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Quick question: i have an electric mash tun/boiler all in one system. The heating element can be regulated to a percentage of max. I have been playing with the idea of slowly heating i.e. a german wheat beer which has a lot of steps, slowly, making the total mash time the same, only rising the...

Hi! I have a setup that allegedly only takes 15.5lbs of grain, although the total volume is 8.5gallons. This is due to a stainless steel tube inside With a false bottom making the grainbed to compact and problems With stuck mash if i understand the threads on the forum right. I have a...

I'm currently in Germany at a friends (and fellow brewers) house, and the first day we went to buy a large case with a selection of german beers. I soon realised that the Andechs Doppelbock Dunkel is going to be hard to beat, and is now considered my all time favourite! When I return to Norway...

Hi, I need some help. I've been working on an excel sheet for calculating all aspects of my brewing (for fun/learning) and got a formula from Wikipedia for calculating ABV. This gives me roughly 4.4% for my last beer of SG 39 and FG 9. Beersmith tools tell me 4%. Which is correct? Why the...

Hi. Just curious to know all possible angles to "renew" the four ingredients in beer; what would be the effect of soaking i.e. wheat malt or two row, toasting them in the microwave and then adding a propriate amount to the mash? I've toasted in oven with amazing results...:-)

Hey. Looking to make a tasty drink and drive beer. Thinking about mashing at 158F, and using a low attenuating yeast to leave most sugars possible for a rich taste. What I cannot decide on are the ingredients. I'm thinking something around 2-2,5% ABV could be all right. And maybe a taste like a...

Hey. Need som help and input! Any ideas are greatly appreciated! I am going to make a small batch of Barleywine on the weekend (roughly 2-2,5 gallons). I've decided to mash in pretty thick, around 1quart/lb, and let this rest for a long time, before i drain and mash again With "fresh water"...

(Dry) yeast flavor profile vs fermentation temperature: Here is a thought I've been playing with for a while. I should mention i got this idea by coincidence after making a splendid wheatbeer-ipa-pilsner mix beer with us-05 yeast which I chose to ferment at 14C/57F. So here is my idea: We make...

Hi. I recently made a wheat IPA, with wheat ingredients as the body, and fermented "cold" with us-05 yeast. Ive never done this before, but the peachy taste from the yeast really mixed well with the taste and hops. It got me thinking. Does anyone by chance have access to or know about a chart...

Hi! I've been looking to take my brewing to the NeXT Level - meaning; I want to make an Imperial stout, a Belgian Golden strong ale, and possibly some more really strong beers. I've been thinking I want to see if I can push it Beyond 10%ABV, but I'd really like to do so With dry yeast...

Hey. I read an interesting recipe in a brewing book by George Hummel. He talked about combining elements of three styles - IPA, Wheatbeer and pilsner. The grainbill of a wheatbeer, OG and hoppyness of an IPA and the bitterness of a pilsner- preferably also fermented as cold as one can with an...

Hi. Just wanted to share a really amazing recipe that i luckily made. Got a lot of good comments from friends, family and colleagues. 4.35kg maris otter 0.3 kg flaked barley 0.25kg toasted malt - "John palmer style" - roasted for 15 minutes in oven @ 175C 0.3 kg demerara sugar (late boil...

Hey. Quick question. My LHBS is a tad far away, and i have two small kids. Time is a luxury. Will barley flour do the same job as flaked barley? It will in any case be 6% at most, and i use BIAB, so a stuck mash is really not an issue. Thanks for any comment you may have, fellow brewers :-)

Hi. Just made the great lakes xmas ale recipe (google it if its not familiar), only instead of the suggested yeast i poured my wort directly into the sediment of my last batch that i bottled while mashing. (Effective, huh?). Anywho...I started out at 1062 OG (yes, its a bad efficiency...), and...

Hi. Has anyone successfully made a german eisenbock? I read that it can Reach up to 33%ABV by first fermenting the normal way, then freezing it to take out water, and thereby increasing the percentage of alcohol. How can this be done? How will the beer be Carbonated, as I suppose you...

Hi. I have a question on malt i have toasted at home. I have used this chart for making different types: http://www.howtobrew.com/section4/chapter20-4.html I wonder what commersialt malts each type would compare best to, as I find it hard to plan a recipe in beersmith especially when it comes...

Hi! I am relativly new to brewing, but I've been reading John Palmers "How to brew" several times in between brewing sessions. I was intrigued by the chapter where he talks about toasting your own malt, so I tried toasting my own malt for a nut-flavored beer, and a porter with "brown...

Hey. Anybody tried adding elderflower/sambucus to a batch of wheat beer? Ive heard tall tales of such a beer in Germany... :-)

Hi. I have a german weissbier-loving neighbour. Just the other day he told me that the best wheat beer he ever tasted had "holunder" in it. Wikipedia says this is "Sambucus" or "Elder" in English, so i went Ahead and bought 100 grams of elderflowers on ebay thinking i'd make a batch. I...

Hi! I've made a couple of wheat beers in the past- standard 50/50 pilsner wheat... How about changing pilsner with rye. Any ideas? Anyone done it and can share som experience? I've made 100%wheat with BIAB, so a sticky mash is not an issue... could be interesting, right?