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You are correct sir! I'm not one for correcting folks because most people just argue but English Brown Malt can indeed be used as a base. Historically, browns and stouts had a lot of brown Malt as part of the base grist. It's not ideal compared to modern malts, but definitely do able! History...

I use glass bottles (12 & 16oz). I rinse bottles as they empty with hot water and store in a cupboard. Day of bottling, I fill with iodophor solution and drain. Bottles sit upside in dishwasher racks while I set up. I also bottle in my kitchen so I'm able to just grab them from dish rack and fill!

Awesome thanks for the insight! Brewed many batches but this is my first brown/amber ish. I'll probably just go as is but nix the brown sugar. As for the Brown as the base, I'm not necessarily looking for a proper, classic brown. I am looking to harness more of the biscuity, toasty qualities...

Second thought occurs, would the addition of the oats help counteract the dryness of the brown sugar?

I was actually wondering that myself. It's also a tad light in color, technically, but I'm not too concerned with it being true to style. I haven't worked with brown sugar much yet either.

Partial Mash 5 gallons 3lbs. Light DME 3lbs. German Munich 1lb Victory 8oz Flaked Oat 8oz English Brown (Coffee) Malt 4oz Brown Sugar 2oz Kent Golding pellet @15 mins 1oz Kent Golding pellet @ 45 mins British Ale OYL 011 5.5% IBU 28 SRM 16 Thoughts or recommendations?

Hey guys I'm still brewing in OC! Getting back into the forums too. Let me know if any of you want to get together and talk beer! Arch bridge Taphouse is a good place to meet.

Thats a typo. IPA is correct. And i just wanted to play with the yeast a bit.

So maybe swap mosaic and dawn?

I'm working on a simple BIAB APA right now. 3 gal batch 4 lb 2 row 2.75 lb Dark Bohemian (similar to munich) .2 oz cryo mosaic, aa 24% @ 35 .5 oz so. dawn pellet, aa 13% @ 25 .3 oz citra hops, alpha 12%@ 15 .5 oz citra dry hop on day 4 Irish Yeast @68f for 9 days OG 1.057 FG 1.014 ABV...

So I have some Dark Bohemian Floor Malt to go through. I also have a small amount of carapils and chocolate malts. Has anybody had success with a grain bill of 100% Dark Bohemian Floor Malt?

Germany is going to take the FIFA Cup again! Undefeated thus far!

Cool thanks. Yeah I'm gonna skip secondary. I want some sediment in there. I prefer unfiltered, cloudy brews unless it's a pils or a pale.

Has anybody trapped their own local yeast/cultures? I have to grab my mason jars from my father's house, but I have 2 experiments going so far. Jar A: oats, honey, chopped raisins Jar B: oats, honey, dried cranberries Both jars were sanitized proper; dried fruit was placed in bottom of...

Update: OG was 1.081 FG 1.016 ABV is around 8.4% It's been in for 9 days now. I'm thinking I can bottle after 14 days and let it bottle condition. No secondary, I want some sediment. Thoughts??

This pumpkin ale has been in the fermenter for 4 days now. I've never had to use s secondary. Any suggestions on when and how long I should put it into the secondary fermenter?

I'm thinking King Gourdy or Autumn Night??

I have a pumpkin ale I need help naming. 2 gallons 3# Pilsen DME 1# Dark Bohemian Floor Malt 2# fresh pumpkin(oven roasted) 2oz Chocolate Malt 14g Hallertau pellets @60 Cinnamon, cloves, molasses and pie spice all @10 OG 1.076 FG approx 1.023 ABV 7.4 IBU 25 SRM 27 Stats...

Looking for local home brewers to chat and exchange with. Anybody near Oregon City/Gladstone?

I'm in Oregon City, hoping to find some local home brewers to chat and exchange with.