitting off 4 gallons to a carboy and 1 gallon to a jug where I'd pitch...

So I'm wondering if others have noticed a greater amount of what I'm assuming to be leftover protein goo-like material on top of the grainbed in a no sparge, single influsion mash vs. batch sparging, or if this is also seen in fly sparging. basically in several smaller beers (1.040-1.050 OG)...

so i've been pondering lately, has anyone either come across, or better yet done experiments leading to some data concerning an optimal window for aging and consuming certain beer styles? I've always been a proponent of letting the beer tell you when its ready, for however long it might be...

greetings once again, So i brewed a pretty big barleywine about 6 months ago that clocked in at just over 13% abv after a 4 week, rather vigorous primary fermentation, settling at a nice terminal gravity of 1.024. its been in a 5 gallon better bottle carboy for 5 months now at cellar temp...

Hey howdy hey, So I brewed and English Barleywine last Sunday, a monster of a beer with OG: 1.120, 5 gallons on the nose, fermenting in a standard 6.5 gallon bucket with airlock. Upon returning home last night and checking on it, it seemed the airlock had clogged and the lid blew off...

So I need some opinions. I'm planning on brewing a strong English-style Barleywine in a few months, planning on getting a full sack for better pricing, and was wondering what the best course of action might be to get the best malt flavor: Go with the very local Valley Malts 2 row pale or...

hey there, I recently brewed what I envisioned to be a nice weizenbock (50% wheat, lots of munich and caramunich for malty goodness). 9 days into primary it hit terminal gravity (nice) but also has a distinctive acidic tang that cuts through the malt and leaves a rather unpleasant taste in...

So I'm planning to brew my second weizenbock in a few weeks (first one suffered from an overdose of cherrywood smoked malt and roast flavors, so harsh and astringent... the horror). I'm going for a pretty complex profile, using grains to accentuate some of the natural flavors I find in a good...