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So, I was researching why a bottle of premium price beer tasted like a BMC with food coloring, and found this article. It made me very angry and sad and more inspired to tighten my homebrew production schedule so something is always ready...

Bottled mine today. The young, flat dregs came out tasting like a graff. It's a weird balance between the cider-like caramel apple of piloncillo and pumpkin and weissen's banana/clove yeast flavors, with the lightness in body from a high percentage of pumpkin and wheat malt. Very pleasant and...

Brew-in-a-bag is a godsend for beers like this. No stuck sparge, like, ever! Even a partial mash in a bag would be easier than mashing a pumpkin in a wheat beer.

I'm fermenting a pumpkin dunkelweizen in the primary on my porch, atm. I used what was around my brewcloset, leftover from other things, so the grain bill leans towards the complex. I use BIAB. I can ramp up the wheat. I could use up to 100% wheat if I really wanted to! 3 gallon batch, BIAB...

I've started small batch, all grain, biab brewing every two weeks. I've been doing 2-3 gallon batches, but I'd like to scale back to 1-2 gallons, honestly.I enjoy brewing and trying different things and small batch brewing is a great way to go. Small batches are awesome for new all grain...

I just put a butternut squash stout in primary, with caraffa I instead of chocolate and medium home-toasted instead of roasted, to make it milder for a stout.

I know the flat rate shipping shift, for me, was huge. I probably won't shop there again unless they can go back to some semblance of it. Anyway, BTV was a great thing, and maybe it will be great again. Good luck, Chip!

I only hope they have something Mexican planned for Dios De La Muerta. Mexican brewing gets no love and there are a lot of great Central, South American, and Caribbean brews, too. The specialty grains like quinoa and amaranth and chia are on my list of things to toy with soon. Not to mention...

I'm drinking a Hefe I just made that got too warm. I second the suggestion of a Belgian yeast for ease of brew. At 68-72 this one is all clove, alas. That said, a clovey hefeweizen is very pleasant in the ubiquitous blood orange hefeweizen. I should have added oranges.

Dry yeasts for this style will work great for now, with no worries. The beer will be good. At the gravity of most wits and hefes, you would succeed just putting the yeast into the wort dry just before aeration stirs it in and get a good result. Perfect to style? No. Tasty? Yes.

...it a Hypocras, a Pyment, a metheglin or melomel? Spices were cooked into the boiling water that was used to dissolve the brown sugar and include Chinese five spice, peppercorn, bay leaf, cinnamon sticks, nutmeg, fennel, coriander, and blood orange peel and pulp. (But only from one blood...

Whatever it is, it is *delicious* It tastes like a really good port. 10 pounds of good honey 3pounds of dark brown sugar 2 gallons of black cherry juice 2 cans of Concorde grape juice concentrate Champagne yeast Various spices for a medieval-style spice flavor, including peppercorn...

Howdy, New to San Antonio, I enjoyed a brew or two at Freetail Brewery last night. This morning, I e-mailed them about the recipe they use for one beer I really enjoyed. It was simple, flavorful, etc. The Freetail Ale, I thought, was the best I had last night, and it was good enough I...

Resurrecting an old thread: Just moved to SATX, and met a friend for drinks and pizza at Freetail. The Freetail Pale was fantastic. It's something worth cloning at home. It's a very malty, balanced and clean ale without too much alcohol, and with just the right blend of flavors. Very easy to...

The beer is fermenting away in the primary. It's the best-smelling Danstar Munich fermentation I've ever had, and I suspect the toasted malts are the reason for that. For lighter toasts, 24-48 hours is probably enough. We'll see what it tastes like in a few weeks, though!

Oh, and I think if I wasn't doing a Hefe with crazy yeasty flavored, I'd wait a week. Clean ale yeasts probably would enhance anything harsh. I think you're probably right about that for British beers. It's what Palmer says, too.

Thanks for your responses! I think I shall use them tonight, and it should be fine. They smell fine. Deliciously fine, in fact. They seemed a little astringent right out of the oven, though. I don't know if I would do same day unless they were very mild. These homemade toasted malts have the...

Per the instructions in John Palmer's "How to Brew" I home-toasted some malt. It's sitting in a little brown, paper bag over there, aging a little. http://www.howtobrew.com/section4/chapter20-4.html I'm hearing conflicting reports about how long I have to wait to brew the beer. Palmer's...

Beginners to brewing who want a blood simple and fast fermentation without even bothering to open the top are advised to use wyeast French Saison instead of Belgian. After 14 days at ale temps, you will be ready to bottle for sure!

The Partial Mash is simple to measure (as everything comes by the pound) and simple to do: 1 pound of Quaker Quick Oats (It comes in a 16 ounce package for $1.25) 1 pound of American Red Wheat (Rahr) 1 pound of American 2-Row (Rahr) 1 pound of Vienna Malt Bring 1.5 gallons of water up to 154...