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Sorry I forgot to let you folks know the results. The latest iteration of this porter worked very well. I got the salt just right--just 1.5 tsp at 10 minutes in the boil. Like a gose, the salt did not, in fact, inhibit the fermentation, and it blended with the dark malts really nicely. There...

I brewed another batch just a little while ago. The bottles are conditioning now and I'll let you all know in a few weeks.

Okay--good feedback all, thanks. I was on the fence on the yeast. Several times I have used Belgian strains for stouts and porters to great effect, and I like the fruitiness that coincides with the darker flavors present from grains et al... but the other choice I had was WLP023 (Burton)...

Alrighty, here is my proposed recipe--critique away! OG: 1.067 FG: 1.012 IBU: 43 3# 6-Row Brewers Malt 2# 2-Row Brewers Malt 3.5# Corn (malted/roasted per Ash_Mathew) 0.5# Corn, flaked 1# Chocolate Malt 0.5# Roasted Barley 0.25# Caramel 30L 0.25# Caramel 40L 0.25# Caramel 60L 1# Lactose (10...

Thanks for the quick feedback, guys. Ash Mathew, I am familiar with malting grains from scratch but have never tried it with corn. What is your method?

Alrighty, I have looked all over HBT and have been unsuccessful in finding a thread regarding corn flavor devoted to anything other than "eww corn dms" or "flaked maize just adds lightness." I get it. Those two thoughts are valid. But I am looking to make a new beer soon that emphasizes the...

As far as my comment regarding smokey sours as novel, I only mean that I have searched for commercial examples for some time and the few I have seen are no distributed where I live, so I want to take a shot at it myself. I'll toss some oats in for body, vary the caramel malts for sweetness and...

I appreciate the feedback. To TNGabe, I get that a lot! My wife says it more or less typifies my brewing style. I think the smoky sour idea is novel, and something I have yet to see someone else pull off, so I am willing to try it out and hope for the best. My greatest enjoyment in...

I absolutely love sours... but I am still grasping how to make one myself. My wife and I both seek out Flanders Reds and the like all the time, so we wanted to figure out a good "house sour" to make over and over again. I thought of taking a little departure from the norm and try to put a mild...

MoldMan, I wondered the same thing. My wife and I agonized over when to add the salt. She bakes pastries and I do bread, and we really should have leaned on our experience and waited. I did not get a soy sauce flavor or aroma, just meat and soap (I'm cringing just typing that out!). As for...

Ach, I have gone almost two years without a bad batch of beer, and now this one has me stumped! I was "commissioned" to make some beer for my dear friend's wedding reception in July. Thankfully I have a lot of time to prepare. I emailed he and his fiancee to ascertain what styles/ideas of...

One of my closest friends just got married in Canada is having a state-side reception in a few months. The party is going to be small, so I offered to brew all of the beer for him as a gift. He was very enthusiastic. When I asked he and his now-wife for what kind of brews they would want...

I am not usually much for standard-issue Christmas ales. I find them too sweet, overly-spiced and more or less just a festive excuse to drink a high-gravity beer. That said, my wife asked me if I would be making one within the next few months... I was less than enthusiastic. Instead, I want...