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That's kind of what I was hoping for. Different, but it's got that humm. Yeah. Give me another, that's sort of ****ing refreshing thing about it. Been taking some pictures of the gingerbeerplants as they come along. It's kind of meditative watching bits of ginger rise and fall as the...

Made some revisions. 3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 32.9 % 3 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 32.9 % 1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 4 16.4 % 10.0 oz Wheat, Flaked (1.6 SRM) Grain 5 6.8 % 8.0 oz Rye Malt (4.7 SRM) Grain 6 5.5 % 1.00 oz Summit [17.00 %] -...

It's pretty straight forward. 2# equals 2 lbs. 2, 3# equals 2 - 3 lbs. From the "how to brew" perspective. This is not really a saison. It's just using that kind of yeast because I'm pretty sure my base temps will be in the mid to upper 70's during fermentation. From there on in, it's...

Thank you on the knowledge. Wondering, on the brew day recipe part. I am using about 4, 5 lbs of wheat in it. 3# white wheat, and about a pound or 2 of caramel wheat. It is only the flaked portions which are smaller. Should these flaked bits be ramped up. Not really going for noticing...

At smokinghole. At the base, (I guess) this is a (ginger wheat) farmhouse ale. But, also. Learning. I think there are mouth particulars the wheat can take up with the gingerosity and overall hop billing. Putting some rye in it as well. The fractional is to get a base. GBP? My hopes...

Thanks. Will update, and also dry hop right before bottling. I want more of the wheat and some rye bite coming in with the ginger. Keep a ginger presence through out. I like ting, or tradewinds. Ginger beer, but there's a lot more going on. I wouldn't impart it with ginger until...

This is my first time trying on a recipe for scratch. Have used kits and done some additions within them to get something I wanted out the beer. So, has anyone here tried to introduce a Ginger bug into their recipe? I'm thinking about trying it out on a farmhouse inspired beer. Let the two...

continual means I'm adding over the ingredient over the course of that timeframe. I'll move some of the billing around. thanks for the suggestion on the 2 row. No, have not done full all grain. partials, late additions is about as far in as I have gotten.

Nothin?

That's great.

This is my first time trying on a recipe for scratch. Have used kits and done some additions within them to get something I wanted out the beer. So, has anyone here tried to introduce a Ginger bug into their recipe? I'm thinking about trying it out on a farmhouse inspired beer. Let the two...

Bottling too early is not in the prospects. Opened to early, or just shouldn't have bottled it period are my hunches. We dry hopped at two weeks, and it was basically flat in the fermenter and bottled just over a month out from brew day. I've had several others from the same batch (a brewers...

Cracked open a valuable learning experience as that first beer of the day. Watch that trub at the end of your bottling. :( As you were.

Thank you. Got mine Monday. Only got two, and they weren't marked. Care to divulge?

I'm thinking it'll be a good one, and big. And yes. I did have the beginnings of a blowout happening using the airlock. So out came the sanitizer and into panic mode I went to keep things clean and to get a blowoff tube in place. Love the Founders Red's RyePA. Solid beer.

I've learned that no matter how many times you read the recipe, you should read it again just to make sure you're doing it "right." I've also learned, it's good to be more careful with muslin hop sacks. I had one start to catch on fire because it wasn't knotted to the brew kettle and I had...

Are you using electric or gas? Electric takes too long imho and does not have the amount of control gas does. Always use the large burner. Bigger footprint, better boil less problems for hotspots when you're adding the LME. You had a gentle rolling boil. That's a good thing. NO boil over...

Thanks for the help. As in my OP, my guess is the wort post cool down and prior to racking was in the 3.5 gal range. & Correct, we jumped the gun and I did the og prior to topping off to 5 gallons. That detail is in the memory banks now. Thank you. The lme is Briess Rye: Base Malt...

I store mine in the kitchen underneath the counter and my place is always between 60 - 68, and have yet to have a problem with either carbonation or bombing bottles. The two most recent batches; an extra ipa with a 6.8%abv and a milk stout with about a 5.4%abv both had carbonation in slightly...

I've a few questions about a recipe that me and my brew buddy put an addition on. It's the fifth batch, so we figured it's time to start stretching outside of the recipe to see what fits and what doesn't. So, as a base the recipe was pretty much the Brewers Best Rye Pale LME 6.6# CBW Rye...