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Looks like we all do about the same...brew less, brew smaller batches, drink it and give it away... I'm like a beer missionary...I take beer with me whenever anyone has a party, has me over for dinner, etc. Started playing pool with some buddies at one's house and I supply the beer. I'm in a...

My high gravity beers regularly take 4+ weeks to finish and I would agree that it will be tough to get much above 12% with most ale yeasts, although that belgian yeast should get you a bit more attenuation. As long as it is actively fermenting, even slowly, not much to worry about in terms of...

One thing you can try is, instead of using a traditional German lager yeast, go with Wyeast (or White Labs) San Fransisco Lager yeast, which is a true lager yeast. I use this yeast all the time and it makes a very good, crisp, clean tasting beer at normal fermentation temperatures (up to 70F)...

I rack using a racking cane and undoubtedly introduce oxygen into the system. I've brewed nearly 500 beers over 24 years and have never tasted oxidation in any of my beers, nor has it been detected in over 50 beers sent to competitions (with 30+ medals won). Also, as a competition judge for 10...

Enjoyed the article, especially after spending a week driving between Denver and Portland last month and visiting a bunch of great breweries. Things are really popping on the Colorado craft beer scene and it was good to see that Utah and Idaho are growing as well. Oregon is going gangbusters...