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I think I'd have to go with Westmalle Dubbel. So complex, so flavorful, so aromatic, it might be the finest beer in the world, in my opinion. I don't think I would ever get tired of it due to it's complexity.

Below is a picture of my first innoculated slant alongside a blank slant. Will the yeast continue to grow or do you think it's safe to tighten the cap all of the way down and store in the fridge? It looks nice and healthy to me, no off colors, just a nice milky layer on the surface and in some...

I recently moved from Washington to Texas and have brewed twice since I've been down here. In Washington, I was ordering everything from Northern Brewer and never had an issue with my yeast arriving hot, even in the middle of summer. I ordered my first batch from NB after moving and my yeast...

Here's the story in a nutshell: I recently moved from Washington to Texas and decided to stick with Northern Brewer because I have never had any issues with their products. I assumed my yeast would arrive a little warmer than usual due to the Texas heat but I was completely wrong - the yeast...

I had this idea to make a really fruity beer, kind of like an oud bruin or flanders red ale just without the tartness. Here's the recipe I designed: 83% Maris Otter 7% Gambrinus Honey Malt 7% Special B 3% Brown Malt .5 oz Brewer's Gold (60 mins) .75 oz Brambling Cross (15 mins) .75 oz...

I used Whirlfloc for the first time on my last brew (I don't know what the hell took me so long to decide to buy some) and I am super impressed. My brown ale turned out crystal clear and actually had more head and better head retention than any beer I've ever brewed. I don't know if Whirlfloc...

I just used Whirlfloc for the first time yesterday and, like others who have used it, I was shocked to see the amount of spongy-looking trub in my carboy. It's fermenting like crazy right now so there are chunks floating around everywhere but, before transferring to my carboy, I transferred a...

I'm mashing a brown ale right now that has 12% English Brown Malt that I ordered from Northern Brewer. I'm already a fan because it smells and tastes delicious. As soon as I dumped it in to the mash tun my whole kitchen smelled like a pot of fresh brewed coffee. It's only about 70 Lovibond (94...

I recently had an issue with a beer not carbing up so I decided that the easiest way to rescue it would be to buy some carbonation tablets, open each bottle, pop them in, recap and then wait to enjoy the fruits of my labor. I didn't know at the time that I would prefer to drink a flat beer...

I had some extra candi syrup laying around so I decided to use it to prime my Tripel that I've been so excited about for the past 6 weeks. I bottled it up a few days ago and have since been fuming mad because I screwed up. I did a 3 week secondary at about 46 degrees with this beer and I...

So I just bottled my first Tripel that I've been lagering for 3+ weeks at 46 degrees and I'm pretty damn excited about what I tasted. It has a citrusy, fruity, almost white wine-like characteristic to it and a soft hint of spicy phenolics in the background. I can't wait until this thing carbs up...

So I'm getting ready to lauter/sparge the wort for my Belgian Tripel and I just decided to open up the 2 packs of clear candi syrup that I ordered and one looks like and has the consistency of corn syrup and the other looks white and pasty. What gives? It's the same product made by the same...

I've been racking my brain and trying everything I can possibly think of but my homemade stir plate won't work with my $7 2-inch stir bar. I took a nail and a coffee stirrer and made a home-made stir bar and it works (not perfectly but it will get the job done). I did it the same way everyone...

This is my first time using this yeast and I am brewing a Sweet Stout with it. I started it out at 65 degrees and once the krausen started to fall off I bumped it up to 70. I took a gravity reading after 1 week and I am 3 points away from 68% attenuation (the low end of the attenuation range for...

I was looking in to cell counts per volume of slurry and have run in to a problem when using the Mr. Malty Calculator and the info I found at Wyeast's website about yeast harvesting. According to the Wyeast site a given volume of slurry that contains about 40% yeast solids will contain roughly...

I recently read "Brew Like a Monk" which inspired me to brew a Dubbel in the Trappist fashion. One of the things that is standard among Belgian breweries is the use of "warm rooms" to condition bottled beer. I live in Washington State where the daily highs are about 45 degrees Fahrenheit this...

WANTED: BJCP certified judge willing to try my beer and tell me what's going on with it. I've posted a couple of threads about it but have received mixed responses and I'm not convinced of any of them. Send me your address and I'll send you a couple of bottles in exchange for your feedback...

I've been posting in the past few days about this problem that I've had on two batches now, a Saison and an IPA. Both beers tasted great on bottling day but, after 7 - 10 days carbing, they had this really bad, indescribable off flavor that is really noticeable when you exhale. Other posters...