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I'm feelin' the need to clean

After 3+ years of brewing and impending nursing school graduation, my wife surprised me by naming my brewery and making a logo. YAY The blue banner holds the name of a given brew to make bottle labels and she put some on magnets for documenting the fridge for what in the kegs.

I can't seem to figure this out. What grain(s) do I need to use to get a beer to have a "reddish" color? I just keep getting shades of amber.

We made our trip to C-Ville a few weeks ago. Went to the South Street brewery. Great food! Not so great beer. Especially the hefe. We're going back in October for a longer trip. I'll try these other places. Thanks everyone

Thanks guys! Sounds like I'm going to have fun checking it all out!

Going to have two days in Charlottesville, Va. What pub(s) is a must? Suggestions please. Thanks!

This is quite intriguing. Are there any issues with the heating element coming in direct contact with the wort? Scorching? Excess carmelization?

Thanks for the info and research. All seems to confirm my thoughts and suspicions...gonna go with my initial thoughts on pils/wht/munich. Much appreciated.

Decided I'm going to brew a Kolsch next, so I began the recipe formulation with Pils and Munich, etc., and in the middle of the process I found some of the vendors now have a "Kolsch Malt." Any one have experience with this malt? How does it taste? What ratio Kolsch/Pilsner is...

That should work out right nice, especially if you do the sparge-only on the black malt. Let us know how it turned out.

Kaiser has a real nice Alt bier that's 89% Munich. Kaiser Alt - German Brewing Techniques

You guys are making me feel better. I thought I was behind the curve when I brewed mine 2-3 weeks ago. Had a b$%&h of a time finding the Oktoberfest yeast strain on top of it.

That's absolutely Gross!

Last Nov/Dec I decided to be lazy and try Five Star's 5.2 stabilizer. Each of the beers where I used that have a strong sweetness in the finish. I've been racking my brain to see what else I might have done consistently across these beers and that seems to be the common element. I've since...

I've been happy with Midwest Supplies since I got started in brewing. Also, William's Brewing also sells coffee roasting items.

That was my first thought, but it seems to be a step done before bottling or kegging, something of a secondary.

I've been reading about German/Bavarian wheat beers. One suggestion is to put it on a small amount of lager yeast for a few weeks after the primary. Generally with a small addition of fresh wort as well. Anyone every tried this? If so, any benefits to the effort?

2008 = 70 gal 2009 will most definitely be less as I start school part time in January.

Yesterday I brewed my 14th batch of 2008; 70 gallons! When I first started I questioned having to make 5 gallons at a time, wondering what I would do with all that beer. I thought, at that quantity, I'd brew maybe 2 or 3 times a year. Luckily, I really don't drink any more than I ever...

I have one pack of WYeast 1007 German Ale Yeast in a 2L flask in 1L of starter wort. Twice now it has overflowed the flask. This is my first time with this yeast, is that normal for this strain?