Posted: by goethean (9 hours ago)

Ok, my buddy and I just realized we didnt triple filter our coffee prior to adding it to the wort at the end of the boil. I see where several people say to use 3 filters when adding it, as to remove the oil content. Hows this going to affect my Oatmeal Chocolate stout?

After 2-10 gallon batches of an APA recipe from a buddy(we didnt wait for the first batch to be completed because we liked the finsished product so much), both batches seem to be lacking "body". Pardon the possible wrong terminology. The beer appears to be carbonated properly, thanks to some other questions ya'll answered for me. It has the same aroma as my buddy's, but the flavor isnt there. Tastes like a really watered down version of his. Here's where I think we went wrong. We used a rolling  read more »

Posted: by drewbage (9 hours ago)

trying my hand at a lambic for the first time, and was wondering, can you use us-05 as the primary fermentation yeast, since most of the character of the beer is coming from the souring critters, or would sticking with a belgian yeast be the way to go?

The American beer drinker's passion for imported and craft beers continued unabated in 2006, pushing U.S. beer sales back in the black after three years in the doldrums. As a result, sales in the U.S. beer industry overall inched up 1.7% last year to 2.892 billion cases.

Second in Big Eddy line.The Jacob Leinenkugel Brewing Company is rolling out a Russian Imperial Stout as it continues to learn more about big beers.Big Eddy Russian Imperial Stout, the second in the Big Eddy series, hits select markets in Michigan and Wisconsin within the week. In Wisconsin it will be available on draft at select accounts and in 4-pack bottles in the off-premise. It will be available only in the off-premise in Michigan.The Big Eddy moniker is derived from the name of the spring  read more »

Posted: by LeRay (8 hours ago)

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About 3 weeks ago I brewed a 1.070 Belgian Dubble that I fermented with WLP530. The beer was finished fermenting in about 7-10 days. I want to reuse the yeast cake directly to ferment a 1.100 ish Westvleteren ABT 12 style beer. Anything wrong with this? Is the yeast cake too old? Is the OG of the 1st beer too high? Anyone has similar experiences to report? And about the Dubbel, I have hesitating between racking too keg and put in fridge for cold conditioning or racking to keg and add priming su  read more »