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London and Koln have been discontinued. London due to lack of demand; they already have Windsor, Verdant, Notty, and New England. Kolsch yeasts are difficult to dry.

MoreBeer has been pushing Viking Malt since they became their exclusive US distributor. Especially on the pro side. They also have some kind of arrangement with Country Malt, but they probably can’t buy and sell those malts as cheaply as the Viking malt. As for my favorite base malt, it’s a...

Welcome back to the hobby. It is sad a lot of the LHBSs have closed. The shops have to deal with all of the issues brick and mortar retail has, along with declining interest in the hobby. I think it’ll come back to some degree. Maybe as the children of millennials get older, some of the lapsed...

Looks good to me. I’d ditch the flaked barley and use 89% base malt. If the beer isn’t sweet enough or feels too light, use more Crystal Malt.

If all you have is the bottling bucket and glass carboy I suggest you do one of two things: Give the beer 2-3 weeks in the primary. This is what I do with most of my batches. If you need to free up the bucket, then rack to the carboy. Use the spigot and some tubing to transfer to the...

If you don’t have temperature control for your fermenter, you can put your beer outside. Just be careful it doesn’t freeze. The easiest thing to do is just give the beer more time. If you only have one primary fermenter, then rack to a secondary.

When I worked for Muntons' since-closed US office, one of the projects I was involved with was a range of branded recipe kits for the US market. These kits are along the lines of Brewers Best, or the type of boxed recipe kit you would buy at an American LHBS or online. For a variety of reasons...

I like this idea a lot. For the base beer I would use Pilsen or Extra Light DME. A lighter base malt/extract will allow the color and flavor of the specialty malts to express themselves more. That’s important since that specialty malt is the variable you’re testing. For a 1.040-1.045 batch I’d...

In the US, the TTB has a list of approved ingredients that can go into a commercial beer. If a brewer wants to use a non-approved ingredient, they have to file their formula and have it approved by the TTB. https://www.ttb.gov/beer/exempt-ingre

The Muntons Munich LME is 100% Munich Malt. https://muntonsbeerkits.com/products/munich-malt-extract-1-5-kg-3-3-lb For DME the closest you’re going to get might be Amber, or you can always do a mini-mash with Munich Malt depending on your style/recipe.

Over the years LD Carlson has gone back and forth using Briess LME and private label LME made by Coopers in their Brewers Best kits. I’d use the Briess conversion above or something similar. Close enough is good enough, RDWHAHB.

Dump the DME in hard and fast. The opposite of adding LME. Cut across the entire bag and dump it. If only using part of the bag, weigh it in a bowl and dump the entire bowl. If you add the DME before the boil either in an extract batch, or to adjust gravity in an all grain, any clumps will...

No reason why you can’t use the Spike Solo for extract brews. I’ve done several in a Mash & Boil. Just turn the heating element off until your extract is thoroughly dissolved to avoid scorching. https://mydigitalpublication.com/publication/?i=703340&view=contentsBrowser I also have an induction...

Muntons partnered with ABC Cork to distribute their beer kits and both hopped and unhopped extracts in the US & Canada. There’s a DTC website and wholesale accounts available for LHBSs. www.MuntonsBeerKits.com In the past couple years they’ve come out with some new products like a 100% Munich...

Don’t be discouraged. It takes more than 3-4 batches to dial in any brew system. Doesn’t matter if it’s a four-vessel steam jacketed professional brew house, or BIAB on a stovetop. Also keep in mind a professional brewer can legally (in the US) be within 0.3% of the declared ABV on the label...

Thanks! I find it amusing and mildly annoying that the lager kit beer came out better than my last few all grain batches.

Before I started a new job in early May I had only made time to brew one all grain batch. Lots of homebrewers I know leave the hobby due to a lack of time. Especially if they start families. Pressed for time and with my keezer empty, I made two batches in less than two hours. From my blog...

Sounds like acetaldehyde. Probably caused by contamination. Sanitize anything glass or plastic that touches your beer on the cold side with bleach, then rinse thoroughly with cold water. If you’re fermenting in stainless, give your fermenter a hot alkaline wash (PBW or similar), then sanitize...

Three points is nothing. Every batch of extract is not going to have the same amount of sugars. Only way to know what the SG if the extract you used actually was would be to see a Certificate of Analysis from the manufacturer (more than likely Briess). If anything aerating the wort ensured a...

Just bottled an Old Ale today that I brewed in the end of August. One of the clubs I'm in has been doing in-club comps each quarter, and Old Ale was the style pulled out of the hat for Q4. I primed the bottles with brown sugar. Usually I keg, bottles make it easier to give away as gifts, and...