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Alrighty: got this one brewed, bottled and tasted. Surprisingly close to what I had anticipated it to be: mild bitterness aside very spicy notes, malty backbone and substantial mouth-feel, though head formation and retention leave something to be desired, probably due to issues with the mash...

Interesting thread, guys. I have been wondering for a while about using sprouted rice in a white beer recipe. From what I understand of the process the whole rice berries are soaked, sprouted, and kilned in the same way that a basic barley malt would be. Has anyone tried using this...

Finally bottled this today, and it keeps a thick head, has a wonderful amber body, slight bitterness and a deep spicy/malty body. Next time, I think less munich and more 2-row pale is called for, along with replacing perle with a less bitter and more aromatic hop variety. Still pretty darn...

Updates! Got the ale bottled yesterday; I got 9 12oz bottles out of it, and the final OG was 1009 (stable for 3 days). It still tastes pretty clean, a bit fruity (though not as much as the first week) with a tangy sour bite at the back end, and not much funk. The ABV being what it is, I think...

Alright, update time! SG is down at 1022 and I expect it's going to terminate around 1010-1012 because of the honey addition. It's still got that beautiful red hue, I have a feeling that it will retain some substantial body and the head should stick like super glue, as we hoped. The...

Ok, so I manged to pick up a couple 5g plastic buckets for a couple bucks a pop, and tried a batch of O Flannagain's standard BIAB-style. I gotta say, it went fast; setup-to-cleanup was under three hours. That, and I didn't have to deal with any stuck sparges, vorlauf, pumps, or piping. I...

Have you tried BIAB batch sparging with your 30 qt setup, or did you just skip straight to the big kettle? I am curious as I would prefer not to by a new kettle just to BIAB with bigger grain bills when I could just as easily use current equipment for a more traditional AG setup.

Sounds awesome, I've got a RyePA on deck that I am dying to get to. I'll try this procedure when I've got the space to ferment it!

I was hoping to get the flavor that I wanted in the primary, and when I was satisfied drop it to about 35F to stop further action, and bottle with priming sugar. Either that or I have heard that you can pasteurize when you get to the flavor you want, and then pitch a neutral yeast with some...

Ok, so if I bottle condition instead of force carbing should I be cold-crashing to keep the cloud settled out better as I move to the mixing tank?

Sounds like this will for me on most of my brews, and if I want to build something heavier I can just sparge in my secondary 24 qt kettle. Has anyone had a problem with excessively cloudy beers tho? It seems that my first running from the sparge are always really cloudy and I've been thinking...

I used about 1/2 cup of starter in a 1 gallon batch. I don't really have enough to test the gravity again if I want 3 champagne bottles worth of beer (though it'll probably be worth it later if nothing goes wrong). The beer itself actually tastes pretty good; it still has some body to it, but...

This is the first I've heard about BIAB, but when my MLT broke last week I set the steamer tray that came with my kettle in conjunction with a piece of cheese cloth to keep grain out of the extraction tube. Sounds like I could be saving myself a lot of trouble by just getting a bag for my...

Looks like you're right; it's got a bit of an acidic nose on it now that the fermentation has slowed down. As soon as I get/make a wine thief thin enough to fit the mouth of the bottle I'll post the SG and flavor profile without the sediment I got last time (yuck). Hope it works!

Update: fruity nose, good attenuation (from 1094 to 1031 in less than a week), the hops have faded into the background, and the malts have risen to the fore. It appears that I have a good ale yeast on my hands, not a whole lot of acidity though. Go figure....

Thanks for the tip! We got the batch brewed up today, with just one hitch: the MLT valve broke when I snagged my foot on the line (very cryface :(). We decided that, in lieu of a sparge, we would add the 2.5 gallons to bring the pre-boil volume up to 6 with just plain water and an...

Good to know we're not barking up the wrong tree with this :mug: In re: rice hulls-should I toss those into my mash first or should I just mix them as I would with any other grain?

Thanks, reposted to the appropriate forum

Recipe Type: All Grain Yeast: WLP#028 Batch Size (Gallons): 5 Original Gravity: 1.051 SG Final Gravity: 1.013 SG IBU: 32 Boiling Time (Minutes): 60 Color: 14 SRM Primary Fermentation (# of Days & Temp): ~2 weeks @ 68F Additional Fermentation: Condition in bottle Tasting Notes: Aiming...

------------------Grain Bill---------------------- 5.00 lb American Munich 1.00 lb Crystal 40L 1.00 lb American wheat 1.00 lb Rye malt...