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Hey! I have questions about how long to leave the beer in what vessel. I would appreciate any tips on this. 1) What's the main difference between conditioning beer in primary, secondary, or bottles? (After initial fermentation is fully done) Is anything lost or gained by keeping the beer...

I used Chocolate Rye malt tea as a liquid for Pretzel dough. It was amazing.

So, based on suggestions 66.7% Pale 5% Carafa III 5% Chocolate Rye 5% Carared 5% Biscuit 13.3% Oats Or should I drop Biscuit?

Sure! So X are unavailable malts.

I made a mistake, google took me to food section when I searched Special type 3. They also have brewing malt with same name: Weyermann® CARAFA® SPECIAL Type 3 – Weyermann® Spezialmalze

Thanks for the suggestions! I have found an option for Carafa Special Type 3 - Weyermann® CARAFA® SPECIAL Type 3 – Weyermann® Spezialmalze But is this even usable in brewing? Enzymatic activity: none Use: baking agents and other foods If not something between a brown ale and stout should also...

Thanks, I'll probably switch to CaraRed. CaraAroma seems to have a harsher dark caramel taste which I want to avoid. TBH I thought they were interchangeable for stout and I like rye taste in beer. But the selection is also limited at the moment. Glad to say the situation here much improved...

Hey! I want to brew my first oatmeal stout. I don't want it to be overly bitter or overpowering. But complex malt flavors and a bit of sweetness would be great. My problem is I'm limited on specialty malts I can buy. I plan to brew 10L (~2.5 gallons) The recipe I'm considering 66.7% Pale Ale...

Cool, I brewed 14% Rye today. The beer I brewed the first time with Kveik was ready on day 3, and I got exactly what I wanted malty, honey notes from melanoidin, etc. Then I let it sit to 7 days and the malty taste completely disappeared and I got a very very thin, slightly sour beer with...

Oats thicken up the texture? I have this one! https://www.lallemandbrewing.com/en/canada/product-details/lalbrew-voss-kveik-ale-yeast/

How much yeast are you using for 1.080 recipes? Overpitching/Underpitching?

Hey! I tried my first Kveik(dry Voss) brew a few days ago. (I've done 3 us-05 brews prior, so still a beginner) So far it came out really tasty, but with quite a thin mouthfeel. It does not taste watery, just thin. My OG was around 1.063 with some Melanoiden in it. The wort itself came out...

Sure, my goal this time was to brew a simple balanced beer where I could taste the difference between Pale malt and Pilsen. So I brewed two 2.5-gallon batches. One based on Pilsen, one based on Pale Ale Malt. Honestly, I'm not sure what style this beer falls into. I added Melanoidin and Dextrin...

Thanks! Yes, Lallemand LalBrew Voss – Kveik Ale Dry Yeast (Can't transport liquid to my locations right now). I will try to keep it in the hotter range of 30+. I have brewed with US-05 3 times, first two came out great, the last one I somehow managed to overcool and got really nice tasting...

Hello, I want to brew my first beer with Kveik and try it out with 1-week fermentation, and 1-week bottle conditioning. (Maybe 10 days of each at most) My concern is when I tried green beer from Safale US 05 after 2 weeks of fermentation, it was still too bitter and too hoppy compared to what...

Thanks, everyone! @HM-2 I have quick access(Sold near me) to these hops: Which would you recommend if I don't like floral aromas?

A friend was brewing for the first time and made a mistake with hops. He got around 10 IBU by only adding most of the hops at flame off. Is there a way to fix it with dry hopping? Or will that just give an overpowering hop taste?

Hey, I'm planning a new batch where I have a few new ingredients and I wanted to basically ask anyone with more experience to tell me if I'm using them wrong. For 16 Liter (~4 US Galons) Pilsen - 4 KG (~9lbs) Melanoiden - 0.5 kg (~1.1lbs) Dextrin - 0.5 kg (~1.1lbs) Azacca 60 min - 10g (~0.35...

Hey, I had some leftover Chocolate Rye malt and I tried making a soft drink from it. It came out nice, slightly reminiscent of darker beers with chocolate rye tastes. Recipe: Take two rye black breads, (~800 grams/ 2lb), toast them until it's slightly burned, and pour 10 Liters(~2.5 gallons)...

Happy to report the first brew came out delicious! Now onto my second one. Even made epic trailer to celebrate: The titty mug I got on a trip in Estonia, not sure if it's sold online. Thank you all once again for putting me on the right track.