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So, I'm looking into adjustments to make to my brown IPA recipe. I thought about chinook, which I remember as "piney," so I googled "chinook hops flavors" and am getting results in the vein of either: or Which is correct?

Just bottled a graf made with Wyeast 2112. Was shooting for something in the vein of "caramel apple porter." The FG hydrometer sample had some harsh flavors which I attribute to the cluster hops, and a striking tartness. I haven't encountered that flavor before, except in the second batch...

Google is failing me here. I'd like a few reference points for evaluating the dark saison I made a month or so ago.

thout you having to find a way to threaten single-celled organisms. Is there such a thing? >.> Dry would be good, but I'm open to any suggestions.

Having learned that "stubbies" are something else entirely (beer worth drinking doesn't seem to be sold in them around here to speak of)... Does anyone know what, if anything, the proper name of the short, fat, neck-having Sierra Nevada style of bottle is? (If not, I'm gonna start calling...

Is there a list somewhere of which homebrew supply companies have been bought up by BMC, etc? I'm gonna need some ingredients my LHBS doesn't stock, pretty soon, and I'd prefer to support a firm that's independent.

So for the first time since early June, besides the week I was out of town, we've had multiple days in a row here where the temperature forecast was something other than "SQUEAL LIKE A PIG!" My beer cabinet was down to about 40% of capacity and there's a month lead time, so I decided to pound...

My grandfather died recently (not unexpectedly). I've been meaning to make a barleywine for some time, and picking some ingredients with an eye to honoring him makes sense to me (his birthday's in November, when this'll probably be ready to drink, too). In particular, he was fond of scotch...

I'm trying to brew something that'll be light and relatively crisp, nonthreatening but still with interesting malt flavor - vaguely in the direction of a cream ale, but without any rigid adherence to "cream ale best practices." That said, I am wondering if anyone has a suggestion from among...

Well, since Google won't give me any answers that aren't wildly unrelated, is there a generally accepted "maximum percentage, not of any one specific grain, but of all dark grains taken together" for a stout or imperial stout-type beer?

I feel like I've asked this already, but I can't find where. Anyone have experience using the WLP099 strain for regular-strength beers? (say, 8% and under). What was your experience, particularly in terms of resulting flavors? Any other factors that may have had bearing on it?

Baltic Porter + gorgonzola. I can't be the first to figure that one out. Right? O.o

The thermometer is basically going to be two huge middle fingers for a few more months here, and I've been recently reminded that people who aren't me tend to be reluctant to drink dark beers when it's hot out. This makes them harder to find. I dun like that. I'm also thinking it might be...

So, with the recent experiences of having encountered a few IPAs I actually didn't hate, and the realization that if I ever want to open a brewery I'm realistically going to have to have something among my regular offerings to placate the hopheads, it seems like I should try to figure out an...

Of the beers I've made, one of my favorites started as an Irish stout recipe, which I then tweaked. I'd like to find a replacement for the Irish ale yeast, though, since my understanding is my LHBS only has that seasonally, and, you know, liquid yeast. My thinking was that I would make a 5.5...

Is there such a thing?

Soooo, I've kinda been using US-05 by default as a "neutral" ale yeast since it's the "default" option for most of the LHBS kits I cut my teeth on, and it's served me reasonably well in dark beers. Unfortunately, over the months, 2-3 lighter (like amber) beers have left me...less than impressed...

So, on a whim I made a gimmicky beer a few months back. I made a ~1 gallon test batch, for obvious reasons, originally with the brown malt and smoked malt proportions reversed. On the basis of taste-testing that, after a couple months in bottles, I've switched them around to the listed...

In our last episode, I mentioned basically auctioning two units of using my equipment and skills in making beer out of ingredients owned by the auction winner (donated by myself, up to a certain price point). I think I have a pretty good take on what to do for the first of the two winners, per...

So, a local community organization of which I'm a member had a service auction event recently, to which I donated 2x Service Items constructed as follows: -The use of my knowledge and resources in crafting a recipe consistent with/specifically appealing to the winner's beer preferences -$35...