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I brewed an Oud Bruin in July 2012. I sort of forgot about it and it has been sitting in secondary in the back of my brew-closet getting funky for about 15 months or so. I added a number of bugs including a vial of ECY, dregs of Orval and other funky brews. In the past 6 months or so it has...

Hello all, I am hoping to tap into our collective memories to track down an article I read a while back and can't seem to dig up -- Not sure if it was in a book, on a blog, in a magazine, or what. I know this is a long shot, but here goes: I came across a piece a while back that cited the...

I've had a few experiences with the Burton Ale yeast over the past few months, and overall was more or less nonplussed with it. Initially, I was intrigued by the allure of described apple and pear esters. But I never was quite able to make it work for me. Recently, I made a six gallons of...

This was just posted on BTV's facebook page: Brewing TV: It’s Baaaaack… Fire up your burners and prepare for re-entry, brewers! In 2013, Northern Brewer will relaunch Brewing TV in a brand new format featuring our extended family of expert brewmasters , an array of guest hosts…and YOU...

Planning to brew this up next week as a gift for my buddy's recent marriage -- Would be interested to hear feedback or suggestions, etc., particularly relating to the Treacle, as this will be my first time using this ingredient. 16# Maris Otter 10 oz Crystal 60 4 oz Chocolate 8 oz Black...

Wasn't sure if I should put this in the packaging area or here; seemed a bit more specialized so I thought you folks might have more insight: I am planning on bottling my first sour beer (an Oud Bruin) in the coming weeks. It has been sitting in the 1.020s for about 6 months now -- a bit...

Alright folks, it's getting to be the end of the year again and that can only mean one thing: Year End Stats! How many gallons did you do this year? What was your favorite beer? Any real successes? Favorite new gear? Let's hear it!

Hey folks, I am brewing a barleywine for my buddy and his wife as a wedding gift -- I plan to bottle it and "vintage" it, the idea being they open a bottle on their anniversary each year for the next few years. I've only done one barleywine and it was an extract version. I plan to do this...

Saw this on Beerpulse -- Seems that AB In-Bev is sinking its teeth a bit deeper into the Goose.

Hey folks, sorry to start yet another attenuation thread, but here goes... I am new to AG brewing, and my third AG brew -- a brown porter -- is currently a few weeks into primary. I was shooting to mash in the 152-154 ballpark, but over the course of the mash the temp started to drop and so...

In honor of a successful move into our new house, SWMBO & I are brewing this up this weekend -- First time trying this recipe. 7# Maris Otter 1.5# Brown Malt 1# Crystal 60 .25# Black Patent 1.25oz EKG (60) 0.5oz EKG (15) 0.5oz EKG (5) S-04 Any feedback welcome!

I have so far been an extract brewer, slowly acquiring the gear for making the jump to AG via Brew-in-a-Bag. We did our first batch last nite, and I think it turned out pretty well, but not without a few hiccups. Here's the recipe: 8# Maris Otter 5oz Crystal 120 3oz Crystal 90 4 oz...

Here's a video featuring Jeff Stuffings from Jester King (incl. all the makings for a Petite Prince clone) from one of Austin Homebrew Supply's classes. He starts around the 40:00 mark. Love what these guys are doing!:mug:

My sister has a number of food allergies, many of which are in line those associated with GF/Celiac. However, in addition to these she is also allergic to things like mushrooms and (she has been told) brewer's yeast. My initial thoughts were that maybe this latter allergy was because a lot of...

Hey folks, I tried searching around the forum and couldn't find a good answer for this, but I apologize in advance if this has been beaten to death. I have a clarification question regarding when the esters and other flavor components are "locked in" during fermentation. My understanding...

Howdy all, I've got an extra smack pack of Abbey II on my hands and an empty fermenter -- What to do? I've never used this yeast before and can't decide what to do with it -- maybe a Dubbel? perhaps a Belgian Strong? Would love to hear folks' experience/thoughts/suggestions for recipes...

I picked up a vial of the ECY02 (Flemish Ale) a while back and am pretty excited to give it a try. My plan is to brew the AHS Flanders Brown kit with Wyeast Abbey II in primary, rack it to a carboy after high krausen and pitch the ECY (which is a blend of sacc, brett, lacto, and pedio) to...

After reading the article in the last Zymurgy, I wanted to try my hand at GF brewing. My sister is has celiac/gluten sensitivities and hasn't had a beer in years. I'm hoping to make her something that is refreshing, but also has a bit of character. Here is the first draft of the recipe...