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For the past three years, I've made a tradition out of 5 or 6 gallons of Graham's English Cider, with cider sourced from the same booth at the nearby farmer's market each year. Besides adjusting the amount of tea and spiking with a bit more brown sugar, I've always stayed close to the recipe...

"Lacto Two Ways" One of my next brews will be a gose. This is my first foray into sour brewing, so in full disclaimer: I have no idea what I'm doing :fro: . Instead of purchasing a lactobacillus culture from Wyeast or White Labs, I'm going to try culturing some from another source. The...

About 3 weeks ago, I brewed a Belgian Dark Strong ale, pitching it with Wyeast 1762 Belgian Abbey II. The brew day did not go perfectly: I mistook Munich 20L for CaraMunich, and only steeped it at 150 for 30 minutes. Maybe some conversion happened, but how much is up for debate. My homemade...

Say what you want about truffles: delicious, overpriced, aroma of the heavens, a fad, fungal gold, yuppie, classic, nouveu riche... It is undeniable that they hold a exalted place in cuisine, and have a unique flavor and aroma of their own. I am going to try to put them in beer. It has...

I came across this article describing what academics have termed "The IKEA Effect", or the theory that having a hand in making something causes us to grow more attachment to that object. Article: http://neoacademic.com/2011/09/22/unfolding-the-ikea-effect-why-we-love-the-things-we-build/...

This past week I was met with an inevitable challenge: I wanted to brew a Northern English Brown, but the only appropriate yeast that I had on hand was old. Its manufacture date in early April left it with an estimated viability of ~10%, according to mrmalty.com. Obviously, I would need to...

Selling two glass carboys. One carboy has 5 gal. capacity, the other 6.5 gal. capacity. Both are clean, with no cracks or chips. Selling because I am downsizing my setup. Selling for $25 and $35 for the 5 gal. and 6.5 gal, respectively, or $50 for both. Stoppers included. Located on...

I've made that classic beginner's mistake: I tried to get the yeast to fit to my schedule, instead of vice-versa. Two weeks ago I brewed a partial-mash weizenbock, planning to let it sit in primary for 2 weeks, then bottles for 3, just in time for a competition's judging day. My planned...

http://www.eurekalert.org/pub_releases/2011-06/e-mdi062011.php The press release is a bit on the sensationalist side, but the cited paper raises some excellent points. Much like how antibiotics have created an arms race between pharmaceutical technology and drug-resistant bacteria, it's...

http://www.newscientist.com/article/mg21028184.300-lab-yeast-make-evolutionary-leap-to-multicellularity.html Not sure how this will affect the "Cell Count Needed" column on Mr. Malty, but it sure seems interesting.

I'll be trying my first BIAB partial-mash in a the coming weeks. The grain bill for the recipe (a clone of Lake Placid's Honey Rye) looks like this: 2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 23.01 % (late addition in boil) 2.63 lb Rye Malt (4.7 SRM) Grain 30.26 % 1.50 lb Pale Malt...

I was fortunate enough to visit Brasserie Caracole a few weeks ago, and would really like to clone their Troublette wit. I have a 750mL bottle of the original, and plan on harvesting the yeast from it. This is my first attempt at ever cloning a brew, so I'd appreciate any help. This site...