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I know its a key aspect to the clone but is there a viable alternative to Pearl malt that would work for this? My LHBS doesn't carry it and I cant seem to find it on Beersmith 2 (Even amongst the various add on's for Thomas Fawcett Malts)

I'm a big fan of barrel aged beers but at this point I'm not really set up to age a batch in a barrel. Cost and availability are the biggest issues but I guess I never really looked too far into it; how easy is it to get a used wine barrel and what do they normally run? I live in Central NY I...

Btt

I was at a fest in November and one of our local Breweries (Ithaca) had a version of their Pale Wheat Ale (Excelsior White Gold) that was aged in chard barrels that absolutely blew my mind. I'm aware that exactly replicating that character will be tough but I would like to try and get some...

Hey Neighbor! (Baldwinsville)

Munich malt would help with an orange-ish/red hue as would as ounce of two of black patent, chocolate malt, Special B etc. with the grain bill that you posted above.

I brewed the Double Sunshine BYO recipe a few weeks ago (which is pretty similar to this recipe) and cracked the first bottle last night and it was damn good. The alcohol was a bit forward and my water specs arent the same as Sean's but everything else was right there with the real DS; Color...

Does anyone care to share their recipe with actual amounts and hop schedule? I'm trying to make the grain bill work in BS and I'm pretty close (I think); I've read most of the 56 pages and that seems to be pretty similar across the board but it seems like every recipe that I've seen posted...

Well my BYO Double Sunshine Clone is in the carboy! I didn't fully resolve my efficiency issues (still missed my Est. OG despite incorporating a few new methods), couldn't find any RO water at (3) stores that I checked and it rained all day but other than that everything went off without a...

Thank you for all of your insight and suggestions AJ, I appreciate it! I was hoping to hear that I could use some combination or acid malt and salts or acids to get closer to that desirable 5.1-5.5 range but at least I now know that it doesn't matter where the acid comes from, the taste in...

AJ- Lets say that my typical preboil volume for a 5 gallon batch with my system is 7.5 Gallons; would that ratio be about 6 gallons (RO water) : 1.5 gallons (My Tap Water)? Do you have a link to the primer? I think that I've clicked on it but if im not mistaken its almost 100 pages long. Is...

Im about 6 batches into this madness we call home brewing and am starting to pay more attention to my water. I had begin to notice that the first few batches of IPA that I made had great aroma coming out of the carboy but lost most of their hop character (or became muddled) and took on a notable...

I treat my brew water with campden so the chlorine or chloramine isn't an issue for me and I just see too much work with using strictly RO water for every PA or IPA recipe that I want to brew. Is there an easy fix formula for dilution with RO water that would bring my tap water closer to where I...

(the first one "Van Buren Side" is mine) I have begun to focus more on water composition with my brewing as I've had some efficiency and taste issues with my Hoppy beers. I've started to notice that regardless of the amount and combination the hop aroma is fading quicker and the complex aromas...

Has anyone oaked their batch? Id like to hear how long you had them on oak for and how it turned out. I'm thinking that a couple of ounces of bourbon soaked oak cubes for a week or two post fermentation would make what looks like an amazing recipe even amazing-er.

Thanks for the recommendations! I cut the 2 row down to 12.5lbs, upped the chocolate malt to a full pound and added a half pound of C80 resulting in just about 15% specialty malt. Expectedly, my OG and Est. ABV have dropped, would I encounter any problems adding maybe a half pound of...

Ive been playing around with the recipe from the first page and running it through beer smith and am looking for some input on a few thing but mash temperature specifically. Heres what ive got: (BIAB/ Full volume boil in 15G Kettle w/no additional sparge) -14lb Pale 2 row -8oz Black Patent...

Im not 100% sure that either of my LHBS carry Amarillo Gold, is there a good substitute for them that might be a bit more common?

For those of you that have used vanilla beans with this recipe: how much and when? My water and pumpkin loss calculations were way off on my first BIAB and I think I'm only going to end up with about 3-3.5 gallons of packaged beer. I brewed on 10/11 and (2) Sachs of US-04 have already brought...