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Had my own start of a nasty little membrane in a Red Ale. So question: I bottled anyway and avoided all the skin I could. If I hadn't, though and I got bits in my beer, what would have formed in the bottle?

+1 for sweet potatoes. Used them in last year's Autumn Ale and everyone thought it had pumpkin in it. Baked them in the oven first so they were nice and caramelized, pureed, and then added them to the boil near the end. Added a nice earthiness that grounded the beer that I don't think I would...

I've built my autumn ales with English style strains and I've been happy with the results. Sweeter beers that have a thicker mouthfeel and the malt accentuation really plays with the earthy pumpkin and spices.

Snake River Brewing is in Jackson itself and not a bad brewpub at all. Try the Custer's Last Ale. Grand Teton Brewing Co is about 30 mins outside Jackson and also has some great beers. I'm a fan of the ***** Creek and Sweetgrass APA. Enjoy the area. I get up there every chance I get.

I've got a Chamomile Agave Wheat about ready to be bottled. It's coming along well so far. Used Wyeast German Ale yeast for a more Kolsch style yeast characteristic. This was my recipe for a 2.5 gallon batch: 1lb Extra Light Pilsen DME 1lb Bavarian Wheat DME (65% wheat) .25lb Honey Malt...

i would have tasted some already.

Except if you had read the thread, the food critic was enjoying a complimentary meal. He was not a customer. I've worked my fair share in customer oriented business and the customers that account for 90% of my headaches only give me 15% of my business. I ditch bad customers as soon as I can.

The brew I made with sweet potatoes was one of my best. Its was a higher gravity 6.8% ABV, that finished pretty sweet and really thick. Fuggle hops complimented the autumn spice flavor mix. I have a 1L bottle in storage that I'll open this fall.

i used baked sweet potatoes in my autumn ale last year and it came out great. people thought it was pumpkin.

It's a DME based Amber ale with Crystal 40L and Honey Malt steeped. Simcoe hops for bittering only. White Labs Pacific Ale Yeast. Added .25lb honey to high krausen to dry it out a bit. I'll post the exact recipe when I get back home, just want to get some ideas on what to do since I expect to...

I'm going to be adding just .25oz of lavender to my batch when I transfer to secondary and I'm wondering what the best way to sanitize it is. These are fresh buds. I've read boiling will kill off alot of the flavors. Should I dry it out first? Just rinse out in water? Small soak in one step?

I've used this yeast for my past 3 brews, collecting yeast cakes and re-pitching. Unfortunately these beers are just starting to come of age so I can't tell you too much on flavor profile yet. First was a light Braggot, finished 7.0% ABV, much drier than I expected with 83% attenuation. 43% of...

Would you guys go with the standard American Hefe strain or do you have any experience using something like the California Ale yeast for a cleaner beer? Any suggestions would be welcome.