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Gonna do a dryhop?

What is your: 1. recipe? 2. OG? 3. FG? 4. Process for mash and sparge (if applicable)?

I'd cut down the crystal malt first. You can try to cut it out completely and use something like MO for base malt that'll give less caramel sweetness but some maltiness. Or 2row and another character malt like victory, amber, etc. or a couple pounds of vienna or munich to get malty without...

Amber malt in a brown is great. 3% Vienna is silly unless you're trying to use it up. some caramel malt wouldn't be amiss. I was under the impression that honey is pretty good to go as-is. I thought that's why you have to add so much yeast nutrient to it to make it ferment in a mead, so the...

It has a grainier taste--that's the best way I can describe it. This is probably a bit more covered up in the Porter than in the CAP, just like the base malt is more important in a Tripel than a Dubbel with lots of flavors from sugars and specialty malts. Ultimately you have to try it. It's...

I've brewed CAP/pre-prohibition lager, KY Common, and Pennsylvania Porter (lager). I brewed the CAP/KC with a single mash of 70/30 6row/corn. I made the CAP a little stronger (1.060?) and then split the batch in half and added a gallon or so of water that I had used to steep a few oz of dark...

I loved this grain bill for a stout. Hoppy stout Type: All Grain Batch Size: 6.00 gal Boil Size: 9.43 gal Boil Time: 90 min End of Boil Vol: 7.30 gal Final Bottling Vol: 5.55 gal Fermentation: Ale, Two Stage Date: 28 Nov 2017 Brewer: Asst Brewer: Equipment: Pot (13 Gal/50 L) - BIAB...

3. I use a jumper from fermenting keg gas port to liquid port on a clean, sanitized serving keg. Spunding valve goes on the gas port of serving keg. Over the course of fermentation, the CO2 purges my serving keg for me. 6. I use floating dip tube like those sold for the fermonster (I think...

You're basically right, but hit on a point that I've come to realize recently--'Munich' is a fairly ambiguous term. If you're talking authentic German Munich malt, Weyermann does 6 and their darker Munich is 9-10 or so. Briess (American) does 10, 20, and 30. So you have to look at where...

I would think the roast needs a little something malt-wise to support/carry it.

I may have to do one of these up soon, depending on what's in my freezer. I'll probably use some carafa special and roasted barley/chocolate, but cold steeped overnight in strike water to have a really smooth roast profile.

Yeah, I like throwing wheat in stuff, too. IPAs, Hazy IPAs, Saison, and then of course wheat beers. Is your club buying direct from a distributor? I'd love to save more than what I can get at the LHBS on base malts.

If you're buddies with a local brewer and he'll get you wholesale pricing the savings are amazing. $45 for Barke Pils ain't no joke. Otherwise, shipping kills most deals online. LHBS where I am sells for OK prices, but not great. IIRC, it was about $80 after tax when I bought some German pils...

Jamil's Brewing Classic Styles is a good starting point. Otherwise, look at some of his recipes that are available online.

I've found that my ulwd ripple element does alright for maintaining temps with the bag I have made. IIRC I burned through one trying to do a step mash, and now I just set to manual mode and 20-25% power to make my steps to keep it from firing too hot when I'm making a big step. I have a...

This was touched on earlier, but the master hasn't weighed in, I don't believe. The original recipe calls for 2 vanilla beans. What size beans should they be? There was talk pages back of 3-4" beans and talk of much longer ones. Might the longer ones also be thicker, and have a lot more flavor...

I like Chinook.

Years ago I looked for a recipe and couldn't find one. I really enjoyed that one when I lived in the southeast.

I've never heard that before, but it may have happened to me in the past. What's the mechanism for this? Anyone else experience it? I've never tried this workaround.

I grabbed some washers at the hardware store when I sprung a leak once.