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Definitely want a touch of roasted barley in there like these posted recipes have, it says something about it in the style guidelines I think.

I have only ever heard of folks dropping them in at the end of the boil so you might be blazing your own trail with this one, but the process you described sounds pretty solid to me.

Leaving out the boisenberries is of course tempting, but I want to keep this as close to whatever it is they had in mind when they purchased these things for me as possible, so I will at least just dump them in at the end of the boil and cross my fingers. Also, making a two gallon batch is no...

Hey Everyone, I am a moderately experienced brewer with a few succesful all-grain batches under my belt. Anyway, for x-mas some friends got me: 1 can Mr. Beer hopped Red Ale Extract (19.5 ounces) 1 can Mr. Beer unhopped Golden Wheat Extract (19.5 ounces) 1 can Mr. Beer Oregon Fruits...

It might help to freeze your cranberries for a time before steaming and racking with them. I haven't used cranberries before, but I would guess they can be pretty tough, and some folks on these boards think that freezing fruit before use breaks down cell walls and helps get flavor out of them in...

In regard to your small pot issue, you can hot break and boil your DME in a smaller amount of water (say 3 liters), then add water that you have also previously boiled to the wort when you move to fermenter. Actually, now that I am thinking about it, the easiest thing to do would be to make your...

70 is good for pitching, no worries.

A "Swamp Cooler" can be a very cheap contraption. Just need some cheap plastic bin or another from Wal-Mart or whatever that is big enough to hold your fermenter, followed by old t-shirts to drape over said fermenter and wick up the cool water from the bottom of the cooler, plus fan. Ice packs...

So is there some seed I could add to my mash that would help things out? Also, will the addition of Brown Rice Syrup possibly help out the problems with this recipe?

I mean just regular brown sugar, but if demerara is better let me know. If you don't use malted grains for GF, are you just using sorghum extract then?

Trying to get a GF pumpkin brew going but have some questions. I actually was able to malt a pound of buckwheat, so am happy about that, but not sure if it is able to convert itself or anything else at all. See below for my recipe, which is a one gallon batch because I'm not all that confident...

Well, in truth, this is a gluten free recipe with which I am using some buckwheat that I malted as my base (have tried posting in the gluten free forum, but no one is ever paying attention over there). My enzyme question mostly stems from the fact that I am not too sure that my buckwheat can...

I have a brew coming up that contains much and more adjuncts than is probably smart, and I don't exactly trust my mashing procedure in terms of efficiency that much, so I was thinking of throwing some enzymes in my mash as an insurance policy. Anyway, I saw on here somewhere a guy adding "papaya...

I would think you should at least be able to use them again for another mid to late addition, if nothing else.

JonM! A "Stew Brew"! I like that, this is happening...

My LHBS has quite a few offerings in terms of base malt, not as much variety as in the specialty malt, but if you leaned heavy on the base malt it would probably work out. My question is what would stand out in this car wreck of a grain bill, if anything?

Anyone else been struck by the urge whilst carefully measuring out a grain bill to just throw in a scoop of every single malt available at the LHBS and let it rip? I can scoop about a quarter of a pound of malt pretty acurately with the little scoop they provide, so a scoop of everything would...

Add 2.5 pounds of Pale Two Row and .5 pounds of Chocolate malt and you've got some sort of Porter with a twist of Wheat (2.5 gallon recipe) Or add like a pound of Light DME and a pound of Dark DME for an extract recipe with something like the same effect... (2.5 gallon recipe!)

I have soaked hops for dry hopping in bourbon and dumped it all straight into secondary. Worked out well thankfully.

I know this is probably sacrilege, but I was trying a GF beer the other day made solely from sorghum and it had a definet sourish note to it. I also remember reading that Guinness uses a small percent of soured beer to get their distinct flavor, and that the process can be kind of a pain. Was...