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Would you say IREKS is better than barke and Mecca grade in your experience?

How did you use it?

What dose do you use this at?

My wife has asked me to try and make something similar to Catawba’s Peanut Butter Jelly Time. According to their website it is a light brown ale made from pale, Crystal, Munich, and flaked wheat. Magnum and Fuggle hops with an abv of 5.7 and 10 IBUs. Based on that I figure a mild British brown...

Thanks for the info. It’s actually similar, a little cheaper, to get a 55lb sack straight from Mecca grade even with the shipping vs northern brewers free shipping, at least where I am.

Just realized I can get the pelton malt off northern brewer, is this malt not “too much?” I like making lighter lagers so I don’t want something super overpowering but rather that will deliver something a little more. I saw some people comparing this to the Weyermann barke Pilsner. If this is a...

This is exactly the info I was looking for, thank you! I do make a decent bit of lighter pilsners so maybe the root shoot Pilsner will be a bit much on its own.

I’m in northern Colorado so root shoot is the closest to me I believe and I know I can get it at a local homebrew shop

I want to try one of the craft options on my next brew. I know I have access to Root Shoot and proximity but I may be able to get others. What’s your favorite craft maltster, especially for a great Pilsner malt?

If you’re just looking to share to get some feedback and let people try your brews then you should join your local homebrew club!

My wife is pregnant with our first child and wanted me to make a beer that could age and be ready when the baby comes. I made an oatmeal stout and named it after the Dr Seuss book “Oh the places you’ll go.”

On second thought am I better off with apricots? If so, same questions but with apricots :)

My plan was to remove the core and then dice them into small pieces and then freeze the peaches until I’m ready to add them in secondary. Do I need to remove the skin from the peaches? I’ve seen some people purée them instead of just dicing them, is that better? What dosing rate is best for a...

This is great! Also shout out to Riwaka + Nelson Sauvin, so good

So here is how this beer turned out. I added 6 peeled, seeded, and cubed cucumbers to the beer in secondary for 48 hours. I ended up with 2.25 lbs of cucumber after all the processing which I put into a sanitized mesh bag, froze for 24 hours, and then added into the beer. I checked the beer...

I didn’t make it clear, it’s the West Yorkshire that was in the already slapped slap pack and fully inflated and ready to go. I ended up putting all the West Yorkshire in the wort and like half of a sachet of dried Nottingham last night. This will be a learning experience for me lol I’ll report...

Yea this is very “don’t worry have a homebrew” territory lol just want to make the best beer I can!

Good call, this was my recipe: 80% Marris otter 7.5% caramel 60 5% flaked barley 5% victory 2.5% crisp chocolate 0.9 oz EKG @ 60 0.05 oz magnum @ 60 0.1 oz EKG @ 5 I know that looks light on hops but everything I make ends up overly bitter if I just go off IBUs, I usually scale down 20-30%...

I saw some recipes calling for inverted sugar anyway but I didn’t include any, maybe I should do that. Would you recommend just bumping it up a few points worth?

I just made a separate post for this but I figured the people in this thread are the people to ask this question to. I made a British brown ale today and undershot my OG pretty substantially. Supposed to be 1.046 and ended up at 1.041. I was planning on using Wyeast 1469 west Yorkshire to get...