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Note: This recipe isn't designed to be an exact clone of Great Lakes Christmas Ale or Thirsty Dog's 12 Dogs of Christmas, but is inspired by both. The spices definitely come through without being overbearing. The finished product has a nice malty aroma with a hint of citrus and gingerbread...

Has anyone used this yeast to ensure proper carbonation? I'm considering it for my Christmas ale, but I'd love to hear from somebody who has some experience using it. Any observations or tips?

Just finished a brew day, and finished with something of a rare occurrence. I hit my mash temps, my pre-boil gravity, and my pre and post-boil volumes. However, my OG reading registered about 8 points higher than expected (estimated 1.061, measured 1.0685-1.069). I could have held back some...

There are already a few all-grain recipes on here for Edmund Fitzgerald, but they don't seem to match the profile published by GLBC. (https://www.greatlakesbrewing.com/uploads/Beer/WEB%20Profile%20Edmund%20Fitzgerald%202012.pdf) According to that, the grain bill consists of two-row, crystal...

So I picked up all the ingredients for a northern English brown ale yesterday, and while rummaging through the yeast cooler found a tube of White Labs East Midlands in the back. It sounded interesting so I grabbed it, unfortunately without reading the best-by date, which was January 2nd 2014...

I get out to Chicago once in a while, and usually try to hit up Revolution for dinner and a growler while I'm there. One beer I keep coming back to is their Iron Fist pale ale. It's got a good, refreshing, up-front hoppy character without being out-of-balance or getting that slightly syrupy...

I'm developing a recipe for a fall beer that is supposed to taste like Bonfire Night. Yorkshire parkin, fireworks, smoke, and a general autumn-y feel. So far I've decided on a sweet-ish oatmeal stout with ginger and molasses/treacle, but I'm not sure how to get a light smoky flavor and aroma...