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Yeah, this. The partnership, up until now, was a distribution partnership. Now GI is losing its Brewmaster. Quite a different arrangement.

But Bourbon County Stout was my favorite. :(

Alright, so I think Ill throw some powder in at 10 mins then at bottling time if it isnt chocolaty enough, Ill add some extract. Im going to use coffee too, so considering skipping hops altogether to avoid over-bitterness. Any thoughts on that idea? Thanks again!

Cool. Thanks, all. RyePA here I come.

Yeah I would double sparge. And I can squeeze a bit more water in. Theres a bunch of posts mentioning that rye gets sticky and Im afraid I wont be able to stir or nothing would drain out?

Say 3.5 gallons strike water in a 7.5 gallon pot. Will this be too sticky to work with? Thanks much!

Lots of threads, lots of conflicting info. Does anyone know of a consensus? Has anyone tried all three?

Good news, everybody! Got home, still no airlock activity. Popped the lid. Beer is visibly fermenting. Lots of bubbling. Gravity dropped 13 points to 1.050. Sooooo... whats this mean? Leak in my bucket? I put a bit of water right ontop of the grommet... nothing. Maybe my lid doesnt seal...

70 degrees. I was kind of worried about this. If no drop in G in another two days ill rehydrate some more and repitch. I typically get full active fermentation sign within 12 hours of when I pitch the yeast. Especially when using a starter (often less). I've had brews that took more than 24...

72 hours, got it, thx. BTW, I used US-05 so I was under the impression a starter isnt necessary or desired. Correct?

Hi all, I tried my hand at my first AG batch yesterday. Pitched around 7pm. Is now 1:40pm. No activity yet. I know this isnt a sign of doom but usually I have airlock by now, and am wondering if you all would double check my process to see if I missed a step: 1. Heat 3.75 gallons of water...

Hi, I had mine in the fermenter for 2 months and then bottled it last sunday. Right now it tastes very boozy. Any one else experience this? I added 1 cup of corn sugar to 6 gallons of apple juice.

Very interesting, thanks.

Well, I thought that rather than a flameout addition, having it sit much longer in the hot/warm water for much longer amount of time might extract more aroma. No?

Hi All, Ive had an idea on how to simulate hopbacking without all the equipment. Tell me what you think: Around the time your wort starts to boil, fill a medium sized pyrex bowl with water. Microwave to boil. Throw in hops. Cover (fyi, this is airtight.) Swirl gently while your wort...

Hi All, Looking for expert opinions: I am making an IPA along these lines. Im planning to throw an oz or two in at flameout and give a quick swirl before slamming the lid on and immersing the pot in icewater (I have a big sink.) Usually, for aeration, I wait until the wort is < 70 deg F and...

Interesting, thanks much.

This is on the money. I lived in frankfurt for 2 years recently, not military (meaning, closely intermingling with germans) and was shocked to find how un adventurous, un informed, and sadly close minded most of them were when it comes to beer. Bamberg is just 250 km from frankfurt yet none...

I would like to try this. How do you know how much mash and sparge water to use? Thanks!

Id be interested