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Rye at !/3 the grain bill is exactly what I use. If you're looking for "rye-bread" aroma and flavor, start with a tsp. of crushed caraway seeds in the last 10 minutes of the boil. See if that works and adjust on the next batch. However it goes, let us know.

Here's how I do it. The Insta-Pot has some advantages. https://crescentcitybrewtalk.com/pressure-cooker-decoction/

My sources say it comes from Wissenschaftliche Station which is a yeast bank in Munich. Their designation of the strain is #308

The article I referred to is by Mary Anne Gruber at Briess.

When I first started brewing, it was indoors on the stove top. My wife had no problem with boiling wort until I dropped in the hops. It didn't take long until I moved outside. I started with a Bru-Heat setup and eventually settled on a propane burner and S/S kettle.

I read an article written by a woman with Briess Malting on the subject of Cold Steeping. I think it is on their website. Definitely worth the read.

I wrote an article about cold steeping some time back. It might bring out a few facts and clear up a few thoughts. https://crescentcitybrewtalk.com/cold-steeping/

Boys and girls, it's all about technique. I would venture to say that DBhomebrew pays attention to detail and doesn't try to rush every detail of his brew day. Well done!

I used to be plagued with boil-overs. I used my long handled spoon to stir the foam back into the wort and that seemed to work. Sometimes I couldn’t keep up with the foam and I’d have a boil-over anyway. Then I got the bright idea of simply skimming the foam from the kettle to solve my hot...

Here are some old references – You decide. The American Handybook of Brewing 1902 THE DECOCTION OR THICK MASH METHOD “The initial or doughing-in temperature is about 28° to 30° R. (95° to I00° F). If hot water is run in, it should be done slowly and while keeping the mashing machine moving, so...

Many old German brewing texts say something quite different. The use of the term "dough in" in 1920's, '30's, and '40's may have been misapplied.

Doughing-in is an old traditional mash step but the term is normally misused today. With under-modified malts and decoction mashing, it really was a big deal. The original dough-in was just that – a minimal amount of water was added to the grist and it was kneaded like bread dough. Many...

Those times cited are for the decoction boil. After the decoction mash, the lauter and sparge are conducted before the main boil commences. This is why many brewers eschew a decoction mash as it really takes some time. However, keep in mind that decoction doesn't produce more malt flavor but...

S-23 is the RH strain from VLB in Berlin. I've gotten my best results from it at just under 50 F.

If you want to do a 100% Brett ferment, use the WLP-644. The WLP-645 is the Claussenii strain which Claussen discovered in British Stock Ales and Barleywines. The WLP-644 Brett Brux Trois works fine for single yeast usage.

I've got several articles on my site which cover the use of non-gluten grains. One you might find interesting and possibly useful is: https://crescentcitybrewtalk.com/brewing-of-kaffir-beer-in-northern-rhodesia/ Take a look and see what you think.

Sure, send me a link to your site.

I would recommend for a recipe like that, to mash in at around 118 - 122 degrees F and add a few drops of CellarScience Glucabuster. I"ve done wheat and malted oat mashes at 100% without stuck sparges. If you believe that malted rye is sticky, try raw rye. It will give you a whole new...

Rye is one of the grains that almost requires a step mash. The beer does much better with a step mash when brewing with rye, oats, etc.

When I started brewing with rye some 25 years ago, there was nothing in print telling me how much to use. Through trial and error, I determined that if you aren't using at least 20% rye in your grain bill, you're wasting your time. In my favorite rye recipe, 1/3 of the grain bill is rye...