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We would have been friends I'm sure.

I tried this years ago and fortunately for me I had enough since to put the bottle in a padded box. Hell of a bottle bomb. I only used a speck and the beer was very cold. My advice is to abandon this idea.

Bad batch?

My friend brought it back from Germany. It had good flavor but it just wasn't quite the same.

Count me in

Just testing

Did a little brewing 101 with Jackie G after our walk.

Stocked up on grain for all my beers for competitions.

HB Hefe Weizen

Beautiful!

Yes I brew to the BJCP guidelines and it is thin. It is 3.7% which I like but next time I'll add a touch of Munich to give a bit more flavor and body and raise the mash temp a bit.

This has been quite a day. My friend picked me up to go to the club meeting at the Rugby House and that's when I learned our local home brew shop will close it's doors at the end of this month. 50 years of home brewing gone. I have been shopping there for 23 years. First with wine and 21 years...

Count me in on this one, thanks.

Had a nice lunch with the wife. Eggs Benedict and asparagus with hollandaise sauce.

Glad I didn't miss this, thanks!

Aventinus, one of my favorite biers. I brew mostly German bier styles and keep to the Reinheitsgabot as best I can. Best brewer's on earth IMO. Prost

I tried to post this Sunday. My new Brew Dog, Jackie G. 7 week old Standard Rat Terrier.

Hottlepper13 is CORRECT, a bata gluten rest can save your butt. I can't believe I forgot about it. I'm tired 😴

I'm sorry my reply was meant for Wrathchild.

Rice hulls will help but 50% rye is way high then adding the same amount of wheat is compounding the problem. If you feel you just have to try this use a lot of rice hulls and sparge at 168° to 170° to thin the mash. Good luck may the force be with you 👽