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My thought was to add some bready taste. I'm not certain the dark Munich I have is 20L, looking thought notes I have I think it may be Weyermann's dark. When I was referencing my inventory list, and entering it into my calculator I just picked the 20L option (imo not good practice, long day...

A lot of great info here, causing me to reevaluate my ingredients, mainly the grains. I've been looking at the amount of flaked oats and barley. I know the oats can add smoothness, and the barley creaminess, my question is, with the below grain bill, is if the amounts are excessive? I'm...

I got mine yesterday, and made a starter to test it, since it's been in the 90's here during the day. There's been plenty of activity in it, so I'm going to assume it's good, and imagine most should be good despite the poor timing of the shipping.

Thank you everyone for the input. My original intention was to work on using up grains and hops I have already, although that it semi-tabled at this point. I was looking to make something on the sweeter side, and to try the triticale, but have abandoned the triticale, and now looking at upping...

Thanks for the input, I was looking at picking some chacolate malt up next time I stopped at my LHBS, but was not sure if I would be there before giving the recipe a shot. I found the Caramel malt at Atlantic Brew Supply when I visited them. They list it as 70-80L, and when I tasted it, I...

Thank you for the input. I will omit the triticale for this recipe, and try it in another.

I recently ordered some of their cider yeast from the vault. When it arrived it was clear it had been sitting in hot Temps for a bit and was warm. When I emailed them about it, they recommended doing a starter to test viability, and if it was in fact dead, they offered to ship more out to...

The yeast was a mistake, I confused it with Omega Gulo OYL-501, which is what I was actually thinking of using. It sounded interesting to try in this, and I already have some, however I was also considering buying an English ale yeast to play up the malts. The triticale I had previously gotten...

I've wanted to make my own stout recipe for a while, and happen to have a handful of ingredients on hand, which I'm thinking of using together. I'd like some input on the recipe I have put together: Pale 2-Row - 55% Maris Otter Caramel Malt - 10% Flaked Oats - 10% Flaked Barley - 8% Triticale...

+1 Atlantic Brew Supply is my number one go-to, other than my LHBS. When they have been out of stock on an item they get in tou h quick, and help find a substitution, very knowledable too. Hands down best customer service I've had anywhere online, or even when I stopped in when on a road trip.

I got my hands on some malted corn, and intended on using it in a cream Ale in place of flaked. I remember seeing somewhere that it shouldn't be. Run through a grain mill because it's too hard, however cannot find info again, now that I have some. Has anyone used malted corn before, and how did...

Citra!

I can't remember where I had it, but a brewery I visited about a year ago had either a milkshake or ne ipa on tap as a nitro. It was awesome. The beer I thought was good, but the nitro gave it a creamier feel, reminding me of a nitro stout, but flavor profile of the ipa style it was. Something...

I've had some buckets pick up smells, and have used a baking soda-water mix and it had at minimum helped. Not sure on a pbw soak, but baking soda might work.

Hit up Ironclad (forgot to take a pic). Now Flying Machine in Wilmington, NC

Thank you for the suggestions. Ive used my oven in the past, which works well (trying to avoid it getting into summer here). I've also looked at getting insulation to better insulate also. Everything I've read up talks about holding anywhere from 140° to 170°, and some with e en lower temps. I...

Thus far I like what I'm getting. I haven't experimented too much with my whirlpooling yet, and realistically fairly inexperienced with it. My thoughts on not wrapping was to reduce a step in my process, since I'm already loosing a decent amount of temperature, and if I could reduce the time...

My current process is to chill my wort to 150-160°, then add my hips and stir. I wrap my kettle up to help keep the temp up, but still loose 15-20° (1gal batches) over a 30min stand, and storing 1-2 times over that period. Do I/should I insulate/try to try and keep the temp up during this, or...

I've been testing out different hops by doing 1 gallon batches with DME. I've been playing with how I do hop additions, but found 0.75oz whirlpool for 30min @ 160°, and 0.25oz dry hop for 5 days seems to work well. I may change this up for the next time I do it, but just with wjem/how I do hop...

When I first started brewing I talked with a guy at my local brew shop and he advised against bottling in growlers. As he put it something along the lines, that some people have bottled in growlers and had luck, more have not, is it worth the risk of loosing the beer? Or having to do the...