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Hello everyone, I've recently gotten a hold of a bunch of old family recipes dated back to the end of Prohibition (some dated even before!) for a small brewery in the Louisville area. I've taken to try to recreate these as closely as possible and I've been able to figure out the...

I was searching for the wrong terms before posting. It seems to be discussed in a bit of length elsewhere. Basically, it seems that from a chemical standpoint a couple pounds of grain can't lower pH of a full boil and tannins may be extracted. From a practical standpoint, there are a lot who...

Hello all, Most recipes I've come across that use steeping grains simply say to steep at <170F for x minutes (usually 30 or 45 min) with no mention of the amount of water to steep in. However recently in looking up a good Nut Brown Ale recipe, I've seen a couple that say to steep in...

Hi all, I've begun the process of easing into all grain from extract brewing, and in doing research I've come up with some potentially conflicting information. In my "Joy of Homebrewing" book he keeps referring to 'high enzyme' 6 row as a base malt. However in my internet research I keep...

Thanks everyone. After scouring for authentic (or at least what are claimed to be authentic) pre, and shortly post-prohabition era recipes, it overwhelmingly seems that you're right on the money. 6 Row malt & Cluster hops seem to be very popular for the era. I've got another bump in the road...

My in laws used to own a large brewery in Louisville way back in the day, which naturally interested me. I managed to nab some recipes from some long lost stacks of paper and want to replicate the recipes, but it's proving more trouble than I imagined. They call for "American Malt" along side...