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This is my first brew with rye and I figured to start with 10% but I am getting a feeling I should have started with 15%. What are your thoughts on this?? Its a Rye IPA 6 Gal Batch 75% eff. Actual OG = 1.063 IBU's = 80.4 SRM = 9.4 Mash @158 for 75mins. Mash out @170 Batch Sparge...

Is this too much Biscuit Malt? I'm looking for the maltiness to come through without being overpowering. OG = 1.054 IBU 25 SRM 28 9.00LB Two Row Pale (75%) 1.25LB Belgian Biscuit (10.4%) 1.00LB Crystal 60L (8.3%) 0.50LB Chocolate Malt (4.2%) 0.25LB Black Patent (2.1%)...

This is a clip from The Groove Tube back in the 70's.

I've dry hopped with Cascade hops before, but I'm looking for something a little different. Not saying I'm bored with Cascades, but...... Here is my Recipe and hop schedule: 5.5 gallon batch ProMash OG: 1.052 IBU's: 35.0 SRM: 11.1 9.5# 2 Row Pale 1.0 # Crystal 60L 1.0 # Victory...

Opinions on this recipe please?? 5.5 Gal @70% Eff. Mash @149 x60 mins 1.052 OG 11.1 SRM 35.0 IBU's 9.5 LB 2 Row Pale 1.0 LB Crystal 60L 1.0 LB Victory Malt .55 oz Yakima Magnum (14.1%) @ 30 mins .25 oz Cascade (5.0%) @15min x .25 oz every minute to 1 min. .50 oz Cascade (5.0%) @Flame out...

I need to add a moderate raisin flavor to a smokey brown ale I am making. Which of these would serve me best?? or If there is something else that would help in the flavor department, please feel free to share. Thanks in advance. Damian

I'm using up left over hops and yeast so I decided to make a simple English-like Bitter. I've been thinking about adding Victory malt to the grain bill, but never used it before. I'm not sure if it will be lost in the beer, if it will clash with other flavors or be a nice addition - this is...

I was out for a night walk and I noticed a familiar smell in the air. At first it was like caramelized raisins. the further I walked the more complex it got. Slowly the scent of cloves entered the picture and enhanced the sweetness of the raisin scent that then started to mingle with a smooth...

Moved thread to to another location. https://www.homebrewtalk.com/f13/ipa-mash-temp-hop-schedule-advice-218929/#post2563791

I'll do my best to try and make a long story short...... I am brewing a pumkin ale from canned puree (Libby's) and I added half to the boil and the other half to the primary as the recipe directed. Q1 - Should I have baked the puree before adding it? Q2 - Is the puree contaminated or is...

I'll do my best to try and make a long story short...... I am brewing a pumkin ale from canned puree (Libby's) and I added half to the boil and the other half to the primary as the recipe directed. Q1 - Should I have baked the puree before adding it? Q2 - Is the puree contaminated or is...

I brewed a Spiced Winter Ale using extract that is tasting great. I tried converting this recipe to all-grain using the basic formula of: 1 lb of grain = .75 LME = .6 DME. My all-grain version doesn't taste as sweet or spicey as the extract version. Do I have to adjust the spice and honey...

I was just thinking of what I can brew with that's in my cupboard. If you boil tea too long it gets very bitter, so I assume you can use it for bittering? maybe? Then what about flavored teas to substitute for the aroma and flavoring hops.... has anyone tried this?

Would it be reasonable to re use my yeast cake several times? or would I be pushing my luck and end up with poor results. I know re using the yeast cake once is ok, but how about 3 and 4 times? I planned to move slightly higher in gravity and color with each additional batch. 1st batch...

Been thinking about home brewing for quite a while. My awesome wife bought me the Brew-Master's Bible by Stephen Snyder for my birthday a few weeks back. Ordered a kit and ingredients and just put my very first batch (American style Ale) into the primary. Airlock is bubbling away and I am...

Looking for opinions and tastes, especially some insight for a Cuban cigar partner. Thanks