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I am in love with these guys right now. I mean, I've had good luck with their products before, but now I'm just glowing. On Thursday night I smacked a packet of Belgian Ardennes (Chouffe) yeast to brew on Sunday. The package was 6-8 months old, not ideal, but alright. In order to warm it up...

Beef, marinated Indian-style in yoghurt, with dried fruit. Seasoned with black cardamom and coriander. It's a fairly sweet, mild dish, creamy with a mild dried fruit tanginess. This is not a bold hot curry, so it doesn't call for an IPA. Served with potato, cauliflower. I'm thinking a rich...

I was hanging out with the manager of the campus pub, and he mentioned he was getting rid of the old draught box; I chimed in, and he ended up getting rid of it to me. I tried to pay him, but no dice - he was going to trash it. The haul: three soda taps, ball-lock connecters, some very dirty...

I'm getting some Ringwood yeast from an ultra-traditional english-style real ale brewery on Friday. The brewmaster came out to give me a detailed rundown on what to do to make this finicky yeast do its magic for me. Some of the techniques he talked about were unorthodox (heretical!) from a...

I got an email on my local homebrew mailing list from a guy needing to offload two sacks of grain, one Rahr 2-row and one Weyermann Pils, no reasonable offer refused. I pounced on it with an offer of $75, and won. Now I have 100lb of grain. Time to get me a Barley Crusher (rolling pin's not...

My roommate and I are deadlocked in a battle over the correct way to eat a bagel with cream cheese. One of us fervently believes that a bagel must be eaten open-face; the other is just as adamant that they must be eaten closed, as a sandwich. Which of us is right? No moderates please...

Styled after the Sam Smith diamond. To be a design feature on English labels, or whatever else we choose to put it on. Suggestions? edit: looks better smaller.

Here it is; my roommate and I just threw it together in GIMP with the emblem discussed elsewhere. It's a blatant rip-off of the Westmalle label aesthetic. Suggestions?

Basically I'm trying to mimic the little Westmalle logo (A and W superimposed on a circle) to use on the labels for my Belgians. I'm using this as a way to learn GIMP. Well, I've figured out a fair few things about GIMP, but the image is still ugly. You guys make a lot of pretty things - tell...

I read an article about it recently, it might have been on the babblebelt. It's dying out, made only in a few villages somewhere in Germany. It's in the style of old alehouses, various households are on a rotation to brew it, and they serve it on cask in their own houses to neighbours. It starts...

6D. American Wheat or Rye Beer 2.5kg 2-row Pale Malt 2.5kg American Wheat Malt 1oz Sterling 5.5%AA 60m 24.2 IBU 0.5oz Sterling 5.5%AA 10m 2.1 IBU 0.5oz Sterling 5.5%AA 0m 0.0 IBU Single Temperature Infusion mash 60m @ 152˚ Wyeast 2565 Kölsch Made this for a friend, kept 12 of them. A...

As some of you may have heard me rant about, the NSLC (provincial liquor monopoly) has recently delisted most of its best beer; Orval, Westmalle, Chimay red, Affligem, Duvel, probably others I'm forgetting. Unfortunately, the one private beer store in town isn't permitted to pick them up until...

So I've got this long-term experiment I've been planning out, often with a beer or two in me. The idea is, I'll order in exciting Belgian-style strains one at a time, and I'll use that culture to inoculate a series of beers testing out its performance and flavour across several different styles...

So I was bored on my overnight shift the other day, and did a couple terrible label doodles in MSPaint. I have no rights to any of the image components, I just rough-n-ready removed watermarks and text willy-nilly. I have all the components to all of these available as separate files, if...

It's named Saison Bâtard in honour of Guillaume Conquérant (also known as Guillaume Bâtard) - that's William the Conqueror, Americans - because the OG ended up being 1066. 9lb Pilsner Malt 0.75lb Munich 0.75lb Wheat Malt 0.75lb Belgian Aromatic 1lb Honey (@15min) 1lb table sugar...

10.5lb British Crisp Maris Otter 1lb British Crystal 60˚L 0.5lb Wheat Malt 0.1lb Roasted Barley 1.25oz East Kent Goldings, 5.5% AA, 60min (25.4 IBU) 0.5oz East Kent Goldings, 5.5% AA, 10min (5.0 IBU) Single Temperature Infusion, 60 minutes, at 154˚. Carbonated to 1.8...

I'm writing a paper on and brewing a batch of Lambic, or pLambic, for a History, Culture, and Science of Beer course at King's College. I'm trying to get hold of a copy of this book, for obvious reasons, to use as a source. Unfortunately, it isn't in any library systems I have access to, and...

Has anyone else tried the Garrison Imperial Pale Ale? I'd say it's probably the best of the Canadian India Pale Ales I've tried. Certainly the best thing ever to come out of the previously-disappointing Garrison brewery. The guy who works at my LHBS has been trying to clone it - I'm looking...

An idea put into my head by this thread. The idea is you take some wort from your kettle and seal it, pasteurised, to use in a recipe, or in your coffee, or just to sip. What would/do you use unfermented wort for? To kick it off, here's what put it directly into my head: What else are...

I've been thinking idly, looking at all my unused equipment, and my dwindling stocks of homebrew (sharing too much), about what the most I could possibly brew in one day is. Here's my equipment rundown: A stove (need to get me a burner, but it'll boil my 6.5G if I treat 'er right . . . ) A 50qt...