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So I made a 100% rye porter waay back in August. It was super thick, had an almost syrupy mouthfeel along with some of the silkiness you would get from flaked grain. Also it had noticeable saddle leather phenol up front which was actually a pleasant surprise. So it sat in secondary until...

Wanting to try my hand at a sour and I figured this would be a nice first attempt style. I am planning on using West Yorkshire 1496 from Wyeast since the stone fruit esters sound like they would suit this better than some of the Belgian strains. Never tried this yeast before. Going to pitch a...

I've been wondering about sour beers and the probiotic nature of certain microorganisms. What about S. cerevisiae even? From my understanding it will populate your gut- likely you would get some digestive benefits especially if you're diabetic? I know it may cause stomach discomfort/ excessive...

I have one 7.9gal Speidel tank from Morebeer. Decided all that it needed was some volume markings. So I poured one gallon in at a time and it appears to be more like 8.4 gallons! Also figured out in the process that the lines on the 6.5 gal Ale Pale are too low while the 7.5 gal vintner's best...

I just saw these on US plastics- originally looking for dry grain storage but I think these could make suitable, cheapish fermenters. Just pop a hole in the lid for an airlock and a port at the bottom for drainage. Says they are food grade. Anybody do this? Anybody have one that may be able to...

How do you say willamette?

I have noticed that larger bottles taste better. The flavors are more distinct yet smoother. It does not matter if I bulk age for a month or more- style does not seem to matter either. Bombers taste better than 12 oz. and qt. bottles taste better than bombers. Less work cleaning and filling too...

I had an idea for a SMaSH Pale Ale using Maris Otter (12#) and a single 2 oz. Simcoe addition at 15 minutes before end of boil- appx. 37 IBU @ 13% AA. I chose Simcoe because I think it is a great all around hop. Wondering if anybody has any experience with higher alpha varieties for aroma...

I am planning on making a big Russian Imperial Stout soon. If I could find a good AG Founder's RIS clone I might start there. Really what I want is that dark, mocha-esque head and I was wondering if anybody had any suggestions as to what malts/ adjuncts I might use to achieve this. Here's a...

I accidentally bought wheat DME (65/35) said f* it and used it to carbonate a Honey Pale Ale I had bulk aged to near perfection- final sample tasted like a BMC drinker's Sierra Nevada Pale and my plan was to try to convert some BMC drinking family members to the craft. Now it tastes like...

So I really like rye beer and the lady of the house also likes anything with rye which is a bonus. I have only ever used 1.75# of rye in a beer before (my 'Soul Proprietor' which is the only recipe I have posted so far) I didn't use rice hulls and had no problems sparging. Based on my reading I...

70.6% 9.00# pale 13.7% 1.75# Rye 07.8% 1.00# Victory 03.9% 0.50# carapils 03.9% 0.50# honey malt Mash in: 3.5 gal. @ 152 F for 60 min. Batch sparge: 5.5 gal. @ 168 F for 20 min. collect 7.4 gallons all hops are pellet form 18.2 IBU .50 oz Centennial: 75 min (FWH) 06.1 IBU .25...

I have a few batches under my belt now and I am very curious about a few bottle carbonation details. I have done some forum/ internet reading and I have learned a lot but I am not quite satisfied. I know that CO2 dissolves better into colder solutions. Will I get better results if I carbonate...