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I am interested in beginning a home-breeding program. I have purchased some barley seeds, both 2 and 6-row, which are best suited for my climate, however as is standard with North American types of barley they are rather bland in terms of flavor. I tried googling for Maris Otter seeds or other...

I've been brewing for a relatively long time however I have been rather shy on sharing my brews, let alone having them test in high scrutiny, however I decided that I was decent enough to at least enter and I should shed some of my cowardice. I am also someone who likes to take things way too...

I'm someone who likes doing weird experimental things, and one thing that I love other than my love of homebrewing is theology and philosophy. I actually studied Philosophy in college back then! So anyways, I'm thinking of brewing a theologically inspired brew, and not just say Trappist abbey...

Now I'm not complaining that we essentially have access to some of the major yeast strains used by a lot of the major breweries and larger craft breweries, in fact I am fond of harvesting the yeast of bottle conditioned beers myself, however, has anyone questioned how these people get some of...

Pain. Pure unadulterated pain, incarnated in a hellish nineteen hour brewday, of which remains engraved in my woeful mind, desolated in a mist of agony. So yea, pretty interesting brewday. Me and friend decided to have a discussion on what would be the absolute hardest thing we could brew, and...

As of late for some reason I have become obsessed with Adjunct Lagers, and I have found a plethora of great information. However, very few information into how the actual beers produced in ABinBev, Heineken and Molson Coors are made. I know that due to trade secrets and those corporations...

Title says it all. Interested in doing some experiments where I forgo the mash process and just pitch yeast to a source of starch and sugar. Anyone do similar experiments, and any recommended strains?

So for a VERY long time, I have been brewing lagers as they are my favorite type of beer and have developed an affinity for certain strands, particularly w/34-70 and other varients of the Weihenstephaner strain. And while I do love that strain, it is an extremely forgiving strain and one I would...