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Interesting, I do have some flaked wheat lying around, might just steep that for a bit then add the starchy result.

There are still a couple of places that ship all grain to your recipe that you enter but obviously you need to enter the recipe.

I brewed what will go on to be a fruit sour. I'm using a two stage process where the wort is fermented in the primary with US-05 before being transferred to the secondary with a hit of lacto, pedi, and Brett then left for 12 months before fruit is added and further maturation takes place. I...

I was planning on cracking the first one some time around Christmas to give it enough time to mature.

Afternoon, sorry didn't notice you'd responded. It was 4.2 kg base malts 14 litres Mashed at 67⁰C for 60 mins with 8 litre post boil volume and 500 g dark candi syrup as a flame out addition. In the end it get going a bit better after this post and I bottled it yesterday after 3 days at...

I am currently brewing a very high OG style beer (OG 1.162), I pitched at a rate of around 1 million cells with an appropriate alcohol tolerance/attenuation white labs liquid yeast. The lag was approximately 7 hours then activity began. I have held the fermentation temperature at around 21⁰C...