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8-10, infrequent enough but usually right before a big party.

Nix the caramel malts altogether. The munich and vienna will stand on there own.

pH should be 5.35 going into the second mash. I’ll add the same concentration of CaCl2 to account for some loss to the malt. Hopefully that will keep the second mash pH the same. Thanks for all the advice.

Grest article, so thank you. He suggests the same amount of CaCl2 as the strike water but doesn’t address acid malt. I think that I will be safe omitting the second mash acid malt.

So I’m planning a barleywine for this weekend and am going to try this technique. I have two questions. 1) does the second mash need acid malt like the first? 2) does the second mash need salts (CaCl2) like the first? I’m using all Chevalier malt and need acid malt to adjust my pH. I would...

New build and this is what I got. Thanks in Advance!

Sterling has been productive for me in Oklahoma. That being said, I got nothing last year.

OG was 1.062 with 60 min at 146F, 20 min at 158F, a profile that normally gets me below 1.010. The mouthfeel was heavier than expected, not sweet by any means. My personal palette tends towards drier beers. This was not one I could easy drink by the liter, as the style was intended.

That looks great but I tend to ferment a little colder, 46-50F.

I’m planning 2023’s version and I am closing in on a version that appeals to me. It’s basically 70/30 barke pils and barke munich mashed at 146 and 158, tettnanger to 23IBUs and WL833. I’m contemplating changing yeasts to get a bit more attenuation (last years finished at 1.016 despite big...

Fall 1990 Some pale ale extract in a box. I split the box and equipment with my roommate who quickly lost interest when it became apparent that the alcohol would not be drinkable for 2-3 weeks. I carried on with “Room 2 Brew” and the rest is history.

I am planning on taking a Cornelius keg to a Thanksgiving camping reunion. I was hoping to get an idea from the experts on the best option for dispensing. This will be outdoors for 3 days and simplicity is must. This likely will be a one-off. Thanks in Advance.

I’ve done a red IPA with 50% redX, which I found similar to Munich, and it was great. Go light on the caramel malts and stick with classic (west coast) IPA hops. I did Amarillo and Simcoe and was happy.

Oyster shells

I agree with the above recommendations and would add one more step. When quantifying a blend, look at the actual oil percentages (myrcene/farnesene, whatever you are targeting) and balance the blend based upon those numbers (not the weight). That way milder hops won’t get overwhelmed by...

I’ve used this process multiple times in black saisons and black IPAs, always chocolate and black malts. Honestly, I moved the caramel malts to free up space in the mash tun for a large amount of pale/munich/brown malts. Usually an overnight cold steep will add 1/2 gal of less astringent, color...

I just finished an imperial porter utilizing a cold steep of 1 1/2 lbs chocolate and 1 1/2 caramel malt in 1 gallon of water overnight. I was very disappointed in the extract, it seems as though most of the water was absorbed and didn’t make it to the kettle. I’ve had no problems with...

I am going to revisit Denny’s BVIP recipe that was fantastic years ago. I have since migrated to cold steeping roasted malts, but I seem to recall that Brown Malt needs to be mashed. I’m aging this around 6 months, so any astringency will likely age out. What’s the best way to use Brown Malt?

My bad. That’s the problem with unnamed experimental hops.

Bueller….