Recent content by cajunbrewer14

Last year I did a partial mash Roggenbier with the Rye LME and rye malt. I used Tettnag hops. Came out great got a Silver. But I’d like this one to be more like a lager. Just want a simple easy drinking rye ale that isn’t super bready

Thanks!

I’m looking to do a simple Rye ale with rye extract that’s 70% 2 row, 20% rye, 10% caramel malt It will be a 1.5 gallon batch. I plan to us US-05. I don’t want it too hoppy. What would be a good hop to add?

To update this. I ended up doing 1.5 pounds of Amber DME and .5 ounce of Hallertauer hops i had left over from a Roggenbier. I did a 20 minute boil with hops in at 20 minutes. i used US-05 and left in fermenter for about a month then bottled up. Surprisingly it is a pretty decent beer. easy...

Will be doing it this week. Had some unforeseen events happen last week and i couldn’t get it done.

Question.... To understand this correctly, I'm still fairly new to brewing I ferment at lager at 70-72 degrees for 3 weeks I bottle, can i let bottles get to 75-76 degrees? after 3 weeks in bottle do i stick in the fridge? Also has anyone warm fermented a Festbier?

Same here minus medical issue. Some weeks I may only drink 3-4 beers. It takes me 6 months to drink 5 gallons. Then I can’t brew. So I’m going to 1.5 gallon batches

Im about to do a 1.5 gallon amber ale brew. How much Maltodextrin should I add? Also at what point?

update on this?

thanks!

Probably would be US-05

Would 1.5 gallons in a 2 gallon fermenter bucket give it enough head room?

What is the difference in the 2006 version and newest version?

What about a Schwarzbier?

Thanks! Im brewing a Partial mash Roggenbier next week. I will try this.