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The macro lagers use quite a bit of rice in their brews to lighten the body and flavor. It started during World War 2 because of the grain rationing I think. The **** tastes like corn and nickels though which confuses me. Maybe a lot of DMS in it? Bovine urine sounds plausible too...

If you don't want to add much in the way of crystal malts you could swap the honey for honey malt and mash on the high side. Adding honey is going to make the beer drier, not sweeter. All the sugar ferments out. Honey malt keeps its sweetness. Mashing higher (156-158) keeps more non-fermentable...

Same ingredients as BierMuncher's Centennial Blonde in different proportions. A bit heavier, definitely hoppier. Might not please the masses, but I think it's a fantastic summer beer. Leans more toward the pale ale side maybe. Thanks to BM for the inspiration. Recipe Specifications...

Like Conroe said, with only 1oz of Hallertau for the bittering addition, it's going to lean toward the malty and sweeter side. I've noticed that most of my beers have a hint of sweetness to them when they're still green even if they seem carbed. Letting it sit another couple weeks always fixes...

:off: Rant incoming....Sorry. The FDA is also the same body that allows methamphetamine to be a prescription drug, considers marijuana to have a "High potential for abuse; no current accepted medical use in the United States", and constantly recalls medications it once said were safe...

5 Hour Energy consists of B vitamins, amino acids, and an unspecified amount of caffeine (presumably around 200mg). Too much of anything is bad for you and I wouldn't drink one of these things every day (mostly because of all the B vitamins), but I don't see how adding 2 of them to 3 gallons of...

Yet another candidate...Wyeast 1318 (London Ale III). I've used this in several stouts, porters, and an amber ale. It's just as Wyeast advertises, smooth, a bit sweet, and when fermented above 70 a bit fruity, but in a delicate way. I love it. I think it mixes particularly well with the slick...

Ha! I was actually thinking about adding a little flaked wheat to it. Call it head retention insurance? Would 4oz do that for me? I've only used it in wheat beers so far.

Thanks for the advice! I've decided to take some and leave some. I'm a bit attached to the Caravienne after trying a little in an amber ale that tastes great and I really like that little something extra MO adds to just about every brew I've tried. We'll see how it goes. Here's what I'm going to...

This is my first try at an AG dubbel and I'm aiming for a complex dark fruit, toasty, toffee malt profile...if that makes sense to anyone else. Something along the lines of Maredsous 8. I also really enjoyed Wesmalle 8, but I'm having a hard time remembering what it actually tastes like. Anyway...

Yea, they were grocery store oranges, but had a decent amount of aroma. "Real" oranges are just out of season here. The local producer closed shop for the season about a month ago. Guess I'll wait to try another orange wheat. Lesson learned. I don't keg yet Ender, but interesting idea. I was...

I bottled what is supposed to be an orange wheat a week ago but, I got zero orange aroma or flavor out of it. I added 2oz of fresh, diced orange peel to the last 5 minutes of the boil and another 1.5 into the primary for 4 days. I cut off pretty much all the white. How much orange does it...

I'm far from an expert and I'm sure more experienced people will chime in here, but IMHO I'd say the answer to your question is "yes". When I started temp controlling (to lower temps) my fermentations took a a couple extra days and everything I have read backs this up. Also, I've started letting...

Welcome to brewing!...and things dont look all that bad really... First, I'd get a bigger pot. I'm assuming you're doing 5 gallon extract batches? Life will be much easier with a 20+ quart pot. You can get them at restaurant supply stores for about $30. Aluminum is fine. Boil plain water in...

Yea, you're right Juan. I double batch sparge and my sparges were at 168. So, sounds like my first runnings that go into the boil kettle are still converting complex to simple sugars. Looks like a batch of amber ale I racked to secondary turned out a tad low on the FG as well. I've been...

I did do a mash out (hit 168), but now that I think about it my mash was probably about 90 minutes due to a slow runoff. I actually forgot the rice hulls so the mash was like paper pulp. I had to drain really slow to avoid getting stuck. Longer mash = more temp drop = more fermentables yea? Then...

I just bottled a batch of orange wheat which I was hoping would be a nice light, easy drinking summer beer, but...According to Beersmith I got 91.6% attenuation for an ABV of 6%! OG= 1.050 FG= 1.004. I checked my hydrometer and corrected for temps. Can anyone figure this out? Anyone else get...

I just bottled one that finished at 1.019. OG was 1.062. I racked to a secondary and roused up the yeast a bit because I thought it might be stuck, but it didn't budge. I mashed at 156 and added dark DME (I know, I'm new and I already had it) so I'm thinkin I had a lot of unfermentables and...

I built a SOF style chamber with a modified cooling chamber design. I built two staggered shelves on one side and cut out the dead space on the other. I did this because I don't have the ability to freeze large bottles. Anyway, I can keep a 5 gallon carboy consistently at 50F (about 25 degrees...

So I brewed the out stout on 5/11. I made some changes, this is what I ended up doing. BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Toasted Oat Porter Brewer: Asst Brewer: Style: Oatmeal Stout TYPE: Partial Mash Taste: (35.0) Recipe Specifications --------------------------...