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Thanks for your thoughts. I like to use tinctures to add flavoring to my beers, but have only done this using a bottling bucket, which introduced O2 at will. I think I just might add it using the dry hopper attachment like mongoose and see what happens. The only issue I can see is when I'm...

Have you ever tried to drop in flavoring, like a tincture, using this method? I have this set-up for dry hopping, but was wondering if I could also use it for dropping in some flavor. I'm just worried about purging the sight glass with liquid in it as I feel it would make a huge mess and...

In please.

I'm in!

I made a Habanero IPA where I made a tincture and used that for my heat. I took 3 habanero peppers, diced them up (seeds were taken out) and put them in vodka for a couple weeks. On bottling day, I drained the peppers out and added the tincture to the bottling bucket until I got the heat I...

Perfect.....thanks for the help!

I just brewed a session IPA yesterday. I plan on dry-hopping this beer in about 10 days. I want to use a corney keg as my secondary vessel as I'm trying to develop an O2 free environment all the way from primary to kegging. For those that have used a keg as a secondary vessel for dry-hopping...

I just made a Red Rye and used 8 oz of rice hulls in a 5 gallon batch. This batch had over 20% rye and the rice hulls helped to prevent a stuck sparge. I don't think I would go over 8 oz in any 5 gallon batch, IMHO. A couple of things to keep in mind....rice hulls will absorb water in the mash...

I like this idea....I think I'll give it a shot! Thanks...:mug:

Absolutely!! Rice hulls for sure....as a "just in case"!

Thanks for the support! I can't wait for this brew!

Here are my updated percentages for the Red Rye Ale: 65% Pale Malt (2 Row) US 10% Caraaroma 13% Flaked Rye 12% Malted Rye I want this to be somewhat "red" so I'm keeping the caraaroma in. Any thoughts? Thanks for the advice! Tim

Great, Thanks! I will up the % to around 20-25% and will still definitely use the rice hulls, more as a "just in case" scenario!

I am planning on brewing a red rye so that's why the caraaroma is in there. I will take out the caraform then since the rye will get me the head retention I need and up the rye amounts then. Would you keep it as a single-infusion mash with 20-25% rye or would a protein rest be needed? I...

I am planning on brewing my first batch this weekend that includes rye. I am using the same grain bill as the Raging Red Irish Ale by Mysticmead in the recipe section of HBT, except I'm adding rye. I would like to add both flaked and malted rye, as I've read it gives a great rye flavor. Below...

This recipe is so good that I am going to brew it again next weekend but this time I'm adding rye. Not sure if anyone has added rye to this recipe yet or not? If you have, what were your results/percentages? Here is what I'm thinking as far as percentages: 65% Pale Malt (2 Row) US 10% Caraaroma...

No reason that I can think of. I've brewed this beer 3 different times and left it in the primary no longer than 10 days before kegging! All 3 batches came out wonderful! You should be good to go.....enjoy

I brewed this for the third time last Friday and bottle/kegged it today. My OG was 1.063 and it finished at 1.001! I intentionally shot for a higher OG so I could get this over 8% ABV. Sure enough, that's where it's at! I fermented this batch differently than my first two. The first two I...

60 minutes here! All 3 times I've brewed this.

That's a great article. Thanks for sharing!