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I like a good english mustard with mine. https://www.youtube.com/watch?v=anwy2MPT5RE

2 reasons: 1. I'm afraid I can't do proper temp control on the stove, thereby missing the mash temps. 2. I've got a boatload of adjuncts sitting around and want to use them up.

@chickypad Sounds good, I think I understand. The sex in a canoe reference is an old Monty Python joke: Why is American beer like sex in a canoe? Because it's f'ing close to water! /RIMSHOT! Everyone; Hey, what about this stuff...

Oh my! We're in a time loop again! My fault. My apologies.

My hops is Hallertau and my yeast is DanStar Nottingham. BUT, like I said, I mean it: I'm OK if it's not true to style. I haven't had enough different beers to know what they're supposed to taste like! I know what American beers taste like (sex in a canoe), and I had some Japanese lager in...

Ah! Now I got it! The BOILING is what denatured the enzymes - which is why we (you guys) mash at much lower temps! It's also why the DME has no enzymes, since it was boiled down to a concentrate. Do I have it now?

I have no grains, but what about mashing the oats with some DME? DME has enzymes, right?

What about an oatmeal stout? Maybe not quite true to style, but would this be worth drinking (by my standards)? 3# Dark DME 2# Cane Sugar 2# Oatmeal 1 oz of Hallertau @ 60minutes. DanStar Nottingham yeast (all I got) Original Gravity: 1.049 Final Gravity: 1.011 ABV (standard): 4.99% IBU...

I've got about 15# of dark DME. I've made 10 gallons so far and used 3# of dark and the 3# bag of light I had. I do 5 gallon batches.

My bad. I was thinking that dark DME doesn't have many fermentables in it by itself.

So the simple solution is to order some lightest DME?

I've heard that if I make polenta then the corn meal becomes converted. Likewise for cooking the rice. This means they're ready to ferment, right? Not really access to any other grains. Funds are limited. Thirst is not. LOL!

...from DMEmart.com They say it's made of this: 54% Munich Malt 10L 30% Base Malt 13% Caramel Malt 60 3% Black Malt OK, it was my first time ordering, first time brewing, etc. But for now, what can I make with this dark stuff? I also have a ton of rice and corn...

The word "from" confuses me. Might I understand that you mean it without "from": (they should be lower gravity batches for pitching on the cake) Your thoughts? -Johntodd

OK, so it's going along nicely. I'm about to remove the blowoff tube and do a standard airlock arrangement. After this batch finishes, I intend to brew and pitch on the cake of this current batch. Seems something lighter would be in order? Give me some recommends on the OG range for the...

I'm a new brewer, but an excellent gardener, and an experienced winemaker. I'm expecting a Cascade rhizome soon, and it'll grow like gangbusters in my nuclear-powered soil I've prepared for it. But how do I know what it'll do in the beer? Certainly my Cascade would be similar to any other...

LOL! I can't, it's in the "junk room" and SWMBO would kill me if I let the outside world see all that. But I woke this morning to find StarSan foam up-and-out of the gallon jug. Vigorous, and I expect it to get "vigorouser" as the day goes on!

That sucker is starting to boil! I fear I may have broken physics again. The space-time continuum is about to go kablooie. Someone call Dr. Who and put him on standby! ;)

THanks guys! ...and WOW! I already see bubbles out the end of the tube! I've got some StarSan-water in a 1-gallon jug for the tubes.

Uh-oh.