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I brewed an oatmeal stout today that ended up being an Imperial Oatmeal Stout. My calculated Brewhouse Efficiency according to Beer Smith clocked in at 90.39%. Every time I've brewed I tweak different areas of my system (finer gap in Barley Crusher, stirring the mash, adding a beta rest, etc.)...

Thanks for the tips, I think I had a sweet tooth while I was putting this recipe together. I'm actually only using 1 smack pack of yeast, that's just how I enter the recipe in Beer Smith so I know what size of starter to make. I think I might eliminate the honey malt all together. I'll up the...

I would appreciate any suggestions to adjust my recipe for a first attempt at a Saison. I'm going for something of a farm house summer beer here, not overly spiced. Recipe: Frosted Orange Style: Saison TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 6.00...

I use the hulls just to ensure a clean & easy wort collection.

I'm planning on brewing an oatmeal stout this weekend and have about 20 specialty grains on hand to select from but only a couple of yeasts. Have the Wyeast London III started so that option is not changable but what do you think of the rest of the grain bill? 1.00 lb Rice Hulls (0.0 SRM)...

Bottling this weekend. Looks like it's finished at about 1.014 and a very clear beautiful copper color. Just dropped the temp to 48df and will botle it along with the IPA Friday or Saturday. Next up is a UPS American Brown Ale, Orange Saison and an Oatmeal Stout.

Planning on bottling this weekend. The beer has cleared up fairly well after dropping the temp to 48df. The hydro samples have been fantastic, looking forward to tasting it carbed up and chilled.

I'm tweaking this to more of a Saison brew. Using Wyeast 3711 French Saison yeast, eliminating the oats & orange juice, upping the wheat by a pound and adding a pound of honey or invert sugar. Anyone have other suggestions before I pull the mash tun out?

Yep, I toasted the rice in the oven until it gave off a fragrant nutty aroma (it smelled awesome), cooked it in the rice cooker and then added it to the mash. I got the idea from "Radical Brewing". I was looking for a funky ingredient, I always try to throw a little curveball in my recipes...

Would a bit of alcohol soaked zest in the secondary help with the aroma? I just want to make sure the orange component is evident in the final product without being too dominant.

I added the Black Patent for a touch extra color. I'm planning on brewing a dark IPA later this summer and was experimenting. Next time I'll probably add some wheat malt to boost the head a bit.

I'm wanting to brew a summer ale with a little funky character that everyone (wives) would enjoy. Take a look at this recipe, hop bitterness/flavor profile, residual sweetness etc. and let me know what you would tweak before I put it in the mash tun. Recipe: Frosted Orange Brewer: Christian...

This was my first all grain session in over a decade and so far has turned out wonderfully despite my general incompetence. I ended up dry hopping for just 2 days and then re-racked into another 5 gal tertiary (I know I moved it around too much) because the hops were getting a bit to...

I just racked this into the secondary and pulled a sample which came in at 1.015 FG (temp corrected). It turned out great so far with a nice malty backbone, clean hop bitterness and smooth flavor and a looong, very pleasant finish of nutty malt goodness. It came in well over anticipated...

60 gallons.....whats your brewing setup capable of handling? Probably do several batches or sessions to fill the monster? Could do a coop where everyone brings their mash tuns and kettles to do it all at once. Tell me about your Breakfast Stout. I'm about to brew an Oatmeal Stout and an...

I would drop the chocolate and go with a larger amount of brown malt instead. Also, consider some victory.

I've got another friend who also wants to do a Lambic here in Helena, we could do a little co-op project and brew up something pretty special. Maybe do the base and rack onto 3 seperate renditions then split the spoils. I might be able to pick up a barrel if we do another Washington wine...

You've got some funky Belgians in your brewing history. When are you planning on doing a lambic, that's like a 1 to two year project? I'd be up for a go with a lambic, especially a Flathead cherry lambic. What's your location and timeline?

After a 10 year absence, I'm back to brewing. I set up a 10 gallon rubbermaid mash tun with a false bottom, bought a 10 gallon brew pot, a Barley Crusher mill, a few new carboys...........etc. (I have a very understanding wife). She didn't flinch when I came home with a hundred lbs of Maris...