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I'd back the munich down to 10-15%. This style is supposed to be dry and crisp, not malty like the munich will give you. A high attenuation is desired in this style so make sure you mash low, 148-149, and use anywhere from 10-20% sugar of the grist. Something I've done is add half the...

I actually just pulled out a saison from hiding, that I made last year using this method. I used 10% table sugar in two seperate recipes, using different saison yeasts. For each recipe I added half of the sugar at the end of the boil. The other half would be added to primary once it appeared...

Document everything. Volumes, temperatures, times, etc. Have everything written down so that someone else could pick up your notes and recreate the events. This sounds meticulous, and it kind of is at first, but you get used to it, and it makes subsequent batches easier from all the...

ive never used maris otter in a saison, but i dont see why you couldnt. I do think that the crystal rye is unecessary. malted rye would be fine, and i have used this with success, but crystal rye is going to add unfermentables to a beer whose trademark is its dryness from high attenuation. if...

is it possible that sierra nevada has a contract on these hops and owns the right to them?? just a thought.

regardless of using chocolate or RB, I wonder if you should use Munich 10 L and not the 20L. I think that is going to provide more melanoidans than youd want. However, if you werent going to use any crystal malt, it might be fine. Its your beer in the end. I like to put ~5% medium british...

Hey all. Thought I would throw this out there and see if anyone has any issues with it. Im using the rest of the hops that have been sitting in my freezer for the last 6 months. Thought a pale ale would be a good form of usage. Im looking for a good drinking APA for the summer months with a...

What recipe are you using? Kolsch should really have noble hops, but its your beer!

''What's the advantage of the 90 min boil?'' 90 minute boil reduces DMS associated with pilsner malt.

I guess I should have read the entire thread. Plastic?! scoff...

First code worked for MN. Thanks for the find!

I live in the twin cities and go to northern brewer now and then for special grains or hops if my other LHBS (midwest) doesnt carry them. I have no gripes with them, except for that I can usually get hops and grains a bit cheaper at midwest, and when the price is 50 cents difference on a lb of...

I agree that 1.069-1.017 is not going to give you a dry stout, or any kind of beer. You should really be shooting for 1.010 or so to get dryness. You also have 2.5 lbs of caramel malt in your recipe, which is definetely going to increase your final gravity and sweetness. I would ditch most if...

As mentioned, flaked wheat is the appropriate type of wheat to use in a witbier. Take the others tips and you got a good recipe there.

Gov't Mule Marc Ford Black Crowes or the old standby..... Ron Santo on WGN radio

I took a gravity sample a bit ago and its fallen to 1.012, so it might have a few more points to drop as i mashed at 148-9 for dryness. It was at 1.020 after 48 hours in, down from 1.048. The last time I used this strain, it stalled at around 1.020, but it may be because I had it too cold...

It'll spit sulfur even if the terminal gravity is reached? Is that due to the yeast conditioning and cleaning up the beer?

I have had some problems with my last brew, a vienna lager. bottle carbing after the lagering phase. I managed to remedy this with carb tabs, but the result was less than ideal. I imagine that my vienna lager just had too little yeast after transfering from primary and 1.5 months of...

I think using some styrian goldings and saaz in an IPAbbey would match well. I think those might work a bit better than the citrusy american hops, but then again what do i know.

I know that many people will say that WL001 or WY1056 are the way to go, per Jamil's recommendations. Not to say that this won't work, but I think WY Scottish ale is the way to go. I feel that it attenuates more properly and gives a mineral and faint peat taste to the beer. Many people add...