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I was looking for a discussion on 2-row vs 6-row malt and their applications in this forum; this one was as close as I could find. Does anyone use 6-row malt, if so, for what type(s) of brewing?

Thank you for that information. I suppose I should have realized the flavor aspect long ago but just recently thought about it, since a lot of beers I taste seem to have a little too much caramel flavor (for me at least). It is nice to know that boiling is not needed when using extracts. That...

Thank you , those are very good suggestions/information. I forgot that LME is already boiled - that can cut down on time. I can check with a few local LHBS to ask how fresh the LME is. Interesting that Breiss is the only LME but not surprising. I will incorporate those pointers on LME into my...

Thanks for the input. I guess it is good to ask the supplier how fresh the LME is before ordering. This is a recipe from Northern brewer that I wanted to try- I can go all grain but was looking for something easy at the moment- worried about too much caramel backbone from the LME - wish I could...

It’s hard to locate a topic on this forum about my question. So my apologies for that. Anyway, I being less experienced am faced with making an IPA recipe using either extract (Breiss) or Rahr two row malted grain. A bit technical of a question I guess, but does anyone have insight into whether...

Thank you! I agree about the external pump. But I guess you can only get a 5 gallon batch out of this system. I might need a larger one, I didn't notice the finer print.

On the topic of Anvil equipment (hopefully), I wondering what anyone thinks of the Foundry 10.5 gallon brewing system. Their systems appear less costly than other brands, and I am looking for something of that size to upgrade my brewing. Thank you.

I did Yooper's recipe using BIAB. I did it this way because I am partly lazy. I do have a mash tun. I used my brew kettle and the brewing mesh bag to hold the mash temp at 154 degrees F occasionally turning on the flame of course. I stirred the grain constantly but gently. Had to pay close...

Thank you for the reply, that is very useful for me.

I see that you had considered increasing the amount of Munich malt in this recipe, and wondered if you had tried it. I have run across a farmhouse ale recipe that uses mostly Munich malt, and Hallertauer hops. I am not too experienced, but reading about the flavors one can get from Munich malt...

I have been considering just getting small kegs since I want to go from 5 to 10 or 15 gallon batches. But I don't know much about kegging, although it would seem less time consuming to me. All those bottles take up a lot of time. I was actually going to ask what the opinion was on kegging beer...

I appreciate your advice; i see what you mean about no secondary needed. I have to dry hop it for 14 days, I suppose that can also be done in the primary? It sure would reduce risk of contamination if no transfer was needed. I am looking forward to seeing how this tastes in the end.

I started thinking and also wondered: considering that the dextrose is added at or near the end of primary fermentation, will the yeast still be active or will they still have the ability to convert the dextrose when added at that stage? I'm guessing that addition of dextrose at this stage is...

Thank you for the advice!

The recipe calls for adding dextrose at flameout, but also says that it can be added at end of primary fermentation as a solution for maximum attenuation. Not sure which procedure is better or if it matters. Appreciate any input from those more experienced, thank you.

I have a basic question about a Baltic porter I am making from a recipe kit. It called for initial fermentation temp of about 60 degrees, followed by diacetyl rest at 68 degrees near the end of primary, then lagering at around 40 degrees in secondary. I don’t have equipment to get to that low...

I don't want to start a new thread; I was looking for a forum topic that was related as best I could. I came up short from an all grain brew on water volume for a 5 gallon batch, but the OG was on target. It has been in primary fermentation for 24 hours. Should I just let it go? Also, lesson...

Thanks that’s what I was wondering about. Makes sense since this is a session ipa recipe.

I wondered if 154 F mash temperature was high enough. Just asking since I have used higher mash temps. But it probably depends on the style that is being brewed? I suppose the lower mash temp results in less conversion, for lower ABV such as a session IPA.

You are right; I mis-quoted myself. Apologies and thank you.