rodwha's latest activity

Awesome! Welcome to the addiction! Some time back I had kept reading about the British mild and how it’s all but dead and considered...

Just wanted to say thanks to everyone that posts here, as my first brew, an English Pale Ale (I'm English and love my ale), turned out...

I used to use Warrior for bittering, but that was when I was making 5.5 gal batches so it’s easy to split 1/2 or an ounce of hops...

I love Magnum. I use it in almost every brew as the bittering hop. Even in a Citra pale ale. Where a tad of Magnum and Citra the rest of...

I like how buying in bulk makes IPAs more economical so I figured why not test them first as a super hoppy pale ale first. MoreBeer...

Whether or not you get any conversion during a rest during a batch sparge will depend on whether you mashed-out, or your sparge water...

@rodwha : I have not used the Wyermann Cafara Special Type 2 / 3 (link) dehusked malts. With Briess malts, I have used a number of the...

I tried carafa dehusked (II or II) long ago, and don’t recall why I switched to Midnight Wheat. Any real difference?

If you have a copy of Modern Homebrew Recipes (Strong, 2015), check out the "Four Seasons IPA" recipe for another approach for getting...

You'll find that any harshness you get from the darker grains just disappear. Its super SMOOOOOOTH! Have fun Cheers Jay

Yeah, I’m a bit curious now, something else I think I need to try at the very least. And it’s got me wondering how various roasty grains...

Try the 12hr cold steep method. It will blow you away! Cheers Jay

I’m curious what this’ll bring, but I’m wondering a bit more now about this cold steeping. The way I’ve been making my black IPAs is to...

I’ve been doing this but have never used the whole bit in the sparge. I had been after a black beer that tastes like an amber but the...

Cold Steeping is what you are after. Overnight steeping of dark grains in the fridge added in the kettle. All the color and half the...