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I have a bit of an Iron Chef situation here. I'm running low on ingredients and because I'm in Japan its really difficult to get more quickly so... What style would suit the following grain that I have available? -5 kg Munich malt -5 kg Chocolate malt - 5 kg Crystal malt - 800g Wheat...

I've been thinking a lot lately about doing a 18th Century British Stock Ale. Some questions; Has anyone had any experience with Brettanomyces? - Did you use a mixed primary with sacc. and Brett or add secondary or priming? - I've heard that its difficult to control because it sensitive and...