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You learn to substitute. I've been buying hops and base grains in bulk for the last 4 years. You learn what you typically brew and make your buying decisions that way. If you are like me I can't tell the difference between Maris otter and 2 row its not such a big deal. If your on the uber...

Ok so I split a pound of Palisades with one of the brew club guys. The problem is I don't know what to make with them. Hops directs says good in all English ales, US Pale Ales and Brown ales. Has anyone brewed with this hop and have an opinion? I was almost thinking about making a American IPA...

In a bag. It's grain. If you're brand new to it I'd consider just sticking with the LME and hops. Should be a good experience, and a tasty brew.

Now that is what I was looking for! Thank you!

I'm not questioning the regular 2 row, it was the fact that they offer a pale ale malt and I was wondering how it compared. I was actually contemplating optic vs MO vs regular British PA Malt but the fact I could get almost 2 for one getting the domestic vs the European drove me to ask the...

Ok I have read the threads but what is your experience using these malts in an English bitter/Special/ESB? I know the purists out there are going to say you have to use MO but Red Hook continually wins awards for its ESB and it uses US 2 row. So thoughts/??? I'm not saying I'm too cheap to...

I say go get yourself 5 lbs of light or extra light DME and go with this: 5# Light DME 1# Muntons cyrstal 1# Flaked Barley Sterlings at 60 min Cascades at 15 min. US-05 for yeast. Now if you really want to do this right pick up another ouce of cascades and drop them w/ 1 min to...

You would be looking at a Damfbier. Check this Link: http://www.germanbeerinstitute.com/Dampfbier.html Hope it helps

wow... thought I was on a different thread... LOL I better get some more sleep rather than post on the forums!!!

I think you'll be fine. Continetal malts are for the most part all very nice. Castle and Dingmans are top notch don't feel bad about using either.IMO

I don't see why you couldn't. Use something with a higher AA% like magnum, NB or perle for the bittering hop then late additions of nobles (you choose).

Well it's a beast - It took my 1.060 dead guy clone down to 1.010. I mashed at 153 so I didn't think it'd go that low... WOW

What kind of hop schedule? Or any other thoughts?

So I am building up some yeast from a slant from my local club's yeast bank. It's an abby strain from yeast labs (now defunct), but like I said I'm building up from a slant so my patience for growing yeast will be shot by the time I get enough for a 1.050ish beer. That being said any ideas for a...

I found that you need to rouse the yeast as well as ramping up the temp to get it to finish up. Just my $0.02

5 hours is about right. I'm brewing in the same setup in an apartment doing dishes in the bath tub. LOL I am also a fan of getting up early start heating the strike water, make some coffee, and brew on. Usually get up by 6am and have everything cleaned up and lunch made and eaten by noon -...

anyone?

If you're AG you could throw some black patent on top of the mash 5 min before your start your sparge. Color and no flavor from this application.

Has anyone successfully cultured summit brewery's hefe yeast? The web site says that it's been filtered with some german yeast left in to keep it fresh. I have 3 bottles from a sampler pack and was thinking about saving the dregs from all three and trying to culture from that. ANYONE?

Ok I've read a little about this yeast and know some one the board absolutely LOVE this strain. Now I just bought a bomber of Mocha Porter and am currently attemepting my first Yeast Wrangling! My plan, assuming all goes wel, is to brew a Dead Guy Clone, followed by havesting and splitting the...