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I want to make a Kettle Sour. I know some purists are against it but when people cut it down for being cheap and easy. I thought "Cheap? Easy? That sounds like me." So not planning on hitting a style or cloning anything. If you're in Canada Russell's The Kettle Sour is about what I'm looking...

I want to make a west coast IPA but with new German hops. I was wondering if anyone has experience with these hops and how they'll work together. Bitter with 30 g of Magnum. 30g Mandarina 15 minutes 30g Huell Melon 10 minutes 30g Hallertau Blanc 5 minutes 15g of Mandarina, Huell Melon&...

I just got 60 g of Nelson Sauvin, Moetuka and Green Bullet. I want to make a IPA that showcases them. I was thinking 28 g of Green Bullet @ 60 minutes. 28 g of Motueka @ 10 minutes. 28 g of Nelson Sauvin @ 5 minutes. 28 g of Motueka @ 0 minutes. Then 14 g each of Nelson Sauvin and Green...

I'm planing on driving from Alberta Canada down through Idaho then out to Portland, then to the Oregon Coast, then up throgh Washington and home. I have in my head a few places to stop (Pelican in Cape Kiwanda, Chuckanut Brewery in Bellingham amoung others). But the choices seem almost...

Really love British cask conditioned ales. If I went whole hog and got a pin and a beer engine I have some questions. 1. Most beer engines I see for home brewers are 1/4 pint pulls. It's going to be mostly me drinking it so I'm going to have a CO2 breather on the pin (CAMRA be damned) and...

I just got 2 oz. of Nelson Sauvin. To my knowledge I’ve never had a beer with this hop so I was thinking of making an APA with it. Not a SMaSH but a fairly simple grain bill and then 100% Nelson Sauvin. Thinking 20 g at 60 minutes, 20 g at 20 minutes and 20 g at 5 minutes. I’d like to do this...

I’m thinking of making a parti-gyle of Westvleteren 12 and a Patersbier/Enkel beer. This will be 2 nominal 5 gallon batches. What I’m thinking is a 3 litre starter of 3787 on a stir plate about 24 hours before. Grain bill, 6 KG Belgium Pils, 2 KG Munich. That’s it. I take the first...

On my recent trip to Scotland whenever I couldn't get any thing on cask I was drinking Belhaven Best on nitro and really came to like it. So much so it pushed me over the top to get a nitro set up. So next up is an attempt to clone Belhaven Best. I see recipes for their 80/- and St. Andrews...

OK I've got my stout faucet installed. I've got my English Summer Ale at 55 F and ~ 1.2 volumes of carbonation. I've got my Beer Gas cylinder down in the car waiting to go home. (not in the sun). My question is what pressure do I push the beer at? Oh normal Danby 4.2 cu. ft. conversion...

I'd like to get into real ale and serve it out of a pin at the correct temperature. I'm either not applying myself or I don’t have enough friends but I can’t go through a pin in 2 to 3 days so I’ll need a cask rebreather. I don’t have a cellar so I’m going to have to keep it artificially...

Making my first Berlinerweisse. Actually my first sour. Lot's of questions. Just got a smack-pack of Wyeast's 3191 Berliner-Weisse blend. Plan on doing JZ's Berlinerweisse recipe but with this smack pack. I know Wyeast says it takes 3 to 6 months to develop the full flavours but my...

Kind off kicking around the idea of getting a Pin one day to make real Real Ale. Watched a BTV a few months ago that showed the process really well with the keystone bung and the shiv's etc. Well the BTV advertising worked because now I'm ready to plunk down the money for a Pin and the...

I'd like to make an English Summer Ale for summer. Only problem is I've never actually had an English Summer Ale. I've read the Wiki which says it's like an English Blonde. Only problem I've never had an English Blonde. It also says it's sort of half way between a Bitter and an American...

Given the same parameters which yeast finishes cleaner with less esters Notty or S-04? To be clear I know both are English yeasts I’m not looking for ultra-clean 1056 kinda thing just an idea of which of the two are cleaner while still retaining that English taste. Bonus points if...

Just stumbled across this at my hometown bottle shop: "Abbey of Saint Sixtus of Westvleteren brews are considered the rarest in the world because, as they say on their site, 'The Westvleteren "Trappist" is sold exclusively at the abbey store, and only after having made a reservation by...

One of the beers that got me into HomeBrewing was Magpie Ale from Big Rock. (A Rye Ale.) Specifically the lack of it. About five years ago I went looking for Magpie and found out they weren't making it any more. And I said "F this I'm making my own." And thus began the obsession. Now...

I was listening to Dr. Charlie Bamforth talking about Real Ale (among other things) on the Sunday Session and decided my next beer was going to be an attempt at a Real Ale. I can figure out a general recipe for an Ordinary or Best Bitter but I still have some specific questions. Dr...

Apologies if this has already been posted here. Did a quick search and didn't see anything. Here's the link to the BN's forum with a fairly extensive thread: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=10&t=21769&hilit=alabama&sid=3af3499725e190893ad4989ef0ef59ed Two tours...

After two plus years using a converted cooler and the stove top for AG I just got two 10 Boilermakers and Camp Chef burners to go outside. I use one of the Boilermakers with a false bottom as my MLT. First brew last weekend I initially hit my strike temp spot on (with BeerSmith’s help) but...

I've been brewing all grain inside for the last 2 and a bit years. I have a NG stove top and my boil pot covers three burners (the big one and two little ones) they bring my 5 gallon batches to a boil no problem have to turn all three down to 50% once a rolling boil is achieved. (takes wort...