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I have been brewing for about seven years. O have been using rye as an adjunct in varying levels for a couple of years. I tend to use it like others use wheat. I typically add a pound to each five gallon batch, and it seems to add flavor and texture qualities that cannot be duplicated any other...

Hello!!! Seven years of home-brewing have slipped past too fast. Hundreds of batches and recipes tried. Some soaring success, some hopeless failures. Only one has gone down the drain(infection). I make AG, extract and mix-mash depending on time and pantry ingredients. Can't wait to hear some...