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Hey folks, looking for feedback on a 4.5 gal BIAB (all grain) oatwine recipe. Percentages are as I’ve plugged them into Beersmith. OG 1.099 Est FG 1.019 Est IBU 34.8 Bitterness ratio 0.352 Single infusion mash 149°F for 90 minutes 41.2% Riverbend Streaker Naked Malted Oats 35.3% Rabbit Hill...

Hey Folks! Anybody experienced with using Brazilian Amburana Wood Cubes? My question is how long to leave the cubes in contact with the beer. For context: I have an amber biere de garde in primary and I'm wondering how long to leave it on amburana wood in secondary. I've read before that on...

Hey folks, as the title implies, I stored 1 pound of smoked malt in a sealed bag (not vacuum sealed, just sealed) in a bin with some other specialty malts, honey malt included. The honey malt was in a plastic bag with a twist tie. I just noticed today that the honey malt also smells smokey. It’s...

Hey All, Seldom a poster, but often a reader of HBT. As the title suggests, I have 7oz of Grungeist hops in the freezer, 2021 crop, and I am trying to determine which session style I want to brew (all grain) with them for a real summer crusher. I can brew anywhere from 3 to 12-13 gallons. I'd...

Hey Everyone! Long time reader of this forum, but a seldom poster. After 10+ years of homebrewing, I decided to brew an english barleywine. I love rye, and have a sack of rye malt to use, so I created a recipe with 32% rye malt. Here's the recipe: 6 gallons OG: 1.100 FG: still fermenting...

I’ve brewed with Barbe Rouge a bunch of times, and it’s one of my favorite hops. Has anyone brewed a hefeweizen with barbe rouge? I’d really, really like to. I heard once that the bubblegum flavor once invented by confectionary companies is supposed to mimic strawberry and banana, so it makes...

Question for minds greater than mine regarding what gravity your wort should be when reusing yeast.... So there’s generally two ways of reusing yeast. Method one is fermenting a low gravity beer, then racking it off the yeast cake (we’ll call this Gen 1) and dumping a higher OG wort on top of...

Hi All, I like to plan ahead. I'd like to brew a spring English-esque pale ale targeting an apricot, orange marmalade and floral. After reading forums, etc., I settled on First Gold as the main hop in my pale ale. The descriptors generally suggest "it's like EKG, but a bit more American...

Hi Folks, I'd like to make some sort of strong pale Belgian ale for my dad's retirement. He likes Golden Strong Ales, Tripels and Saisons. I am not targeting a particular style, but rather a particular flavor profile. I'd like to use a yeast that will produce lots of bubblegum esters. I...

Hi All, i have scoured forums (fora?) all over the web and can't get a clear answer. Now that WLP 644 has been classified as Sacc and not Brett, can you treat it like Sacc when it comes to sanitization? I reached out to White Labs recently and they recommended that you treat it like Brett...

Hi All, Wyeast is releasing PC-3725 Bière De Garde (Fantôme strain) April thru June. I'd like to brew a Dark Saison/Bière De Garde-ish recipe loosely based on Fantôme Noël. I'd like to attain a sweet, honey and raisin-like flavor, so honey malt, D-180, and a bit of Special B will all be...

Hi All, Yesterday I hooked up the digital Johnson controls thermostat to a heat wrap and put the temp probe into the thermowell (they all come as a set online). I set my set point at 66*F, a few degrees above ambient. I set the differential at 1*F. This morning, the thing was reading 88*F. I...

I'm looking for methods/malts to increase body and malt chewiness for an imperial Saison/barleywine-ish ale for the ladyfriend. In my mind, I think of this beer as a Saison in the sense of yeast and mid-range hoppiness, but with the body and mouthfeel of a blonde barleywine. I've got some...

Hi All, Here's my question: if the airlock/rubber stopper on a carboy has been ajar for two days, but you don't taste any off flavors today, and there are 4 oz of dry hops in the beer, will cold-crashing for the next week (and then kegging) at 40*F inhibit the growth of bacteria that might...

Hi All, I've made 10 extract brews so far with generally good results. Most of the time, I find a recipe online (i.e. from the AHA) or from a book (Clonebrews or How to Brew) and tweak it according to my taste and desired flavor profile. I've noticed that recipes from older sources usually...