I brewed two batches of Kolsch back to back with the same ingredients, Starting OG was 1.058, one fermented down to 1.014 like it is suppose to, but the other stopped at 1.022. I have pitched more yeast, oxygenated and pitched more yeast but it will not ferment any more. Is this just a bad...

Here's a update on the Pale Stout I brewed 3 weeks ago. Nicely malt forward and balanced bitter. The addition of the coffee, I ended up using a Espresso instead of a pale roast, a is key ingredient. I must say this Beer has real possibilities, I will be taking it to the Community Brew Night at...

OG ended up being 1.073, if it ferments down to 1.021 it should give me 7.09% ABV. It looks a very golden color and it start bubbling 3 hours after I pitched the yeast. Just put the carboy in the Cool Brewing cooler and now I will start droping temp to around 60 Degrees for a few weeks and see...

Something fairly new and unique. It takes the name Stout as being Strong not dark. I shared my recipe for White Bulldog Stout http://www.brewersfriend.com/homebrew/r ... ldog-stout let me know what you think. I just finished brewing a batch of it so in a few weeks I will give a review/report on it.

Has anyone have any info on brewing a beer in the Liebotschaner style? Genesee Brewery made a Liebotschaner style beer back at the turn of the century and I live near Rochester NY, where Genesee is brewed, and would be interested in brewing some if I can figure out what would go into the recipe...