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The valley is a great place. We have valley malt now too doing up organic local grain. The beer is great around here. Where is Hull Ma?

Welcome from another MA brewer. We actually just bottled a dark Rye PA yesterday which turned out nicely. Sounds like you already have a few brews under your belt. Welcome and enjoy the forum

My favorite flavor is brought through when fermented at 68. It brings out an awesome bubblegum flavor which everyone loves and complements lighter styles around 4.7%ish really well. I have fermented around 72 and found that the flavor is not as pronounced or interesting there... but I've only...

I've done some beers for our family grad parties etc... A light wheat is a great way to go. People go nuts for a light witbier. If you can't get the kegging thing together consider bottling in Growlers for serving your guests. Have fun

That is helpful guys thanks. has anone used chocolate rye malt? Any differences in use % compared to regular chocolate malt? Here is the recipe I've created for my fall seasonal: 77% 6lb 8 American Two-row Pale 12% 1lb 0 Munich Malt - 10L 6% 0lb 8 Chocolate Rye Malt 4% 0lb 6...

You think an 1/8th of a teaspoon at flameout as a beginning?

Anyone brewed with Cardamom? I'm planning on doing a Cardamom Pumpkin Brown Ale for Thanksgiving this year and wondering how much cardamom to use? Going to spend thanksgiving in Austin TX with my sister this year so i decided ot brew up something special for the occassion.

Do you boil your water and dissolve your priming sugar as you would for bottling? What kind of setups are you guys running and did you go with any of the ones advertised above? I'm trying to do my research for the fall when I should have the funds for the project.

I add to the primary after 2 weeks of fermentation. Then give it 7 days for dry hopping and my IPA's come out great. Then transfer to bottling bucket while running it through a cheese cloth or nylon bag to get the big bits out and your good to go. I find great aroma from the dryhopping comes...

I've been finding more technical info on kegging but I'm still at the basic level here. If i were going to a local beer bar... are they getting refrigerated kegs and then force carbing them or are they keg conditioned and come carbed already and or both? I assume if it's not keg...

Welcome! I'm a mass guy as well out here in Noho. If your into IPA's make sure you try the conitnuous hop schedule. Hop editions everye 10 minutes. That will give you some great IPA's/. Also if your looking for free brew software to build your brews check out www.hopville.com to get...

I don't bother unless I'm racking it on to something. Great lesson in life "make no more work than is neccessary." I agree with the three week minimum rule as well.

That rocks. No more bottling for you :mug:

I'll be doing my first bitter and this thread has given me beer for thought. My LHBS had wlp 002 for ESb yeast so thta is what I'll be working with. My cellar temps are 70 and 78. One room i keep closed in the corner for fermenting nad the main room is warmer. It sounds like the 60's mainly...

You could probably find some Pliny the Elder while your in that area if your interested in that one at all.

We ended up going with 15% Rye malt and added 4oz of rice hulls to help with the mash. Worked out very well. We could taste the Rye in the in the wort after it was chilled and about to pitch.

I've found cascade and centennial together to be similar andh have subbed them before in equal parts with each other for whatever addition of simcoe ie... .5 oz simcoe at 60 minutes for 30 ibu's = .3 centnennnial and .3 cascade at 60 minutes for 30 ibu's. Thats the closest i could come up with...

Bitter would be the bitterness in a stout. I think Smuttynose robust porter would be a good example of hop bitterness and accentuation of the dark malt. Humbolt's Nectar would be a good example strong flavor additions or any big IPA like Greenflash, or Stone IPA.... those might be easier...

73% 2 row 13% C60 8% D Brown Sugar (boil for 10 minutes?) 5% Chocolate 1% Black Patent I'm going to add French roast coffee as well in the secondary. I'm looking to have the D brown sugar complement the Coffee and come through. Coffee will be cold pressed french roast or...

We're doing an 11% Rye Malt and 4% rice hulls in the mash so far. Its going ot be a rye PA brewed by itself and then one batch sendaried with Turnip. Do you think 11% will be enough to get a little rye bite ot come through or is it too light?