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Looking for a replacement for flaked maize in a batch of traditional all grain 6 row based cream ale. Not wanting to cook and gelatanize anything. Just wanting to find a nice substitute to be able to add to my mash in substitution of flaked corn. I have read multiple pieces of conflicting info...

I am looking to find a way to brew in my basement. I typically do extract brewing/partial boil batches, occasional 10 gal. BIAB. On hand I use a 5 gallon ss pot for small batching and 20 gallon Concord ss pot for 10-15 gallon batches. What is my best option for basement brewing with the 20...

So I just checked my cream ale and somehow this thing is at 1.001 gravity after 3 weeks now on safale 05!! It was 1.046 OG and is being brewed for my wedding this month. Recipe is below mashed at 148 degrees : 47% 6 row 20% Pilsner Malt 16% flaked corn 8.5% corn sugar 8% flaked oats SO I need...

Has anyone had any experience with underpitching WB06 dry yeast? I am looking to pitch one packet into 10 gallons of 1.055 wort. Is sedimentation effected any by doing so? More banana esters maybe? Fermenting at 70

As I age more, I find myself in more dire need of my Prilosec (I am 27). We just spent the week in Panama City Beach, FL. I was sadly away from my homebrew and noticed alot of negative things to my body this week. We drank mostly Yuengling and Miller Lite. Did not overdo it by any means but...

I am wanting to make a beer that is somewhat close to the flavor and sourness of Rodenbach Grand Cru. I do not want to introduce a bug strain into my equipment but am looking to go the route of adding a bottle of lactic acid into my fermenter and/or during kegging. I am hoping to be drinking...

I could not find the answer to this simple question but looking at Briess website it did show that wheat and extra light were the same ppg in sugars added. A brewers app that I use on my phone shows wheat dme being lower in gravity than the others and it made me question myself a little. It...

Looking for help on this recipe. I have not brewed with alot of adjuncts together and am curious if it all will ferment out right and not create off flavors. I am mostly concered with all of these different adjuncts just giving trouble fermenting correctly because of the simple sugars. I am...

I boil and chill in a little different way. It is a "No chill once chilled to under 130 degrees" way of brewing. It normally takes me around 12-16 hours to reach my room temperature yeast pitching temps after I pour ALL of the wort from the kettle into my bucket fermenter. I pour in all of the...

So I recently made a really tastey cream ale with 78% 6 row and 22% flaked corn. Was wondering if I could replace the 6 row with white wheat to possibly improve the beer. Really wondering what the big difference in 6 row and white wheat is though. Both seem to taste grainy to me which is what I...

Just got my water report back today and trying to go over the tutorial videos and plug in my numbers. My mind is just about completely blown at this point. Was using Bru n' water and everything was going fine until the video told me that the bar should be highlighted in green for the ion balance...

I have been making beer that I am very happy with for the past couple of years. I am looking to improve in any department that I can. I mostly brew hoppy pale ales and wheets. Recently I was told by a professional head brewer that my beer seemed to taste like the water maybe was not of best...

I purchased a 15.5 gallon annheuser keg from a local liquor store years ago and was looking to convert it to use with my homebrew for 15 and 10 gallon batches inside of my Nostalgia kegerator (currently has a ball lock connected to the faucet). I have watched the youtube stuff on how to remove...

http://gnawbrew.com is anyone on here planning to go?

I am looking at making 5.25 gallons of a 9 or 10% scotch ale stovetop 3 gallon partial boil style. I will be adding 10 bs of dme total. I have 6 lbs of light and 4 lbs of amber. Not to mention steeping of 1.5lbs total of crystal, biscuit and smoked barley. I can adjust ibu wise for the boil...

I am looking to brew a nice easy drinking extract graff cider with a very clean roasty/malty body to it. Hoping for dark brown or black in color. I am planning to cold steep all of my grains to cut down on astringency. How does this recipe sound to everyone? My biggest concern is whether to use...

So I just figured I would share my technique that I have become so fond of doing for the past 5 months or so (thanks to this site). I hated wasting so much water during my wort chilling. The immersion chiller that I still have is the same one I bought with my first kit 5 years ago (25Ft copper)...

I am just curious what everyone out there is using to stir their dough in/possibly mid mash stir with? I have looked at everything from simple mash paddles to rakes, drill bit attaching paint mixers/mud mixers and long handled potato mashers. I am looking to finally upgrade my crappy plastic...

I was wondering if I could get some help on my very basic water quality data sheet from my city's files. I am not looking to get too crazy on this, just wondering if it were good or bad. The water does taste pretty decent here in southern Indiana but does have a very minimal green (chloramine I...

Does anyone have any info on the new Igloo 10cuft. chest freezers being sold at Best Buy for $250 shipped? They are huge and I bet they would hold alot of corny kegs. I did not see them listed on any of the chest freezer specs threads. I love the refrigerator modes these freezers come with...