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I would really like to support my local homebrew shop, but the more I think about it, all LHBS "near me" are at least one hour away. Factor in gas, and it makes much more sense to order items online. I still make trips to two to three stores in my area, but that often means a roundtrip of 3...

Hessen is particularly known for Apfelwein. I know it‘s not a beer recommendation, but you are in the area for Apfelwein, so you might as well check it out.

The flaked wheat goes in the mash, not the boil. If you like a dry beer, mash around 146-148.

A local brewery in my area used to make a very tasty EST (an ESB with Earl Grey tea) that was quite tasty. The bergamot was a nice addition to the hops.

Signed up. Have only used Pub yeast. I want to try others but I like Pub so much I just keep buying it instead of other varieties.

Great photos. If it‘s any consolation, you are not the first to have had this experience AND you won‘t be the last, either.

I live in western Mass and can’t get Trillium or Tree House unless I visit the breweries. Alchemist I can’t get either. Sip O Sunshine I can get in Connecticut (it’s actually brewed in CT). Does anyone know if Bissell distributes outside of Maine?

Wien

Oslo

Entered!

I would think with those hops I would not use a German Hefeweizen yeast. Go more with WLP 001 or if you want a German yeast, use a Kölsch or Altbier yeast like Wyeast 1007. or, if you like a little fruitiness, Wyeast 1028 or 1318.

I am in western Massachusetts. Last week I harvested Mt. Hood (50 g dry) and Cascades (1 kg dry). My Columbus was amazing last year and this year had no cones at all.

I lived in Lancaster County (Leola) for 7 years (middle school and high school) before moving away to college and jobs.

What part of PA? imasickboy - what part of Lancaster County?

The brown malt from centuries past had diastatic power. Brown malt today does not and is a completely different malt. My advice is to use it sparingly. My favorite recipes using brown malt have me leaning over the mash tun whispering “brown malt.” That’s the usual amount I like adding.

There are all kinds of historical beers including grodziskie (spelling is probably off), Gose, Lichtenhainer, Braunschweiger Mumme, Lithuanian raw beers, Sahti, German porter, gruits, American styles like Albany Ale, Kentucky Common, etc. also take a look at Randy Mosher‘s Radical Brewing as a...

Try using some Red X. Used it in my Rye IPA this summer and the color came out great. For mouthfeel, rye should help you out. I use about 3 lbs in my 5 gallon batches, OG in the 1.060‘s.

I wouldn‘t use any crystal malt. I would rather replace it with malted oats OR go completely on the other side and use cane sugar. No need to purchase corn sugar.

Also, a really good place to stop by is Jack‘s Abby in Framingham, MA. Not only do they have excellent Lagers, their barrel project next door is great. They call it Springdale. I recommend the Kriek Mythology.

Last year I made a few extract batches. Both were heavily oxidized and had a noticeable extract twang. I dumped both. There is a guy in my Homebrew club who makes great tasting extract beers. For me to make great tasting beers, they have to be all grain. It pains me to spend so much money on...