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I messed up on my grain bill order and only order 8 oz instead of 12 oz of crystal 75l. I have some malto-dextrin on hand. Can I substitute some malto-dextrin for the crystal to get close? How much should I put in? Maybe like 1.5 oz since it won't ferment out any?

Antiteam: I'm brewing this next weekend. Check back in a year and I'll let you know the result. ;-)

Did you ever try this? How did it turn out?

Bumping this. I'm looking to get a Le Terroir clone in soon. Not looking to clone this beer exactly, but the key is that I'm looking for a pale, not too dry, sour beer. Kind of like a tamed tripel, without the spice and with the sour. I don't have access in my area to really any sour beers...

I guess where I'm confused is this: * If I change the sparge water quantity, then it changes the OG @ 5 gal post-boil, since I'm putting less sparge water (and hence less total sugar) into the kettle. * If I change the boil time to boil off the extra water, it takes forever. :-) * If I...

If I stopped my sparge at 6.5 gallons instead of 8, wouldn't I have been too low on my post-boil OG? Since 8 gallons boiled down to 5 put me at the gravity that I needed to be at... Though, maybe there is a chance that the last 1.5 gallons of sparge was pretty watery anyway and doesn't add...

Turtle: What have you improved in your process since then to reduce boil time?

I used beersmith to calculate water amount for my first AG brew. What's weird is that after sparging, I came out with more water than beersmith anticipated, and at a lower OG. That being said, I was able boil down the wort and still reach my OG & volume. Though, I had to boil for almost...

I seems like a sour mash with lacto sounds like the way to go. Then I can boil the mash to kill it, and blend it @ bottle time to taste. I know it's a kludgy way to go, but I think it would be an interesting experiment before I commit to a 5 gallon sour batch.

I'm thinking about taking a handful of bottles from a batch of a tripel, and souring a portion of it just for kicks. Has anyone done this? I'm thinking about throwing some brett in some bottles and hiding them for a while, or maybe even lactic acid, just to experiment without committing to a...

Bump, in case someone else is able to assist with some of my questions in the original post.

I'm looking to make a Flander's Red; it's Jamil's Rodenbach clone: http://beerdujour.com/Recipes/Jamil/The_Jamil_Show_-_Flanders_Red_Ale.html

I'm converting a recipe from all grain to partial mash. Speciality grain bill is at 2 lb right now, and I still have 5lbs of vienna malt to take care of, on top of that. I've got some questions: * What would people recommend as an extract (or blend of extracts) substitute for Vienna malt...