I've been wondering about the rye malt vs flaked rye issue, since I just had written rye on my grain bill, and a new guy at the LHBS got the grains for me. I just assumed he'd know I needed rye malt since I had shown him my recipe. As far as I know, both rye malt and munich have enough power...

I forgot to mention that I did sparge the grains by dunking the bag into 4 gallons that had been heated to 170F. Also, I thought rye and Munich were base malts, so they ought to mash themselves (as well as the crystal). Using the recipe editor, it seems that the only difference between...

I just finished brewing a rye pale ale (recipe linked in my profile) with the grain bill: 7 lb Liquid Malt Extract - Pilsen 1 lb American - Munich - Light 10L 1 lb American - Rye .5 lb American - Caramel / Crystal 20L I mashed the grains in a grain bag in a pot (which I then later added to...

Thanks guys for the reassurances. I just joined and am looking forward to lots of successful brews.

Hi, I'm a fairly new homebrewer in San Francisco (started last summer after losing my job), but am really enjoying it, and hoping to get better. The tools here are really great, and I find it more intuitive than BeerSmith (which I am also evaluating), but I have to say I'm a little conflicted...