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Thanks to all that replied. I was able to order some for now but I'm going to try making my own soon to see how it goes

FYI you just got your LHBS an order of 50+ dollars, I ordered the syrup and some other stuff

Maris Otter- 8lbs.-53.3% Munich- 4 lbs.- 26.7% Caramel 80- 1lb.- 6.7% Special B- 1lb.- 6.7% D90 candi syrup- 1lb.- 6.7% Added after high krausen Spruce tips- 2oz 15 min boil Juniper leaves and berries- 2oz 15 min boil Hops at 60 to get 45 IBU- the variety matters little but i usually use Warrior...

Northern Brewer- out of stock, Morebeer- out of stock, Adventures in homebrew- out of stock, Austin- out of stock, Midwest supplies- out of stock. I've looked a lot. I also may get the D-180 and just use less or accept that it will be different this year, I really like what the candi syrup does.

I have a fantastic recipe that uses D-90 Belgian candi syrup. Right now I can't find any and need a substitute. I have considered making my own but after doing a little research on that I get the impression it will be a bit more complicated to get the exact same results than it appears at first...

Thanks

I'm making a milk oatmeal stout because someone asked. I created the recipe from my stock based on what I thought they'd like. On brew day I discovered my inventory was off and I only had half as much chocolate malt and roasted barely as I needed but I brewed anyway. As a result the beer came...

I didn't do this, I was making a suggestion to the OP

I am going to be able to get my hands on a small, 2.6 gal, used barrel. I have been thinking about getting one for some time but haven't due to cost. This one will be a deal but it's not quite ideal because it has been used for sours. I was wondering it it would ever be possible to use it for...

I believe they are still taking orders. Each grain will be in it's own bag

So in some ways you will have to try it to know if it will make much difference. I keep a high alpha acid hop, warrior, around to use for most of my first additions. Usually these additions make little flavor contribution to the final beer and switching one out for another is unlikely to result...

I sympathize with your anger at feeling cheated, especially if they used deceptive advertising like saying they only used microbes to sour, but I feel like your issues open up more problems than it solves. Like this Where do you draw this line between "real" and "fake"? Is it fake to add a acid...

I have never used a conical fermenter so I'm giving you my thoughts not experience, take it with a grain of salt and listen to anyone else who's actually done this instead of me. That said I see how adding from the bottom would lower the risk of contamination. I see no reason you couldn't...

My kids have never asked to help but they have asked about the process and I always explain what is going on and why I'm doing what I'm doing when they ask. I would totally let your kids help. I might even let them try a little when it's done. I often let my kids have a sip of beer or other...

Thinking about this I kept thinking of Bud etc but completely forgot about stuff like Olde English 800 etc! That's basically what this would be! To your first point, sorry, at that time I was apparently unable to think of that, to your second point, me too, yuck! While I like your way of...

:off: No, I'm not looking for a recipe, I'm curious if there's a reason not to flip the conventional wisdom of how much rice to barely to use in a lager P.S. ignore the frowny face in the emoji, there's only one off topic emoji and he looks mad, though I am not!

I'll start with the TL;DR- If making a Light American Lager is there a reason not to just use a bunch of rice and corn and just enough 6-row to convert it all? I know this leaves a bunch of other questions, like why they hell do you want to make an American Light Lager? :D So I'll elaborate...

I put 90% but it really depends on what you mean. I dump less than 10% due to infection etc so 90% is good enough to drink. But I experiment alot and not all of it is stellar. I would say 75-90% is good, but most of the rest isn't bad, it's just meh.

My 2 cents. You will definitely get some oxidation, if you are careful then the amounts will be low and likely make little immediate difference. However oxidization results in premature staling and the beer will not age as well as it could. I personally cold crash alot and have yet to notice any...

I use a couple of old chest freezers as fermentation chambers which are kept out in an unattached garage. I use a thing of Damp Rid to keep the humidity in check. However this is not always enough and I was wondering what others use to deal with the humidity. Sometimes during this time of year...