Finally brewing your rye pa, been putting it off to long.
I found slight differences in the recipes online and gravities and such.
One thing is the gypsum, do you add that to the mash or to the boil?
I have a pretty good neutral water profile
This is probably the best beer I’ve made in my limited all grain brewing history. I’ve got the goods to his Old Stoner recipe sitting around as well now
There are multiple reasons why Denny is “The Man” -
- his willingness to share his knowledge
1a) Denny’s Favorite 50
1b) Old Stoner Barleywine
1c) Rye PA
and countless others, I’m certain
+1. How bout the “Conn Batch Sparge”. Got me goin’ strong
