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Hey all! We're trying our hands at creating a pumpkin porter and wanted some advice on recipe creation. We're also doing it as a sort of "clean up the leftover malts" kind of beer, so some things like black patent malt are getting replaced with midnight wheat and such to just use up the...

So after numerous brews, I've accumulated a series of leftover malts, and was wondering if anybody had any ideas of what to do with it. Thoughts? We've got: 7.5# pilsner 4.5# wheat 0.5# Melanoidin 0.5# Caramunich 0.5# Carafa II 0.5# Black Prinz 0.75# Midnight Wheat 0.75# Chocolate malt Maybe...

Hey all, While in Nuremberg, I had an amazing beer, called a Rotbier, at a brewery called Altstadthof that was hands down one of my favorites that I'd had there. It was malty, caramel-y, tasted like a deeper and more complex märzen, but not quite in the dunkel territory yet. Best of all, it was...

Hullo all, I had a few quick questions regarding my water. I've attached the report. When brewing, i've been adding calcium chloride, campden tablets, and occasional baking soda (to fix pH). Sparging has almost always needed lactic acid. Any thoughts on this set up? Is there anything I should...

Hey all, We recently threw a scottish 60/- in the fridge, using S-04 at 64F. It bubbled away for a few days with a krausen. This morning it had it, but 8 hrs later its gone. The yeast is still bubbling away, making the wort/beer look kinda effervescent. There are what I can only assume are...

Hey all, we're going to try our 4th brew soonish, and 2nd all-grain. We were thinking about doing an Oktoberfest, but unfortunately don't have the necessary equipment to lager. So we settled on doing the Märzen style, but as an ale. Our draft recipe is below, cobbled together from other...