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My friend and I love brewing with rye. We don't have a mash tun so to speak. But we just boil, have everything in a mesh bag, and sparge in water. Wellllllll here's what we learned. I don't know if this stands for everyone. But we read up on rye before using it, and heard that its a greasy...

Hmm.. interesting, how'd it come out?? I am curious as to bwomp's original and final questions.. is it going to be unbalanced.. I'd like to try this sometime as well since using honey malt for a rye beer once I fell in love with it. Any more tips on the subject?

The flavors just didn't agree with me is all >.<

Verry interesting.... I've had experimented with brewing and making cocktails before. When we were making our brown ale, we kept the different grains in muslin bags. I then took the bags after use and, like the weirdo I am squeezed the remaining liquid in them into a bowl. I have to look at...

Welcome Lenny! Co-Brewer!! Now you'll be posting a lot, just as much as me, but of course probably will make more sense... haha

i take back my statement... now that I read it through completely after my friend pointed it out..... it would definitely mess up the fermentation process by freezing it...

Wow. Thats intense. My dream would be to manage/own/executive chef of a brew pub. OH! Speaking of! Besides Bacchus in New Paltz. I suggest ya'll should try to get to the Blind Tiger. Last time I was there they had probably 12 Rogue beers on tap, or more, they just had an event (missed by...

I've been to both multiple times. I do love the Gilded otter for beer, sometimes the food is alright. Don't eat the gumbo, its tasteless ( for someone who's grown up with a mother from the south who cooks all the time I have high opinions of such things). Sky top brewery ( their beers are...

Thank you! I'm originally from Kingston. Then went FAR away to New Paltz to go to school. Traveled a bit, New Zealand then NYC and I'm back in New Paltz for now. Thinking of attending the Culinary in Hyde Park.

Hey all! Finally joined after reading and brewing for the past two years. My friend and I have been brewing with all the helpful advice in this forum for awhile and I never knew why I didn't join immediately! We're in the production of a vanilla bourban stout and right after christmas...

and a note on saffron, as ya'll have figured, it is very expensive because well here.. wiki can explain it better.. http://en.wikipedia.org/wiki/Saffron#Trade_and_use

I'll say that this beer was a surprise for me. But having one cool, and one room temperature, I say that its delicate and yes a tad sweet but for an old recipe its done well and has a unique flavor.

We might just try the whole freezer deal with the vanilla bourban stout thats in development... Thanks for the idea Uncle Tim!! Ben