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None of the maltsters in Germany have any type of home brewing supply outlet? Kind of surprised that ingredients would be hard to come by with a dozen or so malting facilities in Germany.

I'm not a fan of a lot of the beer coming out of Genesee, but their Genesee Brewhouse pilot batch series came out with a black ipa that is fantastic. NAB has pretty good distribution so you should be able to find it almost anywhere.

Anyone here using a forced transfer system to bottle your wines? Planning to give it a shot this weekend. Will be filtering my wines into a keg and using my kegerator system to bottle by putting the co2 on as low as it will go. Will be taking my tap system totally apart and sanitizing everything...

Altbier is on my list for winter, definitely. Haven't ever brewed one and it's been pushed to the back of my brewing schedule too many times.

I do love a good saison. Actually cross posted this thread to Home Brew Network and we came up with a nice looking saison recipe as well. 61% 2 row 22% Vienna 11% wheat 6% aromatic Saaz IBU's to ~22 with Nelson dry hop. What do you think? Lower the IBU's a little? What are you intending with...

Lol. Actually, I use Brewers Friend and BeerSmith everyday. Kind of looking for other people's thoughts here ...

So I didn't have plans to brew this weekend and I have ingredients on their way for my next 3 batches, but have some extra time tonight/tomorrow for a spontaneous brew day to use up some older stuff and I also seem to come across some good recipes when I post a recipe build post here. The only...

I was actually pretty surprised to find that some schwarzbier are made without any pilsner, just Munich for a base and I do love that Munich flavor so I think I will try it this way. If I don't like it, might use a lighter Munich for the next one and see if it's any better or worse.

Thanks for the tip! I can get a pretty fine crush in my tun without a stuck sparge so I usually order all my specialty grain milled and then mill it again with my own mill. I may throw 2-4oz of the chocolate in as I will have a little left over from a different recipe but may just leave it out...

Thanks for the opinions guys. Ended up changing the recipe even further after working with a new supplier. Going with 59% Cargill pilsner, 35% Gambrinus dark Munich, and 6% Meussdorfer black wheat. The black wheat is not supposed add anything in the way of roasted, burnt or smoky flavors but...

I definitely didn't get a lot of bready/grainy flavor but I changed up the malt bill a little bit. Everyone who has tried it has told me they love how much caramel flavor it has.

Good to know on the Kölsch yeast. I have a cake to rack off of here in about a week. May just use that.

Thank you guys for the help. Ended up having to cancel the brew demo due to a family emergency, but I still plan to brew up a schwarzbier as soon as things settle down. Will probably cut the roasted barley and chocolate malt down to 4oz each and order some Carafa III this week. What do you guys...

Going to be brewing up a schwarzbier for a brewing demo put on by my homebrew club and wanted to get some thoughts on my grain bill first. 5# pilsner 3# Munich light 2# Vienna 8oz chocolate malt 8oz roasted barley Not sure if it's too much roasted barley? Don't want that burnt flavor. Also...

5 gallons Sweet Potato Pie Braggot = 726.5

Finally planning on giving this a shot with Wyeast Kölsch this weekend now that I've got my kegerator going and working on a ferm chamber. Going to do a second batch in the first week of September with 04 or 05 and see how they compare.

How many of you guys are using oak in this project? Barrels or chips? I haven't oaked any of mine yet but planning on picking up a 15 gallon rye whiskey barrel through Great Lakes soon. Just missed 2 five gallon wine barrels on the local Facebook yard sale page by about 12 hours.

Did you end up doing the peach bochet? Thought about either using the peach mango juice from Welch's refreshingly simple line or Knudsen's pear juice in place of the fresh cider to throw together one more quick batch before harvest.

I've just been using clover because it's cheap. I can't imagine there will be a HUGE difference in flavor using more expensive varietals but I've not tried it.

Being from NY, I can't compare it to New Days, but I did use black raspberries as they do, used us05 yeast, and followed the rest of the recipe exactly as written. Going to make it again this year, if I can get ahold of enough black raspberries. Sticking with the same yeast, but may try to use...