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Hi! Thanks for the link and the advice! 3.5gal might be a good move for now (until I get money for a mill, a burner and a new kettle, that is!). Heck, it even means I can brew more often, and I like that! :fro: I don't think my mash pH is all that off since it has a slight sour twinge to it...

I sparge at 170*F, so not too much of a problem there. Hybrid dextrin rest/fly sparge? I am considering doing 165*F dextrin rests before I sparge... but I doubt that would help all that much since I've already mashed my grain for 60min and probably fully converted the crushed part of the grist.

I see! Well... I was hoping I could avoid a new kettle, since I'd also need to buy a burner instead of using my stove. I brew 5 gallons at a time. How much is that cutting into my yield? How do you use that spaghetti strainer? As a sparge arm? OK, I could learn to love that! The LHBS mill...

I'd say use 6.6lb. per 5 gallons of that Munich syrup and an ounce of hops at 60 and 20 minutes and a half an ounce at 10 and 0 minutes. Hit it with maybe nottingham yeast and tell us how it tastes!

Hello, Homebrewtalk! I have a problem. I have been brewing all-grain for five batches now, and with one exception, always have low efficiency. I have been paying close attention to my system and its results and need some help. How do I raise my efficiency from 50%? Here are my parameters. If...

Apparently there are some people working on this very issue (legalizing mailing of alcoholic beverages): http://www.usatoday.com/story/news/nation/2013/10/30/mail-alcohol-restrictions-proposal/3316837/ ...is the AHA involved with this at all?

What I have heard is that when dealing with raw wheat, a separate cereal decoction mash helps before adding the wheat to the main barley mash. Perhaps conducting a 10 minute beta-glucan rest (110F) might also help. There's advice about it here: http://thebrewingnetwork.com/shows/985

:) I think it's supposed to add a bit of :ban: flavors, which is why I chose Weihenstephan Weizen for this batch. It really does add a lot to the final flavor profile.

All good advice. I'd like to add that 1-gallon pilot batches are fun for experimenting with malts... don't expect them to ferment the same way as the full batch size, though! They will have different yeast flavors.

Hi! Just putting in another plug for Designing Great Beers. Far and away my favorite book, and I find copies of it in offices of brewpubs and microbreweries, too... you really want that book if you want to ger a crash course in designing malt bills, hop schedules and beer styles in general. Have...

I wonder what happened to Bullion as a variety? I haven't seen them for sale in years. Does anyone grow them at home?

Honestly, I let the trub land in most of my beers. When I have a larger kettle and don't have to worry about losing too much material, that will change. However, I find it's mostly inert and gets buried under the yeast anyway, and never have I had a problem with it.

One more update, since I love this thread to pieces. J. Virginiana probably contains a safe level of thujone to brew with. That said... My batch of Sahti is fully mature now. Malty, spicy beer, graham-cracker taste, with banana and pine in the back of the nose. The sap bittered the beer very...

How odd! Well, thank you for looking into it. It's probably something on my end that's not working. e.e Could you parse them and post them on this thread? I can say that 1469 might just be my favorite yeast now. Very plummy and nutty! But I am very curious about your other strains, too.

I wonder what patagonia malt is? Dark malt? I'm glad to see more gruit beers appearing on here (Doog Si Reeb's Yule Gruit opened my eyes to a new path to happiness without hoppiness), and I'm looking forward to hearing how this recipe went! :)

I wouldn't stick questions like this in the recipe database... maybe next time in the forums section. :mug: I think "dry" is caused by several sensations, and a low-FG beer can taste sweeter than a higher-FG beer if the latter is more carbonated, has heavier hopping, or astringent tannins...

Generally, recipes you haven't made yet, or ones with questions belong over on the forum and not in the recipe DB. That said, you've got some good questions. I'll try and answer as much as I can. It looks like your recipe will give a wort of ((1.5*45)+(3.3*38)+(1.5*46)) gravity units... so...

Extract brew often are a little darker than AG brews, but it shouldn't matter all that much. What may have happened is melanoidin formation during your boil. If your boil was small (2-3 gallons), your wort was concentrated enough to caramelize. Furthermore, if you added the malt extract over a...

Hi again! Thanks for the information about using the boughs. I am a bit concerned about using my local species, J. virginiana, since a lot of websites suggest the branches may be poisonous/irritating (and a lot of others say nothing or suggest they're usable). Has anyone on here brewed with...

well, what are the flavor and aroma characteristics you're looking for? American perfumy/citrusy/dank, German Noble, English herbal/spicy? What complements the flavor of your yeast the best? A saison expert I am not. I find that most Belgian recipes use English hops or noble hops. Brewer's...