Okay, gang... I'm trying to get into the habit of making beer by season as well as aging it a bit before drinking. I've got 2/3 of a keg in the kegerator that should hold me for a few weeks and I can pick up a couple sixers from the store after that until the new brews are ready.
I've been looking over the "St. Louis Brews" list that someone posted recently and need some input.
1. What notable characteristic differences are there between wheat beers and rye beers? What about differences between American versions and German versions?
2. Would someone post a tried/trued extract recipe for a rye beer, please?
3. My wife has been bugging me to make a clone of Pyramid's Snow Cap for the cooler months. Does anyone know what style of beer this is? I'm assuming it's a stout of some variety. If anyone has a solid extract recipe for this, please post it.
4. I'd like to try an oatmeal stout. Can this be done as an extract brew? Recipies welcome.
I'll keep searching the archives in the mean time...