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Anyone tried this? Been looking more at Munich as a base malt and interested in a Roggenbier style. I love baking with rye and almost never think to brew with it. Yes, I am aware of its stickiness and flavor. 5.5 gal All Grain BIAB 7 lb Rye Malt - Briess 5.5 lb Munich - Briess Bonlander 10L...

Hey all, did a quick search and didn't get much. I'm pet sitting for a few weeks and the budgie parakeets I'm watching over are being a bit stubborn with me. I wonder if I could bribe them with some spent grain? Anyone know if there's any issues with that?

Apologies if wrong forum, feel free to move. Addison's Homebrew Provisions in Fullerton, CA, is on a Liquidation Sale. Just got the email last night. They're closing when it's all cleared out. A damn shame. Out of the 3 shops near me, they were the one I felt most at home in, and was fine with...

Found a couple of holes in the bottom of my grain bag after yesterday's brew day. Granted, it was a generically large bag from the LHBS and wasn't that expensive, but it has tackled every batch so far in my first year of brewing. So as for a topic, how long do you keep a bag? It probably...

Subtitle: How screwed am I? I try not to post panicked topics, but I am a little concerned. I made a Märzen after testing out my temp control system. Then a heat wave hit the day I pitched. Best I can keep it at is 66F, but it has been steadily there with no fluctuations. My original plan was...

Hey all. When I was browsing tbe recipes here and elsewhere for Berliner recipes, I noticed that, once you go through all of the variety of souring techniques, that often times the Sacch yeast used was something clean like US-05 (or something Brett, but I'm not crazy about those.) Nothing...

I recently brewed a farmhouse ale off of a friend's recipe and yeast, and later learned it was 670, which contains some Brett. I pitched in primary, (can't secondary if I wanted to.) Older threads had a lot of mixed ideas about how long of a primary for this strain due to the Brett and...