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I'm thinking of adding 2 cups of Turbinado to the last 5 min of a boil for a brown ale, anyone have experience with how it will affect the flavor? I could add anohter cup, but looking for subtle molasses flavor. I'm also using 1 lb cara brown and 1/2 lb 120L crystal. Will it be too much? For 5...

Hi Everyone, I'm concocting an "Imperial" Wheat recipe. Looking to have a dry/sweet balance with noticeable hops flavor. This is where I'm headed: 5 gallon batch 6 lbs German wheat 4 lbs German pilsner 4 lbs Vienna 1 lb flaked corn ½ lb Crystal 10 or 20 Mash @ 152 or so. OG @ 1.081 = 7.6%...

I started out with the idea of brewing an alt using California lager yeast, but the brew shop forgot to add the 3 0z black patent I was going to use for color. I substituted roasted malt for that, but roasted isn't really right for the style. Is this looking like a schwartzbier? A marzen? A...

Double Eagle Ale Brewed 7/6/2011 German Munich/Pilsner malt base with American yeast, cascade hops and a bit of wheat. Body should be heavier due to initial mash being hot. Should come out "like" an Octoberfest. 6 lbs Munich I (Wyermann) (7.1 SRM) 5 lbs Pilsner (Wyermann) (1.7 SRM) 1...

Last night I pitched ale yeast before heading to bed, and my IPA was somewhere around 90 degrees. I figured that it wouldn't hurt the yeast start, but I wondered about the upper threshold for pitching. Anyone have any thoughts? At what point does the temperature kill the yeast?

Hi everyone, I'm looking to put together an all grain recipe for a 5 gallon ESB that I'd like to end up with a nice deep red color. I'm thinking 1 lb of 80L Crystal will get close, but others I've done with that don't really get red, just kinda orangish. Any suggestions? Will chocolate or black...