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i have used a couple hundred #'s of Gambrinus ESB and it is my 'house' pale ale malt. much more character than NW 2row and a bit more delicate than the bag of Crisp MO i tried(which seemed to be about half gravel, don't know what was up with that). used mostly for ~1.050 OG pale ales with...

yoopers dead guy recipe has made me respect all things 'non-guy' about brewing.

jeez, makes me happy to live in Oregon. of course i guess i could put that up against our incredibly restrictive laws about using your own property... ain't no free lunch i suppose

that is a pretty brew! i must create.....

gonna bottle a 60/40 pils/wheat malt hef this week. about 20 ibu of spalt in it. US05 yeast. My wife wants a raspberry wheat and they sold me a 4oz bottle of raspberry extract that i am supposed to add at bottling time. the question is, how much of this stuff am i supposed to add for a 5gal...

the brown will take center stage....

although a cruel train of thought it would have to be Newcastle, but only out of an unbroken 12 pak

lid on = boilover and a huge mess

i checked it one time out of curiosity and it was 2 points

i let it rest in a paper bag for several weeks. still have it in a ziplock, i think i will see how it is......... back and yep still pretty strong. kind of like 3/4 biscuit and 1/4 black patent. a lot of it was my own ignorance i think though. a little bit goes a long way. i used 1/3 of the malt...

with how active nott is it might be fun to see someone make a big starter. might have to register it with the BATF though :)

my experience was the same as CB's. i made the brown malt myself and that may have had something to do with it though. i was flying blind.

love those gambrinus canadian malts!

that much brown malt will definitely be a major factor in the flavor profile

i would use 3/4oz of the perle for 60min and 1/2 oz of the tett at 2 or 3 min. they work well together and i like a bit of aroma with my hefe. i use spalt but tett is nice too. as in all things that is what i like and you might like something else.

i do remember thinking why i didn't pick up a couple #'s of DME when i was mashing without the lid on the cooler.....

i have done 14# with 1qt/# and it can be done. i use a braid system though. completely full. did 2 batch sparges and added water to get to my 6 3/4 gal boil point.

i have found that it depends on what you key into. as long as the basics are there, sanitation, reasonable ferm temp etc it depends on each person. for me it is the hops, i simply can't stand a brew with a lousy hop profile(not bitterness really). if you can give me that then i seem to be able...

in no particular order Rouge arrogant bastard tastes like i brewed it myself Grolsch, the original light beer Newcastle brown, out of an unbroken 12 pack please! Sam Adams original lager, makes one believe in mass marketed beer again blue heron or IPA from bridgeport almost any beer from...

isn't that the beauty of HB? i don't like munich in my esb and others like 30%. i don't think carapils should be any where near an esb and others like it. a # of sugar or corn in the brew like the british, good-oh mate! or go american and never let corn or sugar near the brew, perfect. after a...