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Brewhouse Efficiency: 78.00 % Boil Time: 60 Minutes BU:GU= .750 Ingredients: ------------ Amount Item Type % or IBU 7 lbs Maris Otter (Crisp) (4.0 SRM) Grain 73.20 % 1 lbs Caramel Malt - 40L...

Just made my first batch yesterday- got a kit for Christmas (and had been wanting to get into cheesemaking for a while). I started small, with cream cheese, for a family cheese spread recipe to bring to a gumbo dinner tonight. The first attempt suffered from insufficient curdling (my house is...

http://www.denverpost.com/legislature/ci_16725693 I didn't see discussion of this aspect of the new legislation, but find it, if this article is correct, to be insane. Ordinary Bitter, Mild, and the lightest of Light Lagers are of course the downfall of society... If this has been...

I'm moving back home to NC next month after moving around the country for grad school. Looks like the welcoming committee is getting ready... Seriously, I'd love to see more regional characters develop in beers, especially in NC, which already makes some damn fine beers.

So my wife and I will be celebrating our 5th anniversary in Boston next week. We've never been, and are excited to check out the town. We're staying in the Back Bay area, and we'd love some tips on good places to get a pint, preferrably locally brewed. Probably won't be driving much...

I'm drinking my first AG, Ed's Haus Pale Ale, and it's great, except that it has an off flavor, a slightly minerally taste that most of my lighter-colored beers, except for the wheats, have had. I thought it might be from the extract, but apparently not, since this is AG and the off-flavor is...

I haven't posted here in a while, due to my doctoral program carrying out a hostile takeover of my life, but I just doughed in on EdWort's Haus Pale Ale, my first AG ever (built a mash-tun with a 10G Igloo cooler), and hit the mash temp dead on. So far so good. Thanks to all here who shared...

I've been holding back on this question for a while, wanting to try a few things first. They didn't work, so here it goes. Every beer I brew that's lighter in color than a brown ale or a scottish has developed the same sort of "twang" flavor to it, but only after 6 weeks or so in bottles...

My wife gave me an Immersion Chiller for my birthday, so tomorrow I'm ready to go with my first full boil brew- an Americanized ESB that I've put together, using some Simcoe hops. I know that I'll need to run the numbers again to adjust for the better hop utilization in terms of bittering, but...

Yesterday was our anniversary, and with both of us being in school at the moment, we were going pretty low-key this year (I made a nice dinner and we're going out tonight). Well, she bought me a turkey fryer and a propane tank, saying "If it makes the beer better, I figure it's a gift for both...

How does one apply this malt to a recipe? Let's say I wanted to make a sweet stout with it. Can I replace some/all of the chocolate malt with coffee malt?

I'm hoping to brew a beer in a couple of weeks that will be a Christmas beer/present for my dad. He loves brown ales and bourbon, so I'm thinking of oaking a brown ale for him, maybe with a little of grandpa's cough medicine in it to make a Bourbon Barrel Brown. My inspiration comes from...

I ordered the ingredients for a batch of Jamil's Scottish 70/- last week, and just noticed that I didn't receive the 4 oz. of Crystal 120 from Austin Homebrew Supply. So my question: should I contact them and wait to brew ('till next weekend), or should I go ahead and brew the beer, knowing it...

I'm drinking (and thoroughly enjoying) a bomber of Arrogant Bastard at the moment, but as I drink it, I can't help but think that I wouldn't brew this one, because I wouldn't want 5 gallons of it on my hands. This sort of bigger, heavier beer is a once-in-a-while beer for me, and I find myself...

So I had a friend who brewed a nice hoppy Golden Ale from a kit he got at Oak Barrel Winecraft in Berkeley, when I lived out there. I loved it, and rather than order the kit, want to use it as a jumping off point to make something of my own. The kit uses Willamette and Cascade hops, and I'll...

I brewed an Austin Homebrew Supply American Wheat Ale extract kit on 1/5, subbing in S-05 dry yeast for the hefe yeast. I didn't use Irish moss or any other clarifier. I fermented it for 2 weeks at about 63F, then bottled it with 4.5 oz priming sugar. Today, 4 weeks after brew day, the beer...

I'm just wondering what it takes to make a bottle bomb, provided that fermentation is complete and that I mix in the priming sugar properly. The line is apparently between 2.5 and 4.5 volumes, since lambics call for bottling in champagne bottles. I'm just wondering what the ceiling is for...

I'm about to order ingredients for a porter, and want to use a dry yeast that is similar to a WLP013 london ale yeast (I'm cheap and lazy, and I don't want to make a starter if I can avoid it). Is Windsor a good approximation, or would Safale S-04 be better?

I'm gonna be in San Diego this weekend for a conference. I'm staying downtown, and won't have a car or time enough to go very far (Sadly). Anyone care to name a couple of good spots to grab a good beer in the downtown area? Thanks in advance.

...but I can't stop watching the airlock on my first batch. It's a bit of a miracle to have woken up this morning and to see that the yeast went to work last night. I love those little fellas right now. Anyone else catch themselves just staring at the airlock?