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Just wondering if there is a downside to milling flaked oats along with the rest of my grain? I did this initially when I started brewing via all-grain until I read something that said not to, so I stopped. But, now I cannot remember the "why" what goes along with that. Anyone know the pros...

I am not trying to clone the Hemporer beer, but I am interested in how to go about adding hemp flavor. I like the concept of this and I am always interested in playing with a new ingredient. On New Belgium's website, they include this comment in the description of the Hemporer beer...

When I brew IPAs I carbonate in kegs and when I brew stouts I carbonate in bottles. I now have an All American Can Seamer. Any reason to avoid fermenting (s/b carbonating) in cans?

I recently acquired a hand-cranked 225 series All-American Seamer for 12oz or 16oz aluminum cans. I have been filling the cans from a keg via a beer gun (well, Last Straw). Thus far I have found this to be a messy process with too much foam and too much wasted beer -- hoping that I get better...

Has anyone tried using Irish Stout Malt in a Saison? My LHBS just started carrying it. The backstory here is that a while ago I went to make an all-grain Saison with 65% Pilsner, 15% Rye, 8% Caramel Wheat, and 8% Flaked Wheat and 2% Clear Candi Sugar. I accidentally bought Pale Malt instead...

Trying to track down a source for Junga hops. Bought through Farmhouse Brewing Supply in the past, but I no longer seem them listed. Looking for at least a pound of pellets at this point. Does anyone know of a site that has these available? Thank you.

I recently opened a bottle of batch #5 Jester King El Cedro and I was shocked at how much grapefruit and citrus flavor there was. I got a couple of bottles of this in the fall of 2014 and we opened one bottle immediately. The flavor of that first bottle was fantastic, but not really...

I am brewing a Pale Ale and I want to add a couple ounces of hops (in this case, Huell/Hull Melon) in the last 15 minutes. I was initially going to add an ounce at 15 minutes and another ounce at 5 minutes. Just wondering if it would increase the richness of the hops flavor if I added hops in...

If I carbonate with a keg with sugar instead of force-carbing it, should I pressurize it a little to push the oxygen out? or leave the oxygen in there for the yeast? Thank you. p.s. force-carbing it is not an option for me with these kegs.

Working on a bourbon stout. Have been soaking light toast oak chips in bourbon for a couple of weeks (used single barrel Knob Creek because I had a bottle of it). Planning to put them in a hop bag and add to secondary tomorrow. Should I weigh the bag down? or let it float on top? Thank you.

I am playing around with a recipe for a bourbon stout. Thinking about making some maraschino cherries and then adding them to half a the bottles. Question is this, if I add one cherry per 12 oz bottle, will it impart enough flavor to get the essence of cherry in each bottle? Thank you.

I am working on an all-grain barleywine. Tried the recipe that I have once before. That time, I added pasteurized honey to the wort about 15 minutes before the end of the boil and then fermented with high gravity yeast. Now playing with the recipe. Will the flavor change if I add the honey...