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Red Star Montrachet would definitely work. It is used in the recipe of the famous Ed Wort's Apfelwein on this site.

Some games we like in our house: Settlers of Catan Stone Age (by Hans Gluck) Dominion I am not sure if Stone Age is still in print (a friend gave it to us), but it is good. It is a bit like Settlers. Dominion is a little bit like Magic the Gathering but without creatures or up front deck...

Despite living in Texas I don't like Shiner Bock. It has very little flavor despite its dark looking body. Their Hefeweizen tastes like they added some kind of artificial orange flavor to the beer (I liked this even less than the Bock). I understand that they want to cater to the Texas palate...

I have not had those exact years but I have had all three of those in general and I would go with the Coffee. I may be in the minority but I did not like Cherry Rye. I had it in a flight at a bar with the Bourbon County Coffee Stout, Barleywine, and (plain) Stout. Cherry Rye was the only one...

I have a tap tower with some pretty old liquid lines that I would like to replace. The trouble is that I do not know how to disconnect and reconnect the pieces that I see inside of the tower. In particular I don't understand what is connecting the hose to the metal portion. The other trouble...

Stirring after fermentation has started is not a good idea as it introduces oxygen.

I would just adjust the amount so that the AA matches (what you proposed) and then follow the rest of the recipe. In most recipes swapping the bittering hop will not affect it that much, but it may affect this one more due to the continuous hopping where more of it is added at a later time.

I have been shopping at AHS since 2007 when I moved to Austin (they are my LHBS). For the most part they have been great: helpful staff and a great selection of ingredients and equipment. I only go there a couple of times a year. The most recent time I went there they were out of extra pale...

Thanks for the demonstration of how to calculate this without using brewing software. That is exactly what I was looking for. For this particular recipe I ended up using a mixture of wheat DME, white wheat malt, and two row. It is not exactly traditional for a witbier (due to the lack of...

It looks like I should probably get BeerSmith running again (I had it on a previous computer but don't currently have access to it). Thanks for the tip about white wheat malt (that is what I bought).

Drink'in the Sunbelt is not a sour beer. It is a good beer (a hoppy wheat), but if you are expecting it to be sour you will be disappointed.

I am not sure about the dust but I have heard that squeezing the bag after the mash is a bad idea (extracts bitter tannins).

I have a beer recipe for a Wit that only lists an OG and percentages of each grain. How do I convert this into actual weights of each grain instead of just percentages? Also, how do I convert that all-grain recipe into a mini-mash recipe? Also my LHBS sells Red Wheat, Torrified Wheat Malt...

Ithica Flower Power Stone Enjoy By Deep Ellum IPA

It depends on the meat. For poultry I like Shaking the Tree by Dizzy Pig. For most BBQ cooks I make rubs from the recipes in the Smoke and Spice cook book.

Prairie/EvilTwin Bible Belt Austin Beerworks Heavy Machinery Sierra Nevada Bigfoot Boon Oude Geuze

This is very typical in partial mash recipes. The more common suggestion is to add enough water to bring the batch up to a fixed volume (5 gallons for a 5 gallon batch) rather than adding a fixed volume of water (1.5 gallons). Most partial mash recipes that I use involve boiling about 3.5...

Same here. Before I found a proper sink-to-chiller adapter for my weird sink faucet I used a garden hose. I hadn't tightened the little metal clamps on the chiller in a while (the ones that hold the hose onto the copper) and it started to leak near the end. The beer turned out fine. I...

I would also recommend carbonation drops/tabs rather than trying to do something with priming sugar here as it makes things simpler: fill your bottles, put a carbonation drop into each bottle, then put the rest of the beer in your keg. If you use a priming sugar solution it becomes more...

My favorites are from Jester King but those are not easy to get in California. Within California Russian River and The Bruery both make good ones (Supplication and Sour in the Rye respectively just to name 2). Rodenbach Grand Cru is good and has become pretty easy to find in a lot of the US...