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  1. A

    Belgian Pilsner Malt vs. 2-row pale

    I'm attempting my first all grain recipe and the recipe I am using calls for 12 pounds of Belgian 2-row Pilsner Malt. When I ordered it on NorthernBrewer.com, all they had was "Belgian Pilsner Malt" or "2-row Pale Malt". Anybody know what the difference is in these and if there is actually a...
  2. A

    Infusing a fruit

    So, I'm brewing an american hef right now (to keep my fiancee satisfied on the beer front) and I wanted to add/infuse a fruit. Primary fermentation is just finishing up and I'm about to move it to a secondary, so I figured this would be the best time to do this. Any suggestions as to how to do...
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