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I'm making an American Amber next weekend and I'm looking for some input on the grain bill. I love the malty, toasty flavors of German Munich malt but was wondering if it would be out of place (or overshadowed) if used in conjunction with American hops and caramel malts. Anyone else have...

Hey guys, I'll be brewing a PM porter next weekend and I'm looking for a little advice on your favorite yeast for the style. I used wlp002 last time but had a tough time with attenuation and had some weird flavors develope after a few weeks in the bottle. Here's the recipe I'm planning on...

Brewing a partial mash Northern English Brown this weekend... 4lb Munton's Marris Otter malt 1lb Victory malt 1b Caramel 80L 0.25lb Munton's chocolate malt 3.3lb Briess Golden Light LME 60min 1oz Fuggles (4.8 AA) 10min 0.5oz Fuggles (4.8 AA) 0min 0.5oz Fuggles (4.8 AA) Ringwood...

I'm trying to brew a partial mash rye pale ale this weekend and need a little input, specifically on hop schedule and yeast choice. I've never used rye before but love some of the commercial examples I've tasted. Here's a grain bill I've put together so far. I'm pretty sure I like this part...

I recently made a pale ale which turned out really well. Or least the first few bottles I tasted did. However, as I've worked my way through the case I made, I've come across a couple bottles that are virtually tasteless. They have no body and no malt flavor, just a little hop bitterness and...

I got talked into trying a partial mash this afternoon by the guy at the brew shop. I'm trying to make a dunkelweizen and I'm concerned that the grains he gave me won't self convert. I've read that the diastatic power is pretty low for the darker malts. My partial mash: 2# dark munich...