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Would mashing at a higher temp (maybe 156) make it "warmer?"

Kayabrew - I took your advice and upped the pale to 9 lbs and reduced the rye to 2. I've never brewed with it and want to start in the middle of the road before going crazy. As for the hops - my local HBS is out of simcoe. I'd like to replace it with Nugget and replace southern cross with...

I'm about to try my first rye IPA for Thanksgiving. I've never used Rye before and I'm curious to see how it works, but I'm not sure how much to use, or what hops will match its spicy dryness. Any thoughts on my recipe? 5 Gal 8 lbs - American Two Row Pale 3 lbs - Rye .5 lbs - American...

I'd like to have a nice Winter Warmer ready for Christmas, to drink and to pass to family and friends. I've concocted the following recipe...any thoughts or suggestions? 5 gal 10 lb English Pale 1 lb English Crystal 95-115L .5 lb Roasted Barley .5 lb Chocolate Malt Mash at 154 for 1...

I just tasted a SMASH I brewed with maris otter. I'm a big fan. It provided a very solid stage upon which the Amarillo hops could dance. It was big enough to have its own flavor profile, but subtle enough to allow the hops to shine. It's malty and delicious.

Done - I'm removing .5 oz of the hops to take me closer to 10. I just came from my LHBS and was advised to use SB-06 instead of 3068. It's more cost effective to use half a pack of the dry yeast where I could re-use the other half, than to throw away half of the liquid yeast. I'm thinking of...

Summer is approaching and I've been wanting to try my hand at a good summer beer. I plan to brew the following hefeweizen this week, but need some input before I head to the LHBS today or tomorrow after work. How does this look? For 1 gallon: 1 lb German Pils 1 lb German Wheat Malt 2 oz...

I suppose it might have happened. When would it have occurred? I'm thinking during the brewing process or fermentation. When I opened the airlock to bottle, it smelled stale then too. I thought it would have gone away during carbonation.

A few weeks ago, I brewed a SMASH of Vienna and Willamette. After letting it ferment and bottle condition, I eagerly opened my first bottle 4 weeks later. I was disappointed by what I smelled and tasted. The beer smelled stale (think a fraternity house the morning after a party) and tasted...

This thread inspired me to go to my LHBS and pick up supplies for a SMASH to brew this evening. Maris Otter/Amarillo - 6 SRM - 49 IBU 1 gal batch 2.2 lbs of MO .1oz Amarillo @60min .1oz Amarillo @30min .1oz Amarillo @15min .1oz Amarillo @5min .1oz Amarillo dry hop 3 days before bottling The...

I just bottled my Vienna/Willamette SMASH yesterday. The color is great and looked clear for coming right out of the primary. I question, however, the smell and taste. The beer smelled stale and tasted very bitter, despite my IBU estimate being around 42. I'll repost in a few weeks to see...

I only mashed at 180 for about 3 minutes before I got it off the heat. The wort was at 70 when I pitched the yeast, and it's still around 70.

I brewed a SMASH on Saturday, and for a variety of reasons, I had a difficult time keeping a consistent 154 mash temp on my stove top. I forgot to take the grain off of the heat when I added it to the 170 degree water, and it made it up to 180 before I removed the pot. It took about 15 minutes...

I'm new to this homebrewing business and really enjoy it so far. I'm looking to make my fourth all grain batch this weekend and am wondering about the proper ratio of water to pound of grain. The standard seems to be 1.25, but the book I've been reading by John Palmer says to use anywhere from...

I'm not wedded to the idea of a pilsner, just want a tasty beer. As is, are there any taste issues here, beer style aside? Does anyone have any good or bad experience with Crystal hops?

The Crystal are the hops I was planning to use.

I'm new to homebrewing - I picked up a gallon all-grain kit because my apartment is so small - and I've been loving it since I tasted my first brew. I've made three batches, with my last being a Vienna/Willamette SMASH. I like the idea of SMASH brewing because I'm so new and want to be...