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I've noticed most of the dry stout recipes in the recipe archive call for nearly twice the amount of flaked barley to roasted barley. Is there a reason for this or is just brewer preference?

before pitching? I pitched one pouch of Wyeast London Ale yeast into a porter. The temp of the wort was 68 f, well aerated, with yeast nutrient (no starter, I don't have a stir plate). I smacked the packet about four hours before pitching but I noticed the pouch never swelled. After 48 hours...

I'm trying to come up with a honey porter. Since real honey will mostly ferment out I'm going to use honey malt but I'm not sure how much to use so it is not overpowering. Any comments would be welcome. Batch size: 5 1/2 Gal. Fermentables: 3.3 lb. light LME 2.0 lb. light DME 1.0 lb...

Has anyone used the Rubbermade 10 gal water cooler mash tun with false bottom from Midwest Supplies? Do you like it? How was their service?

I was cruising recipes on BYO and saw one for a Saison. It said to "dough-in at 149F and rest for 90 minutes.Then raise temp to 168F." My question is , how do you raise the mash temp in a plastic cooler type MLT? It's not like you can set the thing on a burner. Do you just add more hot water?

How, or maybe I should ask why, do yeasts affect the flavor profile of beer?

When using converted coolers as mash tuns, which type seems to work better for you. Round Igloo type coolers with false bottoms seem like they would drain nicely, but the rectangle style seems like it would be easier to stir the mash. Does one have any advantage over the other or is it just a...

I know its pressure build up but what causes it in some batches and not in others? Are some styles more susceptible to it than others?

I brewed an Espresso Stout using one can of Cooper's Original Stout, 3.0 Lb of Munton's dark DME, 1.0 lb of flaked barley (hoping to thicken the head retention) and 5 oz of espresso coffee. I steep the barley in 1.5 gal at 155 for 30 minutes, and then rinsed with 32 oz of boiling water. Brought...

I brewed an Espresso Stout using one can of Cooper's Original Stout, 3.0 Lb of Munton's dark DME, 1.0 lb of flaked barley (hoping to thicken the head) and 5 oz of espresso coffee. I steep the barley at 1.5 gal 155 for 30 minutes, and then rinsed with 32 oz of boiling water. Brought it to a boil...

I've heard the term "real ale." What is it? Is it different from regular commercial made ale?

What type of sugar is brown sugar? Is it fermentable? Does it add any flavor or body to the beer?