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Going to do a partial mash oatmeal stout. What type of oatmeal should I use...? Is flaked the same as "regular" oatmeal? Should I cook it first to ensure I get all those enzymes working? First partial mash batch...also first time using oatmeal. I'll take any and all advice. Thanks

My brother made a 1 L starter last night. He isn't planning on brewing until Monday. Should he refrigerate the flask tomorrow and bring back up to pitching temp on Monday? Or would he be fine leaving it out at room temp until he brews on Monday?

I will be racking to my secondary tomorrow. Letting it sit for a week and then dry hopping starting next week. Thanks for the reply

I brewed an IPA and am looking for some input as far as what type of hops to dry hop with. The recipe had 1 oz of US Magnum @ 60 min, 1 oz Centennial and 1 oz Cascade @ 15 min, and 2 oz of Warrior @ 0 min. I was thinking of about 2 oz for around 10-14 days but not sure of what to use. Do you...

Recently brewed a rye IPA. Tasted it along the way (post primary, post secondary). All seemed well...then I kegged it. I set it at the proper psi and left it alone for two weeks. Then I tried it! It went from being bright and crisp to having a soapy aftertaste with none of the hoppy/rye...