barrooze

Recipes 

Out of curiosity, are you an all-grain brewer or do you brew using dry malt extract or liquid malt extract?

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

Jueckstock

Recipes 

An extract batch popped my cherry, so to speak, and I started partial mashing after that, progressed to brew-in-a-bag type batch sparging from there and have switched to exclusively all grain for the last couple of years. Now I'm a decoction neophyte and I've been so pleased with the results I haven't looked back.

Jueckstock

Recipes 

I'm actually under the house right now checking on my RyePA after about a week in the primary.

barrooze

Recipes 

I figured you were all-grain. I meant to direct that Q to the OP. From the questions about mashing and comments about being a new brewer. It sounds like they may just need an extract version.

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

trginter

Recipes 

All-grain. This is my fourth all-grain beer. I just wasn't familiar with the term "dougn-in." I also have never heard of a Beta glucan rest either.