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yeah. Mine is light....like Coors Light light.

you are only supposed to rehydrate for 30min or so... you'll probably be fine though.

sooo????

Here you go. http://brooklynbrewshop.com/themash/recipe-spent-grain-pizza-dough/ Just made this again yesterday. I make a 14" round with it though. Put it on parchment paper and use an airbake pan as a peel and it fits right on my stone. I've also made a whole bunch of these, gotten...

Bottle bombs are when the bottle literally explodes due to pressure from WAY over carbing or bottling before fermentation is complete. What you have sounds like over carbing or an infection.

I do a PM with GP and it's always cloudy, even with gelatin. And I use s04. It's the ONLY malt in Todd the Axeman (the beer that inspired me to try it) and that beer is pretty cloudy.

If your venison is tough and gamey, cooking method won't fix it, and in fact, can make it worse. It got that way because of how you handled it WAY before you got around to cooking it. (field dressing/skinning/butchering) VERY common misconception with wild game. It's not the meat's fault...

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That's the one I found. I just bottled my attempt at the Marzen. (Munich and Pils only) Will report back when it's carbed.

I found it. It's from a brewery in Wisconsin and I don't know that I'd call it a 'clone'. It's mostly pils with some cara-whatevers....no Munich.

you wanna post that?

add in the fact their website says nothing of Vienna...

I agree that this and their Marzen are the best Oktoberfests (with the edge going to the Wiesn). I have an attempt at the Marzen that I should be bottling this weekend that I think may not be quite 'Marzeny' enough, so it could be a decent jumping off point... Have you checked out their...

Let me see if I have this right... If I input my water report from my local utility into Bru'n Water and all the 'Finished Water Profile' values are green, I don't need to adjust anything? Can it be that easy?

That's because you'd need to use about double the wet hops you did... Generally speaking you use 5oz of wet to equal a similar addition to an ounce of pellets. I did a similar wet hop IPA to this and used almost 2lbs of wet hops. Also, you could crash and gelatin in the primary to help...

what yeast did you use?

Do you guys then chill your rehydrated dry yeast slurry to the same temp as the wort (60's) or pitch it at rehydrating temp (~80)???

Extra Light DME. I've brewed everything from blondes to stouts with it. Of course, that means using steeping grains or partial mashes. I get it 55lbs at a time. http://labelpeelers.com/muntons-extra-light-dried-malt-extract-55-lbs/ And if you hurry, you can 'steal' some...

Rosemary =/= spruce... I made a spruce IPA this spring using fresh tips and it's probably the best beer I've made. Even won a blue ribbon at state fair in the spice/herb beer category. But yeah, that's a spring thing. I do have some that I picked in the freezer and want to make It...

Site is being weird tonight.... to add to my last post... store them loose....not packed in a bag or covered in a bucket...they need to breathe a little.