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I am a big fan of German and English beer styles. I drink a lot of imports, but I've noticed that a lot of American craft breweries are moving away from their IPA obsession and brewing more and more German-style lagers. I also make an effort to try stouts, milds, bitters, etc., when I see them...

*Also posted this question in the wild/lambic subforum, but because the main part of the question is about mashing, I'm also posting here specifically to get answers about the mashing issue. My friend and I (homebrewers with limited-to-moderate experience, mostly extract and stove-top partial...

A large part of this question is about mashing, and is not specific to lambic/wild brewing, but this still seemed like the best forum for the question. My friend and I (homebrewers with limited-to-moderate experience, mostly extract and stove-top partial mash) are interested in brewing a very...

Making a pseudo-märzen using WY1007. When I got to the store, I found only one smack pack left, and it was 4-5 months old. I never made starters before now, but I just bought a stir plate and 2L flask, so I figured I could try to revive the yeast. Pitched the yeast into a 1L starter about 18...

Hi all, I'm going to take a stab at my first stove-top partial mash. Inspiration here was Samuel Smith's Nut Brown Ale, I'm going to see if my LHBS has the Yorkshire Squares yeast but if not I will plan to use WLP002. Melanoidin may be out of place here, but I was noticing how similar the...

I know that to brew a big beer, you need a yeast that can tolerate high-gravity wort. Conversely, is there any issue with using a big yeast (i.e. WLP500) in a smaller beer (i.e. a Belgian ale somewhere in the 5-6% ABV range)? I understand that the yeast could easily ferment the wort, my...

I have a friend who is a winemaker. I am considering asking him to set aside a small amount of pomace and using it in a beer - my thinking is it might be nice in a Berliner Weisse. I brew with extract, haven't brewed with fruit before, and generally haven't done secondary fermentations (the...

This is an experimental beer that I plan to bottle in a few days. Recipe is all extract with no steeped grains. This is my first recipe using Kveik yeast, and although I normally brew German styles with noble hops I decided to use Amarillo here hoping it will complement the fruitiness of the...

I am a relatively new homebrewer, brewing extract without temperature controls (all-grain and a chest freezer are planned future investments, but working for now with what I have). I love lagers, and recently brewed a nice altbier-ish beer using WLP029 (White Labs Kölsch/German Ale yeast) which...

Newb question for you guys: This is a OG 1.080 La Chouffe clone, Belgian Ardennes yeast. Fermentation was really vigorous for the first few days (the blowoff tube was necessary), and the temp has fluctuated between 68-73 F throughout the fermentation (I don't have temperature control). It's...

What are people's thoughts on this beer? I love German wheat beers, and there are a couple of American breweries that I think really create great hefeweizens - e.g. Drake's in California and Live Oak in Texas. Kellerweis, on the other hand... it's not an unpleasant beer, but something is just...

Is anyone familiar with this beer? I've also seen it referred to as "Meine Festweisse" although I'm not completely certain they're the same beer. I've managed to buy bottles of it a couple of times in San Francisco, but the quality varies a lot (presumably because of transit/age). When it's...

Boring newb question here - a friend and I just brewed a LaChouffe clone. We used DME and the OG came to 1.080, exactly as the recipe indicated. We didn't make a starter, so we bought three packets (each containing 100 billion yeast cells) of Wyeast Belgian Ardennes. I used a calculator that...