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I use the internet archive http://web.archive.org/web/20110720181333/https://www.homebrewtalk.com/wiki/index.php/Malts_Chart

I also have this in my primary right now, can't wait to try it! I used 3522 instead 3726 tho

couple weeks ago I found this http://www.homebrewchef.com/TheBrewingNetwork.html cool slideshow + there's Rochefort 10 beersmith file recipe. if you don't have bs I could paste the recipe if you would like

brewing saison de pipaix clone from byo while cooking an irish stew :mug:

Lefse Blond :)

thanks Denny for the info. I will try with dried first and with fresh this summer

This is really interesting! I'm an avid mushroom hunter and chanterelles are hands down my favourite mushroom. Last summer I picked more than 60# of chanterelle :) I have a couple of questions: I dried alot of chanterelle last summer and powdered them and use as seasoning. how much of...

Milling my grains tonight for a rauchbier that I'll be brewing this w-e! :)

My girlfriend bought that beer a couple of weeks ago and was quite amazed how good it tasted!

Reply! :)

Picaroons Imperial Pilsner

I know that Unibroue's Raftman is a beer made with whiskey malt. I went to their site and uder style it says "peat-smoked whiskey malt ale" http://www.unibroue.com/en/beers/raftman48/product

6x 6.5gal 2x 5gal 2x 4gal 5x 3gal

I just finished fermenting a batch of kraut and sour beets and kimchi. It's my first time trying kimchi and so far I'm not disapointed! One tip I can give is try to ferment at lower temp, I do mine in my basment. It makes it sweeter

I want to do the same thing but using it to make beer, but I plan on doing a dandelion wine and will try it with saps instead. I intend to tap some birch and maples. Do you know any other tree that have lots of saps? Some of wild fruits I've used last year to make wine were Highbush...

x2

I know that you can age most of Unibroue beers. If you go to there website and choose a beer, you'll see a sub section for aging with cool info. range is from 2 to 15 years for some

It's funny, yesterday I made an order from Butcher & Packer for misc stuff but mainly for curing salt #2 and some junniper berries to make some pancetta :) One of my goal for 2012 is to make cured meat once a month or so I have had the Charcuterie book in my amazon wishlist for like a year, I...

no it's my first time brewing a schwarzbier, and my second time doing all grain :rockin: