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I’m looking to do a simple Rye ale with rye extract that’s 70% 2 row, 20% rye, 10% caramel malt It will be a 1.5 gallon batch. I plan to us US-05. I don’t want it too hoppy. What would be a good hop to add?

Im about to do a 1.5 gallon amber ale brew. How much Maltodextrin should I add? Also at what point?

Would 1.5 gallons in a 2 gallon fermenter bucket give it enough head room?

What is the difference in the 2006 version and newest version?

Any one gallon brewers? I’m thinking of starting to do some 1 gallon brews. I find I can’t drink my 3-5 gallon batches quick enough. I think 1 gallon batches would be more enjoyable and I could brew more often.

Has anyone made a super simple extract amber? I'm wanting to do a 1 gallon batch on the cheap. I was thinking 1 pound of amber dme .2 ounces of cascade hops for 60 minutes and some sort of ale yeast comments?

I am currently fermenting a Belgian Rye Witbier. It contains mostly wheat and pilsner malt with about 15% pale rye. I also am using a belgian wit yeast. I am wanting to enter it in a competition so i can improve and get feedback. Will it fit under the Wit category or will i be spinning my wheels...

Does anyone have any insight on the new anvil fermenter bucket that comes out in November?

Ill be making a Belgian Rye Wit beer soon. I really don't like the inconsistent carbonation i get from adding the boiled sugar water to my uncarbed beer on bottling day. If i added a domino sugar cube to each 12 ounce bottle would that be sufficient for that style beer?

How accurate is brewgr when making a recipe? trying to formulate at 3 gallon recipe and im not sure how accurate it will be.

About to get into BIAB. Ordered 30 quart turkey fryer on amazon for $12. Question is I want to hear strike water in pot then mash in ice chest . Do I have to have special rectangular bag or can I just get my grain wet and close bag and let it do its thing for 60 minutes?

First and foremost I'm pretty new at brewing beer. I've only got 3 brews under my belt. Currently I have a Cream Ale fermenting. In a few weeks I'm wanting to start my next brew. I'm wanting to do a Rye Ale. I'm thinking of using 6.5 pounds of rye LME and 1 pound of gold Dme. My question is...