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Does anyone know of any maltsters that are creating an enzymatic brown malt? I'm interested in attempting an 18th century porter.

Trade no longer needed, but I don't have the ability to delete this thread. Thanks.

Hello Gurus! I am working on a porter, and one of the goals that I have set for myself is to make a very peppery beer without actually using pepper or spice. In other words, to find yeast and hops that would give me strong pepper notes on their own. Ideally, since this is going to be based on...

I am working on an Old Ale and racked to my secondary after primary fermentation had died down. I (not very brightly?) decided, while putting it into the secondary, to rack it onto a syrup of brown sugar to play with the flavor. This, of course, set off another round of fermentation that has...