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There's a new, revised, expanded edition of Clone Brews out. I've done a review here[/url:296v5yc5].

Myself and n1mbus bought the 1st edition when we were starting out. I think we only followed two recipes to the letter, and although I can't remember which one it was, but at least one ended up a million miles away from the original (might have been Old Peculiar, as we called it New Peculiar).

However, as you say, I think it's a great book for gettig a feel for what kinds and what amounts of ingredients might approximate a beer that you already know. As a beginner, this was really useful and helped us formulate our own interpretations, or simply fo inspiration.

Agree with you about the silly proportion of bottom-fermenting beers!

"Barry M":3ay9cg5q wrote: Agree with you about the silly proportion of bottom-fermenting beers![/quote:3ay9cg5q]

I see the Germans have been doing their best to convert you, Barry("Bottom-fermenting" vs. "Lager")...

(They're right obviously; it IS their language and definition, but it's an interesting "tell".)


Adam

Funny, I thought I was converting them, what with my outlandish ideas about pale ales and weird hops <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

I don't think it's a tell, as I think I've used that distinction before I moved here. But the likes of Alt and Kölsch do reinforce it, as they're lagered, but top-fermented unlike most lagerbiers.

I could do a lagered beer, but not a bottom-fermenting one. I don't have the precise control for those fermenting temps, but could chill a batch down for lagering. That's why I make the distinction. I could make an [i:177v29q5]Obergäriges Lagerbier[/i:177v29q5] like Alt (have don, without extended lagering) or Kölsch (not that I'd be tempted) <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

All too complicated. I'll just drink the stuff <!-- s;) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;) -->