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I came into some Cookie malt from Viking…I was wondering if anyone had any experience with it. I searched but there isn’t much info on here about it.

First recipe design and wanted to do a brown porter. I will be doing a 5 gallon batch. Was hoping a more experienced eye could give me some feedback... 6lbs. Maris Otter .75lb Special Roast .75lb Crystal 120L .65lb Victory .50lb Pale Chocolate 1.35oz EKG @ 60 .25 oz EKG @ 10 Thanks...

Trying to do a honey blackberry wheat by request, not that experienced, so looking for some advice... Here's what I got so far for a 2.5 gallon batch: 3 lbs White Wheat 2 lbs 2-Row .75 lb Rice Hull 2 oz. Honey Malt .25 oz. Centennial (10.7%) @ 50 min I have Crosby & Baker blackberry...

I just added an analog Johnson controller to a an upright Kenmore 20 frostless freezer I had in my basement. I plugged the freezer into the controller, the controller into the wall and the probe is inside freezer and I've managed to hold a pretty much constant temp. My problem is on the bottom...

I am new to brewing and was wondering the following...I don't have a wort chiller and it seems to take a long time to cool the wort in an ice bath...so my question is, if I throw the wort into a freezer for a bit, would that work or is that, as I suspect, a bad idea?