rodwha

I’ve not heard of any of these. Some of them sound quite interesting. Thanks!

Sonnet: floral/herbal EKG, but folks (me too) report honeysuckle notes Pilgrim: spice/honey First Gold: floral/orange marmalade...

I slapped together a clone recipe for this beer, but never got around to brewing it. I imagine it would get you really close. Here it is...

You could do this then make a tincture with 1 oz of crushed seeds soaked in a few ounces of vodka for a week or some before packaging...

I am not familiar with that recipe but if Denny made it I’ll have to search for it, assuming it’s here in the database. Thanks!

Following as the wife wants a Rye IPA... thinking about doing Denny Conn's Wry Smile

I use a bit of honey malt along with honey at flameout. It’s been one of two big favorites so I figured I’d just make it hoppy. The...

Sure, a little citrus-y. I don’t get those big grapefruit flavors from Amarillo that I get with cascade or centennial and find Amarillo...

King Arthur makes a couple additives for baking pumpernickel. A "rye bread improver," and a "deli rye flavor." Both are in powder form...

The key to brewing with rye is a beta glucan rest for twenty minutes or longer. I have brewed with high rye percentages but have yet...

Use LOTS of rice hulls. I don't think you can use too much, as they are neutral and don't add flavor. I did a 5 gallon BIAB Roggenbier...

I gave up on BIAB and now cut my batches in half. I’ve converted a small 3 gal water jug into my mash tun. It’s looks a little silly...

As long as you use enough base malt to convert, the flaked rye is great in my opinion. It's sticky, though, I'll warn you! I do more...

I don’t really know. Maybe on par with other strong spices, grains of paradise. I’d look up those discussions and use that as a jumping...

Every so often I brew a rye porter and use caraway seeds.