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1. Get a Millenium Falcon shaped pan 2. Make a Star Destroyer brie for people to munch on while you cook 3. Line the pan with pie crust 4. Fill it with chicken pot pie filling

So my ultimate goal is a Lost Abbey Red Poppy clone. The base beer for that is their Dawn Patrol Dark, described here: https://www.lostabbey.com/dawn-patrol-dark/ Unfortunately I've never had the DPD (I have had a couple Red Poppies), so I'm short of shooting in the dark here--any guidance...

So I'm brewing up a couple of sours soon. #1 is the more interesting; I'd like to do a Oude Bruin with the plan to add sour cherries to secondary in a few months. I've got a recipe together. Bugs will be roeselaire + the dregs of a Lost Abbey Red Poppy and a couple of other sours. I have...

So I'm looking at a recipe using belgian chocolate malt. I've checked Norther Brewer, Austin, Morebeer, Midwest, and Brewmaster's Warehouse--none of them seem to have it, though http://www.specialtymalts.com/dingemans/descriptions.html confirms that Dingeman's does indeed make such a malt...

*sigh* Hop utilization is independent of wort gravity. This is something that John Palmer has said that he regrets getting wrong in even the most recent edition of How to Brew, but he's been trying to correct this misunderstanding lately. Listen, for instance, to the March 20 podcast "What...

So I'm planning out a partial mash hefeweizen. I've heard (from EdWort and others) that red wheat is a great malt to use. Unfortunately, I don't have any and neither does the LHBS. I do have pale wheat and caramel wheat. 1. What's the taste profile of red wheat? Caramel wheat? 2. Would I be...

I'm trying to get together a spin on a more traditional IPA. The idea is to get something at the higher hops level of a traditional IPA (rather than the weaker modern British IPAs), but to stick with a British flavor profile (hops and malts). I'm sticking with extract on this--if you're doing...

So I figured this is the correct forum for a discussion of various bittering algorithms and what we know about IBUs. I'm going to kick off with a few topics 1. Brief history and state of the art on what IBUs are and how hops contribute to them, mainly cribbed from John Palmer's interview on...

EDIT: Final recipe is Brown Recluse Kristalweizen or in post #5 in this thread ORIGINAL MESSAGE: I'm starting to do some research on this beer (SWMBO's favorite) which I've never had before to see if I can put together a reasonable extract recipe. Beer Advocate lists it as a...

So, today marks 2 weeks after my first brew day (Northern Brewer's the Number 8 extract, a Belgian Strong Dark Ale styled after Rochefort 8). Thursday the 5th I made the starter. Sunday the 8th I brewed. OG was 1.085, this past Tuesday morning (9 days into primary) I took the first hydrometer...

What's the flavor difference between Northern Brewer and Challenger? The latter is billed as having been bred from NB stock. I'm planning a California Common, LHBS has challenger but no NB so I'm wondering whether it's an okay substitution or will be wildly different.

Has anyone tried filling a 2-liter bottle with water, freezing, sanitizing, and then using it to stir the wort as a form of chilling? It seems like 3-4 soda bottles should cool things to 65F in a hurry (might get away with 2 if you're also in an ice bath), and would be rather cheap.

I've been saving up Grolsch bottles to use in bottling my first batch (it's 10 days into primary now). What are people's opinions of them vs. regular pry-off bottles? Should I replace the gaskets for the first re-use or not (presuming I use them)? I understand the perils of green glass, I'm...