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Read an article about some distillers using heirloom varieties of corn in their bourbon. https://flaviar.com/blog/bourbon-and-corn Has anyone sourced any of this and made a cream ale or even an American lager with it to see if the flavor comes through like they say it does in the whiskey? I...

It's a black IPA I picked up from a company I've never heard of.

Looking for food recipes that are spicy... really spicy. Anything works.

They made another, and I couldn't find it already posted. Maybe this one will create as much fun times as the last. http://www.craftbeer.com/pages/stories/videos/show?title=i-am-a-craft-beer-drinker

So I had never really had a tropical style foreign extra stout so I picked up a 6 pack of Lion Stout (Sri Lanka) yesterday. It's quite good. Low on the roast and a touch fruity, just like the style guidelines say.

Uh... this old thing dies really freaking hard. From the BJCP exam guide: Come on! Wort gravity has no direct relationship with hop utilization! It works out a lot of the time(so does guessing it won't rain tomorrow without looking at a weather map), but shows a complete lack of...

This is supposedly an entry in Lefthand's seasonal series. I'm generally a fan of Lefthand products so I picked up this sixer - which is the same price as all their other beers, and come to find out it is 8.5%. I believe they call it an oatmeal stout. It's not sweet like the milk stout, but...

I noticed a new hop variety at hops direct. Sonnet. They don't give any description, so I was wondering if anyone had used them.

I'm making a triple, and realized I wanted to really emphasize the esters and tone down the phenols. So first obviously, I'll be fermenting on the warm side... say 75 or so. Second is out of all the Belgian yeasts, which do you fine produces the lowest amount of phenols?

I don't know if anyone else checks the Journal of the Institute of Brewing from time to time, but I ran across an interesting article from earlier this year. It discusses various ion uptake during, after and in subsequent fermentations using the same biomass.(re-pitching/racking new wort on an...

Bohemian Pilsner Mash: Hochkurz Double Decoction OG:1.050 FG:1.009 SRM: 3* IBU: 38 ABV: 5.2% 10lbs Bohemian Pilsner .75oz Gr. Magnum @ 10.4% 90min 1oz Cz. Saaz @ 3.0% 20mins .5oz Cz. Saaz @ 3.0% 10mins .5oz Cz. Saaz @ 3.0% 0mins Yeast: W-34/70 Turned out a bit drier than I had hoped, next time...

So I added 1 pound each of MgSO4 and HSO4 to my mash water because I wanted to make a hoppy beer and my water's residual alkalinity is high. Now I'm reading that you're supposed to measure in grams not pounds like we do for grain. :confused: Will this effect the pH of my mash too much...

Here's an interesting study that challenges the practice we homebrewers use of not re-using yeast after just a few times. They report no changes after 13 serial re-pitches and in another study, they found no appreciable difference after re-pitching a lager strain 135 times. Also mentioned is...

you must play this, I made it to level 40, but no par. Red Remover :: Silvergames.com

I found this the other day at the local farm and fleet. Roebic® Heavy Duty Crystal Drain Opener. It is 100% NaOH. Also I think you can get it at lowes. It is also especially good at removing organic material such as anything in a carboy after fermentation. It tears through yeast residue like...

Found this article on wired. Fossil Fuels Brewery in the bay area will be fermenting some or one, I'm not sure, with a yeast brought back to life from amber by Raul Cano 14 years ago (a la Jurassic Park). link: Amber Ale: Brewing Beer from 45-Million-Year-Old Yeast At the end of the article...

Well it seems there is not a lot of information out there on filtering(taboo subject right?)... and I'm sort of interested in it, so today I went down to Farm and Fleet and picked up an omnifilter whole house filter for $17. Now at the store they only sold 5 micron filters, so I didn't buy...

Ok, so ever since I've brewed AG, I've always had 70-75% efficiency. Anymore I'm always dead on 71%. I've been ok with this as it really doesn't effect my beer, but I figured I should change it. So today when I brewed a hefe I took gravity samples every .5 gallon. I though the results were...

I was given a bunch of rhubarb, a lot of which is going in a few pies... but i was thinking beer as well. First thoughts are rhubarb wheat or strawberry-rhubarb wheat, or maybe make a blond with it. The what would be rather straight forward basically being an american wheat with rhubarb in it...