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Agreed with the above. Cherries won't sweeten your beer, it is just easy to imagine it that way because they are sweet when we eat them. However, the sugar ferments away. In fact, cherries often have a very different impact in beer. Since they are a subacid fruit (they have an avg pH range...

Everybody, quick! I’m in Boston for a few days, and I’m headed over to Trillium right now. I know their reputation but have never had their beer — what is not-to-be-missed? Also, what other recommendations would you make for Boston in general, beer or otherwise? I can’t travel outside of...

I had a couple thoughts when I saw the progress of your gravity. There are many variables that could be at play, so I'm going to throw a few questions/ideas at the wall, just to see if any make sense to you based on how this brew has gone. -For the first couple days in the fermentor, the yeast...

I am into your spirit of "adventurousness meets caution" as far as how you are treating your beer (you know enough to be cognisant of oxidation when adding dry hops, yet you hear about cold crashing and immediately say, "go on"). It's awesome. If I can humbly make a suggestion, I'd forget about...

A diacetyl rest is really just an "as needed" step. Some yeasts produce more diacetyl than others during fermentation (think Ringwood, Irish Ale yeast, some lager strains, etc) and may require an extra day or two at the tail end of fermentation. At ale temps, this is basically a non-issue with...

I agree that 1) lagering as cold as possible for as long as you can (within reason, of course); 2) using gelatin after cold crashing; and/or 3) filtration; would all help with the issue. If it's already carbonated, then you are stuck with just waiting around for awhile until it's had time to...

Plastic-y is usually a sign of chlorine/chloramine in your brewing water. Municipalities generally use one or the other to treat their tap water, and if you use water containing either one without removing it, that plastic taste/aroma will show up in your final beer. Since you seem to be only...

Aw man, he had nothing! That's disappointing. Don't you know your [t]role here? You're the main act, Jack! The rest of us are just the sideshow. When it's your turn, you're supposed to be ready to DELIVAH!!! A false prophet of true beer™...

I pray one of them is not their chocolate cherry bock. God forbid. I hated that beer.

Just a random suggestion--do your chilling in the reverse order of what you described. The cold water from the fridge will be more helpful at the end of chilling, when coaxing the temperature down becomes slower and more difficult, rather than at the beginning when the temperature is so high...

Add cider yeast as opposed to what? With that amount of cider at stake, I would absolutely not take the chance on spontaneous fermentation. You could easily end up with nearly 2 barrels' worth of undrinkable funk if you just leave it to the wild microbes. (You could also get lucky, but the...

Man, you had me going! :p I was just sitting there imagining the OG on a beer like that. I actually did the math after that last comment. Assuming you somehow actually managed to coax a full fermentation from this yeast at its average listed attenuation, that would be upwards of a 1.350 OG! Lol...

It finished at 1.086?! Samischlaus, Dark Lord, even 120 minute IPA, no beer I've ever heard of finishes that high...

I'm in!

Yup, as mentioned, sounds like fusels. Nasty stuff, produces quite a mean headache. These are generally produced when the fermentation temperature (and/or pitching temp) is not properly controlled. Sounds like you are able to have one without issue, so maybe just limit your intake as you...

I'd keep the roasted barley. 3% in a 1.050 beer won't be overwhelming for a red ale, and it's THE classic roast flavor. I would, however, consider the specific roasted barley you are using, since the lovibond rating can differ wildly (compare Briess to Munton's, for example. The latter is almost...

I've done the kolsch-to-serve-to-lager-drinkers thing, and I've done the 34/70 at ale temp thing. Both have come out well. For what it's worth, my Coors-swilling FIL loved the kolsch and completely turned his back on his Coors until the keg kicked about 2 weeks later. He hasn't yet had a chance...

I'm not following the numbers here...from what I can tell, it's: 2oz @ 60 minutes 14oz @ 15 minutes ("another 14 from 15 to WP" ...???) 2oz hop hash @ 15 minutes 2oz hop hash @ dry hop Then there's this 11g, which you reiterate, that seems to correspond to nothing... What gives?

Not to mention harder to cap!

I'm telling you. Heritage bottles. https://beer.buyourbottles.com/glass-bottles/amber-glass-bottles/glass-12oz-heritage