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I'm building a partial mash porter recipe, and I'm not sure if modern day Brown Malt has enough diastic power to convert itself. As always, thank you.

For the coming Fall months (and they can't get here soon enough!) I wanted to make a SMASH (SingleMaltAndSingleHop) brew using oven toasted Maris Otter and Challenger hops. I would love (or more appropriately...NEED) to hear if anyone has ever made a brew using home-toasted grains as a base...

Here's my latest Frankenstein idea. I have a water/lemon juice solution in my 2.6 gallon oak barrel to keep it preserved, and after trying the water, I thought it tasted pretty d@mn good. What would you say if I used this water to mash/boil with? I'll have to top it off with a gallon or so of...

I've heard many people share your opinion. I'm not sure if it's just my taste preference, but I'll routinely add up to a pound of honey malt in my 5-gallon batches of ipa's and pale ales. Thanks for the input.

I have a small, 2.6 gallon barrel that I wanted to age a strong wheat beer in, but I've only ever aged a barleywine, and my experience with wheat is limited. I'm looking for thoughts on my recipe. 3 gallons - ~85 IBU's - OG 1.080 FG 1.015 - ABV 8.5% - partial mash 3 lbs. wheat DME 1 lb...

I was doing some digging and found this thread. Shoshin, did u ever toss this together? I'm playing around with a smaller 3 gal. batch that I plan to put in my oak barrel. I know, I know, you're not supposed to oak wheat/white beers...but I'm tired of looking at my empty barrel judging me...

I'm drinking a coffee ale that has a very pronounced coffee taste, but ZERO coffee color. My friend wants to attempt a clone of it, and I (like a fool) assured him that I would have no problem putting something together that would come close to what he wanted. Have I delivered? OF COURSE NOT...

After missing my numbers by a few points, my IPA vision became a IIPA dream! Probably one of my best beers too date. I made the mistake of kegging this beer on Graduation weekend...and the 5 gallons didn't last the weekend. I will be brewing this again in a week. FERMENTABLES 6 lbs...

The title says it all. I've heard that 007 drops out of suspension like a pair of cement shoes, so I want to know if I'll have enough yeast to carbonate my bottles if I cold crash for 48 hours. Thanks for any experience you can provide.

Three days later we're down to .013, putting the beer at 7.5%. I was worried about missing my numbers, but it tastes Amazing. I'm not sure how much of the backbone comes from the Victory malt or the 007 yeast, but after dry hopping with citra for a week, I'll be excited to see the results!

I can't even remember what my original question was. Haha! Just for ****s, what about copper? I don't think I have an extra grand laying around, but is copper any better by any measure?

My gravity was at .016 before bumping the temp up to 68-70. 4 days later, there is still a very small bit of activity in my bubbler (maybe not enough to make a *bloop*, but enough to add upwards pressure). If she gets down to .013, I'll have 7.5%...but if the ol' 007 yeasties are hungrier...

Like many homebrewers stuck in the world of partial mashes, I am yearning to expand to brew-in-a-bag (and of course, eventually AG). Is it necessary to invest in an 8 gallon brewpot, or is it possible for me to make the transition to BIAB with my 5 gallon pot? Also, would it be worth...

Devils Backbone Cran-Gose. Perfect weather for a sour down here in Virginia.

It's my first endeavor into the wild wonderful world of British yeasts. I'm excited to see how this one turns out. I'm a little concerned about the ABV though - I didn't know how much of a workhorse this strained was, and I might be looking at a MUCH higher percent than I anticipated. Damn ;)

Thanks for the information. I am NOT a fan of esters, so this is good news. I always give my bucket a turn or two to get those last few gravity points to drop. God help me, I love making those little yeasty bastards happy.

My IPA has been in the primary for 7 days at ~62 degrees, and I want to increase the temp up to 70 to ensure a full fermentation. I almost exclusively use S-05, and taking that yeast up to 70 has never been a problem...but I've never used 007 (or any British yeast for that matter). If my...

5.25 gallons Strong Ale + 5.25 gallons IPA + 6678.25 = 6688.75

I used some basic S-05, but it might be interesting to try a british strand. The S-05 turned out so nice, I don't think I'd switch it up, but to each their own!

You might have a new beer style: Off The Coast West Coast IPA. Good advice. And honestly for all my complaining, the beer really is quite good (the neighbors have made my keg considerably lighter), but I'm looking forward to putting this advise to good use in a week or two.