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Has anyone used this malt? If so, how was it? They are nearby my home, and I'm thinking of buying a bag of malt to try. I feel pretty sure that it will be good, but I thought I'd ask.

Yes, that's true. I ferment in a Spike Flex +

I was afraid someone would ask that question; for no reason other than I'm not able to dump trub from my fermenter. I whirlpool in the boil kettle and then let all the break settle out. The wort is clear going into the fermenter, but the yeast and hops were together for the three -day dry hop.

This is good news indeed! I will put it aside (cold) for a few more weeks and try it again. Thanks!

I dry hopped for two days at 20 C. I started cold-crashing at the end of the second day. I kegged from the fermenter , and I had dry hopped in the primary but after fermentation finished.

I cold-crashed, but only for 24 hours or so. That was because the dry hops were still in the fermenter.

It's about 3 weeks after the dry hop.

Brewed a hazy Pale Ale with a five ounce dry hop. It is hot as Hades. Will it get better? At all? Ever?

It doesn't look like anyone answered this, but yes, it is sold in both liquid and dry form. Most of the homebrew supply stores/sites sell both forms.

I never brewed in the bathroom, but I used to cool my wort in the bathtub. When I was a teenager, I sparged it in the bathtub!:yes:

Yes, I use S-04, and I've tried others before settling on that. S-04 makes the malts and the hops shine.

Guttabuck Alley Brewing! "Guttabuck" was the password to a secret club/fort that our group of friends had in our early teens. There were many kids in the neighborhood I grew up in, and if we were around non-clubmembers, we would pretend we were borrowing and going to get a buck, a dollar...

Brewing Classic Styles by John Palmer and Jamil Zainesheff is the best place to start. Each recipe is an award winning version of a classic style. Whenever I brew a new style, I start with the one in the book, and in subsequent versions I tweak, change, or revamp. It is an excellent way to start...

Saisons were historically brewed in early spring and consumed in the summer by the farm workers. So, yes, aging will soften the flavors and aromas. As homebrewers we are impatient, so we are used to drinking beers super fresh as soon as they are ready. IMHO that's all that is happening. It also...

If you do, please let us know how it turns out.

Please let us know how it comes out, add another data point to my observations. Thanks!

I began homebrewing in the 90s. The yeast that was available at the time was Edme's. It is still around under the guises of Lalbrew Windsor and ESB/London, Munton's classic, and Safale S-33. Eventually I moved on to Safale 04, which was a quantum leap in quality. And, believe it or not, it's...

I used the Cologne malt alone in a kolsch, and it came out better than my old one with Weyermann pilsner with a bit of Munich and Vienna. It makes an excellent kolsch by itself, no need to add anything!

it's horse spittle

Anecdotal evidence has limited value, as I'm sure you know.