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I did some research a while back and found that early porters were made with 100% brown malt. I realize that with current malting practices and consistency that it is not likely that modern brown malt would have any diastatic enzymes. Does anyone know of a maltster that produces a brown malt...

I have just racked my Xmas ale over into secondary and have given it a little taste. I started with a scotch ale recipe, targeting about 1.74 O.G. by adding sucrose and brown sugar (approx 7.5% ABV). I have spiced with 1oz. of curacau orange peel, 1oz. of crushed corriander seed (15 min boil), 3...

This is my first alt. fermented at 62F for 2 weeks. racked into cornies held at 44F for 1 week, then dropped to 40F for 1 week ( I was cautious with my fridge because I had some previuos issues with freezing beer) wyeast 1056 american ale (harvested from previous beer) - not so good at 40F I...

has anyone tried this. I have it on the go right now but I'm not sure how well it will work. I put my pressure cooker on high with 2 Litres of water and brought it up to about 65 dec C (154F) I milled about 470 grams (just over 1 Lb) of grain, and put it in a hop sock and dropped that...