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I have thought about this in a similar vein Dave, but I know there are foods with lots flavors that give even MORE flavor with even a minimal amount of seasoning. I think beer grains are somewhat the same. I use RO water for all my beers, and one time while making a very simple ordinary bitter...

Bell's No Yeah. Because it was in the refrigerator in the house, and my kegs are all out in the shop in the keg fridge, and I already got my shoes off, and there is a bunch of sucky snow between there and here, and it was a LOOOONG day and the floor is too fricking far away to go all the way...

+1 on the drc. I would probably drop the melanoidin, and c10 for 1 lb of DRC, and drop the roast to about 4 oz. It would be a nice red color, and pretty smooth that way. I agree with the recommendations to switch to notty for this first run - keep your life and recipes simple! You can always...

:ghostly: STuff happens eh! I don't know a dang thing about 805 - But I would say that looks like a tasty sort of blonde ale - brew on and see

Am I the only one who thinks the Emperor ain't got no clothes? What are we critiquing?

The ONLY person that is required for judging my beer is ME> I brew beer to drink not to please some judge somewhere I never met. If there is no flavor benefit from decoction, then WHY do we have to add malts as you suggested to GET the flavors of a decocted beer? I brew two beers with some...

I make beer, bread, meat products, cheese, yogurt, sauerkraut, pickles, bullets, and guns all in the same big room and nothing bad has happened yet. But then this has only been going on 37 years . . . . .

COFFEE!!! Jeeze. it's 4;30 in the morning . . . . . And everyone knows it's bad form to start drinking before 5 o'clock!!!

Tomorrow, ordinary bitter, and Ed Worts house pale. In a week or two, a dry irish stout and cream ale cause both are perilously low! After that lager, and some more lager, a d right after that lager. No particular batting order, but if ma nature is gonna provide the cold I might as well use it...

Easiest way is to just do the decoction. If you can boil water you can hack it.

Pumpkin pie IS a food group. Turkey and cranberry should be removed from the food chain. Turkey is a terrible tasting holiday obligation protein. There is a reason it is not consumed year round by most people. If it tasted good they would eat it like chicken

Mostly with a debit card - but sometimes with green paper, if I can get to a beer seed store in person.

This is all pretty predictable. The number one trait of a younger generation coming of age is contrariness. For better or worse they try to separate themselves from their elders by being "against" those things they see as status quo from the one that came before. In other words rebellion. Like...

A Sip Through Time, has four tasty recipes for Cock ale, including one from Martha Washington. I posted elsewhere about the time a chipmunk found his way into my boil and succumbed. That beer turned out good. . . .

Frankenbeer, whatchya got stew, stone soup, Picaso brew, whatever you call it. You know what i mean, those beers where you have a pile of this and that laying around and just say what the heck! I usually get one or two of these a year, and sometimes you get a real gem with the hodgepodge. A...

Well, I did get around to it finally. First i fired up the pit and got some coals going figuring it was a good pulled pork day too - might as well multi-task right! Then I dug out 11 lbs of Weyerman Munich I had sitting here and did a sort of straight up Dunkel. Took a cue from an old Brew TV...

I am still looking at a pile of grain and deciding . . . . PROcrastination, not AMATEURcrastination!

:bigmug: Couldn't help it

There are plenty of them actually. But we can go back to Sir Kenelm Digby's Closet Opened most of which he compiled in the 1630's or so for n easy look. He routinely refers to adding God-is-good, Barm, or ale yeast to ferments. It seems by that era at least 4 kinds of yeast were recognized and I...

Actually . . . yeast was well known earlier than that. They may not have know WHAT yeastie beasties were, but they dang sure knew they existed and were harvesting them for re-use and resale at least by the late 13th century in Europe, and the early 15th century in England. People specialized at...