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What did you do to toast the brown malt? If I recall, the temps to do brown malt are MUCH higher than mild. Either way, looks like a great recipe--and I agree with the last poster -- make 2 beers and find out the difference!

I'll take it at $60 shipped, since 50+shipping is probably close. PM me, please.

Just make your own mild malt. I got this "recipe" from HBT somewhere: 170 degrees for 15 min raise to 200 degrees for 30 min raise to 230 degrees for 1 hour When I did it, I stirred it every 15 min until the last 1/2 hour. Smells SOOOOO good.

Amazon is cheaper, fyi. if no takers, I can do $50, since it is used. send me a PM please.

I have had that white stuff on so many of my brews and I think most of it is just bubbles that don't pop. Since there is little to no air movement in the carboy, it seems they have no reason to pop. like Bellsbrat's said, taste it and you will see, but I doubt you have any problem. If so, let...

I had some 4 year old wheat malt (less than 1lb.) that I had kept dry and in a freezer. I took it out last night and decided to taste it to see if I could just throw it in a batch I am preparing soon. Smelled fine, but had a stale taste. Now my son's gerbils love me!

Cool idea. I love the idea of using bottles to keep refrigerated yeast. I've used yeast (harvested from yeast cake) from the fridge that was almost a year old. I opened and smelled it and everything seemed fine and so pitched it. I was surprised at the lag time because it was a lot of yeast...

Woo hoo, between 24-36hrs and I have a nice 3-4 inch light bubble krausen on my lager at 50 degrees.:mug: I was so expecting 48+ hour lag time, but this is great! And yes, I will be using this yeast cake it creates in this lager to rack a dopplebock in about a month.

I have a smack pack of Wyeast 2782 Staro Prague Lager yeast. Date of production was just over 4 months ago, and this is one of their specialty yeasts they don't put out often. I would love to brew another lager in a few weeks, but not sure I'll be able to. I don't want to wait forever to use...

yes, I did this to keep my temps under control during the summer when the house was near 78 degrees and I needed 50 degree fermentation temps. just replaced the bottles before work and then after. So easy and simple, even a caveman can do it (although he probably doesn't need to...:drunk:)

283 + 6 = 289 Did a Vienna Lager! Welcome 2012!

About to pitch some Wyeast Munich lager yeast in my Vienna Lager. However, I had some questions after explaining my procedure. A week ago I smacked the Wyeast pack and let it sit in 80 degree closet for 36 hours. It is just over 3 1/2 months old. No swelling (not unexpected,) but I wanted...

I just did my first slants last night from the same directions in the sticky mentioned. Yes, it was VERY easy. I did tilt mine a bit more than 45 degrees so as to have more surface area and looking forward tonight to opening a Wyeast Munich Lager pack to save some yeast for the future! As to...

yup, I have and had no problems whatsoever. Like any flip-top bottles, the gasket is the key to holding pressure.

At a dilution rate of 9:1 it seems to be better just to go with RO water and build up? If I do a 9:1 dilution, what calcium do I use to build it up? Thanks for all the replies. EDIT: maybe I answered my own question. I played with it a bit on EZ water and it seems I would have to do a...

A little background: started brewing in 2006 and went from the Mr. Beer, to extract, to partial mashes and now all-grain. Never said I would do all-grain, but that is beside the point. Love how that always happens. I digress. in 2007 I brewed up my first PM oatmeal stout. I also happened...

I'm going to be brewing BM's recipe (with some minor adjustments) this weekend. Never had a smoked beer before, but it seems that if I try a smoked beer, a porter is most appropriate. Isn't it Friday yet?!?

5gal American Brown Ale 5gal Robust Porter 5gal ESB 7gal Oatmeal Stout 6gal APA ------ 28 gallons (that's it? New Year's resolution: brew twice as much as 2011!) 41753 + 28 = 41,781

Thanks for the info about preheating the mash tun. I did preheat, but not enough, that I know. I will give this method a try, as I never had to do this on my smaller coolers. Another thing in my notes is to double check the calibration of my thermometers. I think they are pretty accurate...

no pics, sorry. Sometime I will take pics and share. My paddle is 5" across at the bottom and 30" long. Made it out of a nice piece of maple. I really like it a lot (now that I have used it on some more beers.) Thinking of making a smaller one too. As to the collapse of the SS braid, it is...