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Made some sourdough Borodinsky rye following this recipe: Russian Sourdough Borodinsky Bread {rye + coriander} | Beets & Bones I didn't have rye malt powder, so I took some crystal rye malt, ground it in a mortar, and filtered it through a fine mesh. Worked great! The resulting bread has a...

Yeah, I was going to say... I kind of suspect this more than theft.

Wow, that's a real bummer. I've heard tell of Amazon replacing items that are stolen by porch pirates, but it seems rare with other companies, understandably.

To clear it up, I emailed FH to apologize about publicizing the free sack shipping, in case it was an error, and they replied thusly: So yes, it was a mistake, but it's all good and there are no hard feelings. Sounds like they gained a few new customers through all this, anyway. Cheers to...

It certainly wasn't clear to me that it was an error. I agree that lots of businesses are suffering and I'd definitely feel bad if I cost them any money. Since we lost our homebrew shop this spring I've been looking for good deals on shipping and was simply happy to have found one. Maybe check...

Yeah, likewise I will also support them in the future. I noticed you can add 10# increments and still get free shipping over $40, though it's unclear if there's a weight ceiling.

Sacks were as low as $45 or so for base 2-row, which makes it $0.80/lb shipped. Hard to beat that, even at your LHBS. I paid $75ish for some German pils, which was about $1.35/lb, still way cheaper than it was at the LHBS when Bend had one.

Well, that's a shame. But congrats to those who got in on it.

That's a shame re: the Lamonta. Great malt.

For what it's worth, my 97# order arrived next day via FedEx in central Oregon with free shipping.

I don't know the details of their shipping deal, so I can't comment there.

Just a quick heads up to anyone who likes to buy in bulk that F.H. Steinbart out of Portland is doing free shipping on sacks of grain (and any order over $40). Pretty rare to find a place that does this! https://fhsteinbart.com/

I had a belle batch recently that finished at 1.001 and was also super boring. I ended up dumping dregs from a couple of Brett saisons I liked into the keg and putting it in my closet for six months. Tastes pretty phenomenal now, though it's definitely funky, sour, and went through a brave fight...

Check out the new Verdant IPA yeast from Lallemand. Very nice strain.

It really depends on what you want out of the finished beer. This blend will make a funky beer since it contains Brett yeast. A funky pale ale might not be bad, but Brett also takes time to develop its full flavor profile and pale ales are generally meant to be drunk fresh, so there would be...

You won't know for sure for a while. During active primary fermentation you're not going to be able to tell much. After fermentation settles down, your beer might start to smell/taste "off" (sour, funky, etc) and/or develop a pellicle (film on top of the beer). Chances are it's fine, but with...

FYI, Mecca Grade is now selling by the pound via a Square page: | Mecca Grade Estate Malt

My guess as to what went wrong: crappy Brooklyn Brew Shop kits, once again. These things sit and sit and sit on the shelf.

In my experience, coffee flavor and aroma can develop quite quickly when "dry beaning," like 36 hours or so, so I might rethink leaving them in there for 7 days if you are trying to get more delicate/fruity coffee flavors. Vanilla you can definitely leave for a week though.

There was bitterness and a sharp green pepper note to my first attempt at this beer (mentioned in the linked blog post) that I've since come to associate with beers that use a large amount of cryo hops. If you do use cryo, I'd strongly suggest using them in the DH and not the WP stage. I used...