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Can anyone tell me what style this glass is?

Why does it seem every time I go to a tasting with multiple brewers it seems like all they offer is an IPA or some version of an IPA? I consider myself a more traditional brewer and love me a good lager. Why are all these craft brewers so stuck on hop bombs?

Ok, 2013 is the year for me to learn everything I can about yeast and brewing. What do you think we, as homebrewers, need to know about our yeast? Topics I have learned: Proper pitching rates Cell counting Cell viability Starter step up Slanting Plating Fermentation temps So what...

Ok guys need some confirmation here on whether I did this right or not. According to Yeastcal I did a few step starters and should have ended up at 816 Billions cells at the end. My last step I crashed and decanted all but 2L. I put the started back in the stir plate to homogenize. I took a...

This year I am looking to expand my knowledge on yeast. I am looking to start counting cells and test for viability. My current project is to determine growth in a starter to be sure I have the required pitch amount. I am planning on brewing an Marzen with a OG of 1.055. Yeastcalc states I...

Strange thing I have experienced lately. I readied a starter for brewing with an old smack pack of American Lager. MFG date was in April so I knew it would take some time to get going. I had a 2L starter going for three days on a stir plate with no activity at all. I then placed the flask in the...

Well I have pulled the trigger and started ordering parts to build my E-HERMS. I am building the same basic system as The Electric Brewery but will be building it on my own. Today I ordered: Heating elements: Amazon - $55.91 Parts for elements: McMaster-Carr - $167.56 I'll try and...

Well reading though a few threads on DFH 120 I am wondering if using starters with high ABV would allow the tolerant yeast to grow and continue to multiply? Anyone ever try this?

I am planning on brewing a Great Lakes Burning River clone and as I drink one I am wondering on how best to achieve the grapefuit notes in this beer. Will all the cirtus notes come from the hops or can I add to it by controlling the fermentation temps. If I ferment higher or lower can I add to...

Hey guys, quick question. I have a lagering/fermentation freezer with a temp controller on it. I have an Oktoberfest lagering in there right now at 33F, has been for about a week now. I want to brew a pilsner in a few weeks and need the chamber for the fermentation. What I was thinking of...

For the last few months I have stopped on the way home from work on Friday to stop and pick up a few craft/micro brews. Today I stop and get a Belgian Tripple, Pilsner and an amber ale. None of them make the grade! I was really hoping for these to be good but each one of them are sweet and...

Wow, my second lager and this one I used a starter and it went hard and fast. Checked the gravity and was at 1.021, SG was 1.051. Gave it a taste and you can really taste the diacetyl. The sample was good but finishes with a slippery, buttery flavor. It's more like a synthetic flavor but you can...

Seriously, I can't help but sample my beers 1 week after bottling! Each batch gets better. Is the nervana or just the results of 20 years of BMC??

Just kinda messed with Beersmith and came up with this for a big milk chocolate stout. Any opinions? What should I use for the chocolate taste? Amount Item Type % or IBU 12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 58.54 % 4.00 lb Carafoam (2.0 SRM) Grain 19.51 % 2.00 lb...

Brewed my first all grain yesterday and everything went perfect. Since my last brew day on 1/31/11 I have built a MLT, boil kettle, CFC and a stir plate. Each item worked flawless and made the session enjoyable. I managed to find a Fluke meter with a temperature probe for my thermometer, man did...

Made a starter, 2 cups water 1/4 cup DME. Use a smack pack and pitched into starter after a 10 minute boil and cooled to 70 F. Problem is I used tap water right from the tap and I have city water. I am concerned that the chemicals in there killed my yeast as it has been 24 hours and nothing yet.

I am planning to brew an oktoberfest next week, that gives me 11 days to grow my yeastie clan. The OG is 1.054 and mr malty says to pitch a little over 400 million cells. My plan is to take a single smack pack (100 million) pitch it into a 2 liter starter, which should end up around 200 million...

I heard about this on the news this morning and decided to check it out. http://www.vancouversun.com/Barley+shortages+could+have+beer+drinkers+crying+their+suds/4399265/story.html Hopefully it's not too bad and doesn't affect us home brewers.

Well I have been reading online about the right time to lager and have some conflicting information. Some say to primary for 14 days or until the SG is at 75% then do a diacetyl rest. That I get, but I have read that I should bottle after the rest so my beer will carb correctly and some say to...

Ok so I have an amber ale in my freezer resting comfortably at 42F. This has been through a primary for 10 days at 62F and 1/26 it will be 2 weeks in the secondary and should be ready to bottle. Should I bring this up to room temp slowly over the next few days or does it not matter how fast...