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So I've been thinking a lot about it. I like that American malts are so easy to use, and so inexpensive. Nice protein content too. Their flavor though... seems to be less than European malts. Why is it like that? Is it because the post-prohibition trend towards flavorless BMC flavor...

Hi all! I've got my US-05. I've got my 10 pounds of domestic pale malt. Now I need to choose a hop: I have a freezer with Crystal hops, Cluster, EKG, and Hallertau Tradition. Kinda want to try Cluster out of curiosity. The others are probably guaranteed to be delicious though...

So, I made a regular blonde ale with this yeast. 100% Belgian pilsner malt, 25 ibu Czech saaz 1.068 O.G., and a big mrmalty stirplate starter. Finished at about 1.012. Impressions: This beer is like a mellow French Saison 3711. It attenuates like crazy, and has a very slight peppery...

Throwing this idea out there. Saison with American ingredients. Huge head, dank hops, American malts, and funk. Aged for 6 months to a year with some oak. I bet someone has thought of this before. For a 6 gallon batch: OG 1.060 IBU ~37 10 Lbs American pilsner 2 lbs Vienna 1 lb flaked...

I feel like brewing a funky saison--with dregs (jolly pumpkin?), revived in a small starter and pitched alongside wyeast 3711 or a blend of Belgian and French saison. I'm wondering... since there won't be much sugar left for the wild bugs to chew on, could I possibly bottle at 2 volumes...

Threw this recipe together and brewing it today: 8.5 lb Maris Otter 0.75lb Wheat malt 7 oz chocolate wheat Target OG: 1.048 ~19 SRM 22 IBU Organic Hallertau Tradition (7.1%) at 60 mins, just one addition. I'm pitching some slurry from a batch fermented with half 3711 and 3724...

So I got a giant insulated foam dry-ice box from work, that I believe will hold two carboys. I'm thinking of brewing 10 gallons of saison (perhaps a blend of 3724 and 3711), pitching them at 68-70, sealing the box and letting their temps ramp up on their own, maybe with a little help from a...

Throwing a Brown Saison together. Grain bill is inspired by some Dubbel recipes I've seen, but toned down to account for the dryness of Saison yeast strains. I want it to have a slight raisiny flavor from the special B, Saison yeastiness, and a slight roasty aroma when you exhale after a sip...

I guess this is related to starters, so I'll post this here. Today I started brewing Jamil's Nutcastle ale, and everything was going well until the very end. The wort was chilled, so I went to get my starter, and noticed fruit-flies all over it, with a few swirling around inside. Not wanting...

So I'm a big fan of esters and roasty flavors. This has led me to consider a belgian-inspired roasty beer. What I'm thinking of is a slightly bigger, roastier version of Sam Smith's Taddy Porter, but with belgian esters and phenolics. I'm taking Jamil's Brown Porter recipe and mutilating it...

Edit: wrong forum.

Hi, I've tried the search button, but nothing seems to fit my issue: I started cleaning a new firestone keg, and noticed that the poppet valves don't come out of the posts. I'm not sure if there's a release mechanism that I've missed, but it looks like the three-pronged base of the poppet...

So I picked up brewing in July after a short hiatus, and my new beers have have been more problematic than when I started last fall. At first I thought the problem was chlorine, which I hadn't been treating for, but a week ago I noticed a drastic change in the amber ale I made. The...

So I was mixing a concentrated solution that I would dilute for sanitation. I had a about a cup of water, a cup of campden solution which I previously boiled (about 1/8 tablet), and 1/3 teaspoon of iodophor. As soon as I added the iodophor, it turned clear, oily, and extremely smelly. I...

Does anyone have experience bottling from a kettle? Mine is basically like a big metal bottling bucket: it's 13 gallons and has a spigot on the bottom, which holds the small vinyl tubes pretty snugly. I was wondering if I could just heat sanitize the whole thing by boiling water in it with...

I'm making a dry stout using Jamil Zainasheff's dry stout grain bill, but with WLP013 London Ale and different hops. I have two choices: Wilamette, or Northern brewer. So here's the question: Would Northern Brewer conflict with the esters? Willamette would be closest to the original...

I'm looking for the ingredients/techniques I need to achieve a certain flavor. I think what I'm looking for is "malt" flavor--it's the dominant taste in light lagers like Stella Artois. But it's very subtle, and I've only achieved it temporarily in one of my beers. I made Edwort's haus pale...