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6lbs briess gold lme 1lb crystal 40 1/2lb biscuit 1/2lb 2-row (toasted 350 for 15 min) 1oz ger northern brewer 1oz tettnang notty yeast Anyway, it looks more amber in color, not quite up into the red range. I'll get a better look at it when it clears (doh, just realized i didn't put...

I've been hearing that you should drink hefeweizens when they are young, but my question is what happens if I leave them in the bottle for another month or so? The reason I ask is there is a competition I want to enter over 4th of July weekend. I bottled this batch on 5/23 so it will be over a...

I recently procured this old corrugated tin igloo cooler and I want to use it for my MLT. The only thing I'm concerned about is that it has a painted metal lining with a small bit of corrosion. My question is can I still use this? Will there be any off flavors or worse, will it ruin the...

I want a nice malty style to get a feel for specialty grains without the overpowering hop presence. Anyway this is what I came up with: 6 lbs Briess gold lme 1 lb Crystal 40 1/2 lb Biscuit 1/2 lb toasted 2-row (toasted myself @350 for 15 min) 1oz German Northern Brewer pellets for...

what differences in flavor/aroma differences could I expect from steeping toasted malt vs. doing a partial mash with a little base malt? I plan on using 1/2 lb of toasted 2 row (350 for 15 min)

Want to make an oatmeal stout with flaked oats and flaked barley as adjuncts. How much base malt should be used with flaked grains in a partial mash to convert starches? Is it pound for pound?