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Has anyone used wyeast Rudesheimer in an apfelwein? i'd like to know as much as possible about what kind of experiences people have had using it, how it affects the flavor, how it compares to the Montrachet yeast in EdWort's recipe, fermentation times and temps, etc. etc. my LHBS doesn't have...

Me and two of my fellow home brewers are planing on attempting to grow a small crop of barley in the near future. my question is about malting the barley, what malting practices work well and what is the best way to make specialty grains? if anyone can offer a rough guide as to what temperature...

I'm making a red ale for a friend and was looking for a bit of help with the recipe since i've never brewed this style before. Recipe: size-1gallon (it's just a test batch so i'm keeping it small) Grains ½ lb (227g) British Pale ¼ lb (113g) Vienna ¼ lb (113g) light crystal 1oz (7g)...