Originally Posted by oldschool
I've been trying to nail down this quality. I usually do it by accident and, have no clue what was different. How did you make it happen?
.4lbs Caramel Munich and .8lbs Briess 2 Row Carapils is my guess to what did it. I also did a 90 minute mash I believe, instead of a 60 @ 1.33 Water to Grist Ratio and a single batch sparge after waiting 20 minutes. Besides that, I can't really say. Pictures during fermentation:
Edit: I'd also like to add that this was my first brew that I put into my 6.5 gallon glass carboy and that may have contributed to something. Maybe not. Also, I just poured in all of the hop sludge from the brew-pot instead of trying to filter it out.