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The Home Brewer's Guide to Vintage Beer and its followup book Let's Brew are recipe books by noted beer historian Ron Pattinson, blogger of http://barclayperkins.blogspot.com , aka Shut Up About Barclay Perkins. In case anyone is wondering, I have no connection to Pattinson except for being a...

I'm writing up my impressions of a couple of Ron Pattinson's recipe books and wanted to post the review, but wasn't sure where would be the best place. It's getting a bit long, and rather than dump it in an inappropriate subforum, I thought I'd ask first. Would this be the right subforum, or is...

I'd like to get a test done on my tap water for brewing, and while I'm doing it I thought I may as well get it checked for lead. The overall water utility report is OK on lead, but I live in an older house so who knows what's going on with the pipes. Does anyone know if Ward Labs brewing...

Does anyone know anything about the yeast used by Hobsons, whose Mild was awarded the 2007 CAMRA Champion Beer of Britain? http://www.hobsons-brewery.co.uk/our-beers/hobsons-mild/ On a whim I bought a bottle of Hobsons Postman's Knock and saw that it's bottle conditioned, so I thought I'd...

The Baltimore City Paper has published an excerpt from a new collection of H.L. Mencken's writings -- an excerpt where he describes his home brewing in Baltimore in the 1920s and into 1930...

I am in the process of cultivating a batch of yeast from a bottle of Coniston Bluebird Bitter and I'm still deciding on a recipe. So far it's growing and smells good so I'm keeping my fingers crossed. I've read that their yeast is a unique strain and it's also a cousin of WY 1275 and WL 023...

Apologies if I missed an FAQ somewhere. Someone asked me what Wyeast and White Labs numbers meant, and I had to say I was stumped. Is there any kind of system behind them? I know they often lump yeasts together by nationality, but there are exceptions -- at one point, the Wyeast progression...

Since Thanksgiving is the season for leftovers, I thought I'd make something out of leftover stuff in my freezer so I can start the new year with a clean slate. Any thoughts or input on the following? For malt, I have 5 pounds of wheat, 3 pounds of 2 row, plus a pound mixture of mostly 2 row...

Not too long ago, the Antwerpse Brouw Compagnie revived an old style called Seef or Seefbier: http://belgianbeerspecialist.blogspot.com/2012/11/seefbier-and-old-antwerp-style-is-reborn.html http://thepintpundits.wordpress.com/2013/03/13/seef-bier-antwerpse-brouw-compagnie/ Evidently...

I've never had noticable issue with Chloramines but I know my water company uses them and the levels they use can vary, so I picked up some Vitamin C / Ascorbic Acid to treat my water. From what I've read, a quarter of one tablet at the dosage I bought will do the job for my typical 5 gallon...

I am in the middle of my first try bottle harvesting (well, second -- the first got infected pretty quickly and went down the drain). I took the slurry from a bottle of 12 ounce Corsendonk Pater ( Monk's ) abbey brown ale and have been gradually stepping up until I now have a quart mason jar...

Inspired by the chapter "Dulce Domun" in The Wind in the Willows, I'd like to make an Old Burton ale. The good folks at Shut Up About Barclay Perkins have a pretty simple recipe for a 1935 "Fuller's Old Burton Extra" which I've modified just slightly to round out the weights...

Anyone heard anything about a new Danstar "Belle Saison" dry yeast? http://www.ldcarlson.com/Sellsheets/P9526.pdf http://www.danstaryeast.com/products/belle-saison-yeast The LDCarlson page says "Coming Fall 2012" but I haven't seen a sign that it's for sale yet. Any possibility that...

I boil up five gallon batches split between two pots due to issues with my stove and my poor aching back -- it's much easier for me to manage 2x 2.5 gallon batches than one 5 gallon batch. I have 50 feet x 3/8 copper coming in the mail soon, and I'd appreciate input on the most efficient way to...