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The history and reasons behind decoction mashing according to many brewers seems to follow that the technique was developed for reasons of under-modified malts and/or lack of thermometers. Through my own research the former seems to hold some truth, with a few caveats mind you, yet the latter...

Many home brewers claim to "still" do extract because they do not have the time for all-grain. Many all-grain brewers who do not do step mashing, in particular decoction, cite not wanting to add another 1-3 hours to their brew day. And then there are the numerous posts on HBT and other forums...

...other than a CAP exclusively having used a lager yeast. Considering a cream ale pitched with a lager yeast to me seems to be the same beer: historically six-row, corn adjunct up to 20%, around 25-30 IBUs, cluster hops... Historically, cream ales used ale, lager, or a combination of both...

I have tried searching for an answer (posed as the title) but could not find one. I am sure that this topic has been brought up a few times, so please excuse my redundancy. I often brew slightly more than 3 1/2 gallons (because I get an "even" case and a half worth of beer) and am...

For those of you not familiar, Category 23 is Specialty Beer. I intend to enter a local home-brew contest that is being held in the near future. My dilemma is that I do not know under which category to enter my beer. The one I intend to enter is a west-coast style IPA, but brewed with...

Anyone have a decent, lightly hopped IPA recipe? I am not into hop bombs or excessively bitter beers. I'm looking for something balanced and at the lower-end of the style guide line; somewhere between a SNPA and a Ship Yard Fuggles IPA (and yeah, I am well aware that many do not like Ship...

Prior to living in Boston, I resided in Maine for a few years. While there, I grew to love beers in which Alan Pugsley lent a hand in creating (Shipyard, Geary's, Gritty's, just to name a few). For those of you not familiar, Pugsley is a champion of Ringwood yeast here in the states, albeit...

I assumed this was already a thread; perhaps numerous times over. A quick search revealed nothing, however, so excuse me if it has already been done. I began homebrewing in my mid-20s. I was a huge fan of beer at the time (still am :rockin:), but primarily got into the hobby because of the...

I brewed a batch of home brew last night and as it was cooling I noticed something funky smelling. I could not put my finger on it, but it was rather pungent. After the wort was cool I racked it to my fermenter. As I was doing so, the funky smell got stronger. It was definitely coming from...