Craft Forum / Winemaking / Brewing / Brewing / August 2008

When I was in high school, circa 1960, I was at a friends house one day,
and we went into his garage for something.  There was a glass "carboy"
about the size and shape of a five gallon churning crock, except that it
was made of glass.  It had a lid like a churn that was about 10 ...

This is an attempt to clone Goose Island's Hex Nut Brown. A few years
ago they listed basic ingredients on their web site (it's now gone),
so I'm basing it on what they made available in the past.
AVW = 4.2%    ABV=5.2%

I've never been to Germany, and living in rural Arkansas, I've had
pretty limited exposure to anything that might be authentic German beer.
My brother-in-law was in Germany several years ago, and he asked me a
question about a beer that he had while he was over there; he can't

This thursday is our club meeting and the topic is hard cider. I've
made a few batches myself, gotten "ok" results, so I'd appreciate any
advice or recipe's that I could pass on to the club. Thanks!

I've never been to Germany, and living in rural Arkansas, I've had
pretty limited exposure to anything that might be authentic German beer.
My brother-in-law was in Germany several years ago, and he asked me a
question about a beer that he had while he was over there; he can't

Recently, I gave up my extra fridge (which was a freebie from a relative) to
a friend who needed it. I've decided, based on overall size, that I would
like to just get a chest freezer for my fermentations. I took Sunday to ride
around town and see what the local appliance stores ...

I'm about to start mashing a simple pale ale.  I've got 2oz of New
Zealand Cascade (8.5%), and 1 oz of German Perle (8.2%) hops on hand.
What would you all suggest I use and at what times?

A stout I just brewed had an OG of 1.052 and has now been stuck at
1.022 for a few days.  The visible fermentation was over in one day.
I've brewed stouts before but never this simple.  Here's the recipe:
5 Gal

I just bought a tube of White labs 028 Edinburgh yeast for my Scottish
ale. Their website says that the yeast doesn't work well below 62 F,
but several sites that compare White labs with Wyeast say that the WLP
028 is equivalent to Wyeast 1728, which is supposed to work as low as

I've had a batch of altbier bottled for about a week and a half, which
took the best part of 3+ weeks to ferment with Wyeast 1338 (at about
17-18C) including the time in secondary. I used a 2 pint starter.
I tried a bottle yesterday and it was mostly flat, and too sweet. Had

Hey guys...
Just going to brew my next lot of beer (after not brewing for a
while).  However, I have a lot of Maris Otter and Pilsner Malt which
has Best Before dates of April, May and June 2008.

Does Gervin have its own website?  (Searching for "Gervin yeast" and
such only turns up sites that sell it.)
Also, I heard recently that another company had bought Gervin ---
does anyone have information about this?

I appreciate the nice atrticle about what I consider one of the keys to a
good fermentation-proper aeration but am disappointed and must respectively
disagree with it inasmuch as it doesn't study an easy better way.Although I
have acces to O2/a stone as well as a whisk for ...

I'm starting this as a new thread here because the original subject
(using 'flour' to brew beer) has changed; I'm also crossposting to
oz_craftbrewing to try to improve chances that Graham Sanders will see
this.  In the original thread -- http://tinyurl.com/6nmyke --

I am planning on growing some hops. Is there a newsgroup on hops? I tried to
look and did not find anything.