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Just tried a small batch craft brew by Shiner called Ryes and Shine. It's delicious. The label says they used German Rye, Chocolate Rye, caramel and 3 different hop varieties. Dry crisp finish with a hint of sweetness and roastiness. I've attempted searching a recipe and shot off an email to...

I'm looking to brew a good American Brown ale to serve at my wedding. Any suggestions? I own Brewing Classic Styles and have heard Janet's Brown is great. Just looking for some suggestions from those of you who have brewed this style a few times. I do all grain 5.5 gallon batches.

I never have much luck searching on here and haven't found much regarding this. Just making sure I'm on the right track. I don't have a keggerator so I've carbed my keg to the recommended 32 psi for 70F. When I put this on ice for a couple days. I need to bleed the head space. Set it at 12...

Thinking of using an old fridge/freezer as a ferm chamber. My question is, has anyone measured the temperature inside the freezer while the fridge is set to say 64F? I would assume it stays 20-30 degrees cooler or so but then again, thinking about how the fridge works it might only be a few...

My old washer just gave up the ghost and I had to break down and by a new washer/dryer set. Now, the washer works just fine, that is if you don't mind flooding the wash room out. I was wondering if I can salvage the motor to use for a malt mill? Will this work, have others done it? Also is...

Just a quick rant. I am completely done with my LHBS. It kinda sucks because I try to support local small business but if you can't provide a quality product or at least occaisionally sweep the floor then I'm not providing business. I get this weird plasticy, soapy flavor in my brews when I...

Trying to formulate a simple tasty American style wheat with a bit of rye crispness/spice. Let me know what you think. Should I add a little more rye? Don't want to overpower it. Threw the Saaz in there because I have 1/2 oz. in the freezer and need excuse to use it. Thanks for any help...

I bottled an AG cream ale about 12 days ago. I tasted one about 5 days after and it was, what I thought at the time, on the way to being one of the better beers I've made. It was crisp and smooth with good flavor. I tasted a couple last night and all though much more carbed they have...

I brewed an AG American Amber a few weeks ago. It was a small 3 gallon batch that contained 1lb of caravienne and .25lb crystal 120. .25lb toasted 2 row and several lbs of 2 row pale. I broke the hydrometer prior to brewing that day so I don't know my OG. Should be around 1.052 or so...

Had a minor unforseen interuption in my brew day yesterday. The stopping place I found myself at was just after sparging. I did not want to start the boil because I didn't have time. But, I didn't want to let the wort just sit there either so I heated it just to almost boinling and placed the...

Is there any issue with mashing my grains in my 5 gallon SS pot and placing the whole thing in the oven to maintain temps. Then dumping the mash into my little MLT I built. Would the pouring cause hot side aeration or any other detrimental effects, or is this even an issue?

Can get two half kegs for 50$ a piece, supposedly in good shape. Sound like a good deal? Was thinking of using them as fermenters or lagering vessels in the future. Same price I can get 3-5 gallon carboys or a whole butt load of "Ale Pails". I hate spending money but these seem like...

First, I notice that in alot of Jamil's recipes and others I have seen he might use say .5lbs of 40L and .5lbs of 120L. Why not just use 1lb of 80? Does splitting it create a more complex or different taste? In Jamil's book he also talks of simplifying recipes. So, just a little confused...

First gen was from some left over stuff from BM's Centennial Blonde that I added a little chocolate malt to. It's pretty good and kind of reminds me of St. Arnold's Amber, which I really like. So, in that spirit I am trying to brew a close cousin perhaps of that brew. Maybe just a...

Made an amber ale today using my 3 gal. MLT I built for PM batches. I had some grains left over from making a PM version of BM's Centennial Blond and added some medium crystal and a couple ounces of chocolate plus the leftover hops. This was a 3 gal. batch by the way, I can only mash about...

Can light belgian candi sugar be used to replace cane sugar 1:1 in a recipe or is there a big difference in fermentability and taste? Should it be added early in boil or after? It would be used in formulating a dark belgian ale recipe I found in a book. I am going for a noticeable sweetness...

Scored a free Sanke keg in pretty good shape the other day. Only prob. is it had beer in it for about 6 years. I have a hand pump tap that I hooked up and drained it. Couldn't bring myself to taste it but it smelled like whiskey. I pulled the valve/dip tube out and rinsed it out and gave it...

Hi, trying to put together a PM wit recipe to brew soon. Any input greatly appreciated. Kinda threw this together based on a couple recipes I've seen and a few things I already have. Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 4.25 gal...

After reading a couple of other posts I am a bit confused. When batch sparging and Beersmith or recipe calls for 168F sparge temp. does that mean heat the water to 168F or heat the grain bed to 168F. I thought that heating the actual grain bed to that temp. and letting it rest shortly was...

I am trying to convert an all grain recipe to partial mash and a good portion of the grain bill is Munich, Rye, and Roasted Barley. My question is can these be mashed without the base malts or do they need the enzymes from the base malts for conversion. Beersmith did not say anything...