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Did you ever end up brewing this? - What were the results? Id also like to try my hand at brewing something with buckwheat honey - Cheers

I brewed this beer up a little while back - First thing I noticed was that the fermentation held out far longer than any other beer Ive ever made - Including all the others I had fermenting under the same temperature conditions - After 3-4 weeks there was still airlock activity - I took a...

Sign me up please - Crazy amount of stuff!

Ive used sulphites/campden for this purpose, but the outcome has been less than desirable

Thanks for all the suggestions - Ive long since abandoned bottling, so high pressures arent an issue - My intent is to lock in some of the malty sweetness (maltose sugars)...My mash was set to favour dextrin production, so the body of the beer has already been addressed The recipe Im...

Ive searched through the boards but havent really found the answer Im looking for - Im currently brewing a beer that Id like to stop fermentation well before completion (~ 1.038) - Ive had experience cold crashing brews which had late additions in attempt to preserve the added sugars - In those...

That looks like an alright deal, but you can more than likely find plenty of that stuff used/free - The classifieds are usually riddled with people getting rid of carboys and other basic equipment...Im pretty sure I paid no more than $20 when I scrounged up my first kit...Anyways, just a thought...

Im planning on giving this recipe a try - Ive tried my best to track down some of the MFB special aromatic you call for, but Ive been unsuccessful in my end of town - In your notes you mention a substitue of 70% Vienna and 30% Amber malt...I can understand the Vienna, but wouldnt that much amber...

Ya, after much deliberation Ive decided to use to a heavy mix of Vienna, with a bit of Amber malt - Trying to recreate an old heritage ale

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Hey guys, Wondering if anyone has stumbled across a canadian supplier of MFB's special aromatic malt - Ive been able to find plenty of US suppliers, but none willing to ship to Canada (or at least for a fair price) Cheers

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If I can offer any advice, Id say try to maximize on varieties that you know will do well in your climate...I started with about 8 rhizomes, and have since dedicated myself to four, simply because they grow much better - As for total number...Its really has to do with the space you have...

Could your stock glycerol solution potentially be a diluted mixture? That might result in a lower than expected concentration

Did you use any yeast nutrient? I find that without the added nutrients, you often run into issues while fermenting (ie. off flavours, slow fermentation)

Sounds like youve got an acetobacter infection (vinegar microbes) - They can readily oxidize ethanols into acetic acid (vinegar)...Not really sure if there is much you can do about that but learn from the experience...need to sanitize a little better ...or at least thats the most common cause...

Well...as for using maple/vanilla, Ive been soaking toasted oak cubes in some maple syrup for a couple weeks and will soon add them to the fermenter - Im hoping that the vanilla flavour comes through from the oak...I toasted them specifically for that flavour profile - Something like a toast at...

Sorry for the wait on the Watermelon Wheat...here is the recipe Batch Size: 19L Amount Item Type 2270.00 gm Pilsner (2 Row) Ger (2.0 SRM) Grain 2270.00 gm Wheat Malt, Ger (2.0 SRM) Grain 620.00 gm Munich Malt - 10L (10.0 SRM) Grain 454.00 gm Crystal 40L Grain 65.00 gm Chocolate Malt...

Last summer I brewed up a watermelon wheat beer that was really popular amongst my beer-finicky friends. It balanced the watermelon and beer very nicely, so that both flavours still remained prominent. I dont have my recipe book on hand at the moment (Im out of town) but if this sounds appealing...