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In preparing to make a Framboise, I had planned to use some Lactose to sweeten the brew. Fortunately, there came the realization that the wife is severely Lactose intolerant, so this would impact ale making just as much..or more..than the consumption of dairy products. I don't want to kick up...

This weekend I thorughly enjoyed sampling a broad range of beer styles made by the many breweries in the Asheville NC area. After a few days of pub crawling we enjoyed an evening of Mexican food in the Biltmore Village. When I asked for some sauce that was a tad warmer, I was brought a very...

Just as an experiment, I recently wanted to test the accuracy of home thermometers. I have one expensive digital, three with a dial of the top, and two with liquid in a glass tube. My results showed different readings on every one of them..and these were NOT cheap thermometers. Since I do...

Okay, So far I have brewed exclusively with ale yeast, but now come a Pilsen. I have read about the sulfur smell, but after propogating this to achieve a higher pitch rate, I now have two quarts. Having seen two approaches to tossing the yeast, I am wondering whether the strong sulfur aroma is...

Having now made ales for some years, I am going to be branching out this next week and trying to brew a lager. My first batch will be a classic Pilsen. Some of the warnings that I have read seem to indicate that due to its sheer simplicity of ingredients, it is not as forgiving or able to mask...

I have now brewed so many different styles, that I have hit something of a doldrums state...i.e., what to brew next? What do YOU think is the best, most delicious recipe that you ever brewed. I have a storage room full of porter, robust porter, dark brown porter, scottish, ESBs, and...

This may well sound silly to some, but I am puzzling over the best way to develop the same kind of flavor and aroma memory that is such a part of my cooking. Okay, I have made many, many batches of brews (all grain), enjoyed the aromas of the malts in the bags, and made some great ales of...

I have been interested lately in the early browns that were made with most brown malt, but several sources say today's brown malt is not the same as what was used then. SO, the question comes of what would be a really good dark brown ale...something without the extreme use of hops or chocolate...

OK, call me crazy....or maybe others have already tried this! Yesterday, while walking through Home Depot I noticed the 6 inch wide PVC pipe used for water lines. The stuff has walls that look to be over 1/4 inch thick. I cannot drink beer that is very carbonated. In fact, have to pour the...

I want something totally different from anything I have ever enjoyed! Have you ever slowly savored Laphroaig at room temperature with just the slightest wee dash a cool water in a snifter. This is what I am seeking in a new beer. Not really a Scotch or even Scottish ale, but something truly...

Starting over again! In my frustration at not being able to find traditional English Ales on draft with VERY low carbonation I have decided to step back a few decades. Before there were microbreweries I was brewing virtually every varietal thanks to the good folks at Alternative Beverage...