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Didn't mash at all. It's an extract recipe, so I just steeped the specialty grains at about 155 for 30 minutes. But it's got plenty of body.

I brewed up a great little mild last year. Not quite sub 1.030, but it clocked in at 2.5% while tasting like a much bigger beer, with lovely roast character. • 3.3 lbs Maris Otter LME • 1 lb Pilsen DME • 12 oz Crystal 80 • 8 oz Torrified Wheat • 8 oz Black Malt...

I brewed this one a few months back and have been enjoying it ever since. Perfect for having with dinner or for nights I know I'm going to want a 2nd brew but don't want too much alcohol. Next time around I might try to do this all grain, but it came out just fine as an extract brew. •3 lbs...

What do you mean when you say you draw off 1 gallon to heat up? Do you mean you're only neutering a single gallon and then adding it back to the back batch? Or do you mean that you take off 1 gallon, neuter it, and then add 1/4 pack of rehydrated yeast to that single gallon before bottling...

Thanks for the feedback! Based on that, I think I'll stick with the bock style and just go ahead and lager the thing with a lager yeast - got to try it sometime right?

Can anyone spell out the difference between a bock and a dark mild? I'm looking a making the juniper rye bock from Radical Brewing, but not sure I want to deal with the time and hassle of lagering the beer. I could just use German Ale Yeast and ferment in the low 60s, but I was wondering if...

I'm making a 2.5 gallon bitter and looking to jazz it up a bit for summer. I'll be adding a touch of crushed coriander - along the lines of .1 oz - but I'm not sure whether to pair that with lemon or orange and was hoping for a little advice. Note- I haven't found any bitter oranges where I...