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I have heard of people toasting oats at 375 for over an hour to add some flavor as well as mouth feel but I have never seen a description of what flavor it adds or what percent of the grain bill it should be. Any suggestions?

The kind of bittering hops you use could also be the culprit. An ounce of Warrior will produce a cleaner and less harsh bitterness than an ounce or 1.5 ounces of Galena or some other common bittering hop.

gelatin does not do anything but make your beer clearer, correct?

Ok why are there different sanitizers for beer and wine? Can't one do the same as the other? I have iodiphor for my beer and Kmeta for my wine. Why can't I just use one for both?:ban:

I live in St. Clair Shores and I'm having problems finding a propane burner. I need to procure one by Saturday, so the internet is not an option. Any suggestions?

Does anyone else find that the twang dissipates over time? Masking it until it ages out is not a bad idea. Taking the pot off the burner, as well as stirring to further prevent burning, is also a good idea.

Thanks for your input. The way I came up with the two cups 160 method was from a recipe that I did that was halfway between a steep and a partial mash. Now that I think about it, the way I was going to do it doesn't make any sense. I am going to use your technique and sparge with two gallons...

I am building an all grain setup gradually and plan on switching next year, or this summer/fall if I am feeling frisky. He did not say how it worked. It came up when we were talking about bottle conditioning. I find that the twang goes away after 3-4 months in the bottle, which is way longer...

I recently had a long talk with the main brewer at The Woodward Avenue Brewery where he told me that the best way to get rid of extract twang is to dry hop with 1/2 an ounce of a low alpha acid hop, preferably one that is in your hop schedule. I have yet to try this, but plan on doing it with...

John Palmer claims to make 'kitchen sink' porter by using whatever he has on hand. You can use EKG and Willamette in a robust porter.

Peat moss is so overpowering, use the German stuff. We all know German's make good stuff, right?

This is the second recipe that I have designed. The first is in secondary and so far, so good. I'm brewing this on National Home Brew Day as part of a group brew. This is my first attempt at a partial mash. It is my understanding that I can get conversion on the smoked malt if I steep all the...

Cap n' Cork is my LHBS of choice. I have had great customer service from everyone their but one guy. Malt prices are cheaper at Brewing World, located next to Kuhnhenn Brewing Co in Warren, but the customer service and ingredients are lacking.

I think the Lions have some winnable games on the schedule this year. They will win 3 games this year; snapping the losing streak at Lambeau as win number one. They will also beat St. Louis and Minnesota at home without the Williams in the middle. They could surprise people and win four or...

Thanks for the advice, a couple of questions though. Did you go with scoutman's advice? What temp did you steep at?

I know I am easily able to keep the temp within 5 degrees with a propane burner. Would I add water and extract after the hour and bring it all to a boil? If that is the case, than I will be partial mashing.

I have never partial mashed and wanted to extract brew a smoked porter on an outdoor setup. Will smoke flavor come out if I steep 2lbs(17% of the grain bill) with other specialty grains?

I used EC-1118 and followed the recipe like it said. I cleaned and sanitized everything. 24 hours later, it is only bubbling occasionally. If fermentation does not pick up by tomorrow morning, I am going to double the recipe to fill the rest of the bucket and pitch re-hydrated EC-1118...

I just made this today in a two gallon bucket. I told my cousin I was not sure if the final must was one gallon but I know it's close. He informed me that mead is not supposed to have head space when fermenting. My first mead was made in the same bucket and fermented normally(it's degassing...

Now I am very confused. Beersmith lists the boil volume at 4.08 because my equipment is set for a 5 gallon brew pot. My setup, which is really my cousins, is a turkey deep frying kit: a propane burner and a large pot. He likes to start with 7.5 gallons of water so that he has 5 gallons of...