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I used to love using brown sugar in darker beers that needed a thinner body.

Regardless of my poor choice of intro, this has still turned out to be a good discussion. I had an oatmeal stout that probably (even according to the brewer) had too much oats. I returned him a porter that had no adjuncts, and I preferred it and so did he. I used (because the Mrs got it on...

The idea of this thread is 'what can we learn' or at least 'what does xyz bring to the table '. The cheapskate comment was that most of us started on the home brew bandwagon. Most of us stay because of the craft. You get some awesome beers at case swaps you never heard of except for brewers.

I'm not so skint to need rice from a $$ POV. But I do like a rager (I prefer Tsingtao draft white label over the green label we get here) on the odd occasion, some British beers and Irish Reds use some adjunct per BJCP guidelines, so I thought why not ask the question. There are some beers...

Grammar Nazi alert and OT alert: Yourself is one word. This is a topic on cheapest adjunct. In some beers adjuncts are a necessary part of the process, not a price driven thing. A number of American beers being the obvious example, as well as some Belgians viz invert sugar. I thought I'd made...

Weizen beverage. For 20ish L, fits into NC cube. 2.5kg Wheat Malt 2kg Ale Malt, Gladfields .5kg sloppy white rice Willamette to 18 IBU at 60 mins. WY3068. 10m at 45 degrees, 60 minutes at 63 degrees Mash out 78 degrees. Overnight at 40 degrees for slight kettle sour.

Given, as homebrewers, we are either cheap, were cheap (and that's why we got into this hobby), or are assumed to be cheap, I thought I'd see how cheap we can be. Rice is a great adjunct. I actually like it in some commercial varieties (Tsingtao white from Asian countries I love), and obviously...

I found I got the best efficiency with the lauter. I have a portable electric stovetop you can have. Not pretty but does the job. It'll do the 2nd pot.

Something slightly different, cider. Buttloads of Aldi shelf juice with WLP funky cider yeast. IICBS i think I might do a weissbier with a teeny lacto kettle sour overnight.

And search 2 pot stovetop AG with lauter. I put videos on how I adapted this system to what I had.

Where are you located? I have a spare 19L big W pot, from converting to using an urn.

Might (and I mean might) get away with no temp control in winter but never in summer, Saison excepted. Welcome aboard, this place is crazy.

Should see if SWMBO wants to break out the Easy Yo again. Thanks heaps, I'll have to obtain a culture.

A couple of tablespoons of Greek Yoghurt?

Another necro thread. After sucking at my first attempt in a 2 or 3 day sour with a handful of grain method, I kinda want to have another crack. For several reasons, including: 1. I like Brett beers now, whereas I'd never tried them 3 years ago. That got me on the slippery slope of sours...