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Hello everyone, I've recently gotten a hold of a bunch of old family recipes dated back to the end of Prohibition (some dated even before!) for a small brewery in the Louisville area. I've taken to try to recreate these as closely as possible and I've been able to figure out the...

Hello all, Most recipes I've come across that use steeping grains simply say to steep at <170F for x minutes (usually 30 or 45 min) with no mention of the amount of water to steep in. However recently in looking up a good Nut Brown Ale recipe, I've seen a couple that say to steep in...

Hi all, I've begun the process of easing into all grain from extract brewing, and in doing research I've come up with some potentially conflicting information. In my "Joy of Homebrewing" book he keeps referring to 'high enzyme' 6 row as a base malt. However in my internet research I keep...

My in laws used to own a large brewery in Louisville way back in the day, which naturally interested me. I managed to nab some recipes from some long lost stacks of paper and want to replicate the recipes, but it's proving more trouble than I imagined. They call for "American Malt" along side...