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How did the stout without sorghum come out? I have a friend asking me to make a gluten free stout, and I'm currently putting together a recipe. I was planning on going pretty heavy with roasted oats.

Thanks guys. I guess it is either the yeast blend or a really nice infection. The beer is actually quite good.

I recently brewed an all grain saison recipe, and added 2oz of acidulated malt for the hell of it. It tastes great, but it has a detectable tartness to it. I wouldn't quite say it is sour, just a bit tart. The problem is, I used a saison yeast blend from East Coast Yeast (ECY08) so I'm not sure...

I live near Easton, PA and I have been reading up on a couple of Easton breweries that were quite large in their day, but both closed by the 1950's. They were Seitz Brewing Company (closed 1938) and Kuebler Brewing Company (closed 1953). I think it would be really cool if I could find a...

I recently got my hands on some extra corny kegs, and I am already thinking about what I want to be drinking this winter. I know I can brew barley wine, big stouts, strong scotch ale etc, keg them and throw them in the basement. But what about beers in the 4.5-6 percent ABV range? I was...

Well, I just did a 4.4 gallon fly sparge at about 150 degrees and got 70% efficiency. I usually get between 70 and 75 percent, but I have only done about 6 all grain batches so far, so it's hard to say what effect it may have had.

Awesome, thanks. I was fly sparging. I kind of split the difference. I went an extra 10 minutes and fly sparged with the water at about 150 degrees. My efficiency may have suffered a little bit, but nothing crazy.

That's what I figured with the efficiency. If there is no harm letting the mash sit for an extra half hour, I would rather do that.

So, I am brewing after a long day of work, and just started my 10 minute mash out, and realized that I completely forgot to turn the burner on under my 4.4 gallons of sparge water. What would be worse? Letting the mash sit for another half hour or so, or sparging with water that is way under the...

Update: The beer turned out perfect. It was a witbier, so I brought some oranges and sliced them to go with the beer. Everybody enjoyed it, and it was empty by morning. The mash tun worked great for keeping it ice cold. picture: http://i.imgur.com/tS6G0.jpg?1

Thanks, sounds good. I was more worried about the beer being nothing but foam for hours. I am going to get there a couple hours early anyway, so it should be good.

Yeah, I have a 5lb co2 tank. I plan on putting the keg in my 10 gallon Igloo mash tun, surrounded by ice, and have the co2 tank on the ground next to it. After reading everyone's post, i'm not too worried about it.

I am going camping on Saturday, and plan on bringing a full keg of Witbier that I recently brewed. I have never transported a full keg before. Should I raise the pressure in the keg before disconnecting it? Also, will it be foamy for a while after I get there? Also, the camp ground is only...

I have had good results by zesting some fruit and adding the zest at flame out. I just brewed a Witbier and added an ounce of coriander at 5 minutes, and zest from one tangerine, one orange and one pink grapefruit at flame out. It smelled pretty awesome. Also, I did a double IPA not too long...

Just signed up. Username is BrakeleyBrewing.

It's a great book, and it's got a lot more than just recipes. When I decide to brew a style I start by reading the style description in that book along with the recipes.

Thanks, I didn't know it was that cheap. I guess I'll grab it regardless.

Thanks, good call on the exchange. I guess I would try that first.

My friend has an aluminum 20lb CO2 tank that he wants to get rid of. I'm pretty sure the stamp for the hydro test is 2004, meaning it needed to be retested in 2009. Are the tests expensive? Does this mean the tank is pretty much junk? If so, and it's full, maybe I will offer him a few bucks just...

Very nice. I'm keeping my eye out for Simcoe.