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I've been playing with the idea of getting some of the normal roasted flavors you would get from a stout or Porter and trying to impart it into a lower srm beer style, but the tricky part is I do not want too much of the color to come through. Anyone of any ideas on how to possibly attempt or...

I have to do the unthinkable today, dump 2 batches. Fml. After my big brew day with my friend, my dunkel and porter began smelling very sour in secondary. I decided to bottle anyway just in case some aging would mellow it out. So far it is still sour taste and smell. I can't think of anyway to...

All-grain 5 gal batch Porter Recipe Pale malt 5lb 2row 5lb Chocolate .75lb Wheat .5lb Crystal-120 1lb Mt.Hood 1oz at 50min KG 1oz at 30min Saaz 1oz at 15min Unsweetened cocoa powder 4oz at 10min Fresh mint leaves at 5min London yeast -porter is still being conditioned in bottle, trying this...

I was just reading about this old brewing technique in Radical Brewing. Has anyone attempted this? I think it sounds like an interesting experiment.

This Saturday is the big 5 batch brew day. Will be brewing espresso stout, thin mint porter, dunkelweiss, IPA, pumpkin ale, and Apple pie( of the shine variety). This will take all day which give us time to clean some bottles. 2-3 batches will be kegged and remainder bottled Going be a good day

Just started reading Radical Brewing today. As I always read my books multiple times, I was just curious what some other people thought were the best or worst parts of this book.

I'm working on a blackberry porter recipe and I'm trying to figure out the best time to add the blackberry. Would it be better to steep in the wort after flameout? Or in secondary?

Just thought I'd give a heads up on a nice list. BYO September 2013 issue has a nice section on yeast including an informative list of over 200 types of yeast. Hope this helps out, I'm still over reading mine

My friend and I are having a big brew day in a few weeks. Planning to brew six batches total. One of his recipes is for a coffee stout. He is planning to add the coffee flavor at flame out. Is this the best idea? Grounds? Whole bean? Appreciate the help

I just got done bottling my IPA in mason jars. Forced carbonated them with my buddy's legging system. Tests amazing, hopefully it won't get mixed up with moonshine apple pie. Anyone else try to bottle with mason jars?

Has anyone had the chance to attempt a brew using wild rice as a supplemental grain? I have read bits and pieces about it, but nothing really specific. If anyone has some input, I'd greatly appreciate it