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Sinimar or Maltoferm would probably be your best bet. They're pure color extracts and around 3000L (compared to ~500L for black malt) so you only need a tiny bit.

Lactic acid bacteria make much more than just lactic acid during fermentation. You'd be missing out on all the esters and phenols that compliment the flavor. The one exception IMO is fruit beer. A touch of lactic acid can really make the fruit pop.

Darn, I was in denial but mine are grassy too. I grabbed a pound of Amarillo leaf from Hops Direct so it must be the same crop.

This one seems to have stumped readers on another forum so I figured I'd ask here. I brewed a Vienna lager last Sunday and pitched 2 packs of rehydrated 34/70 at about 48-49F. By Thursday the temp had risen to 50-51F and there were still no bubbles in the airlock so I opened it up and saw a...

I assume you've been to Coop in OKC? Probably one of my favorite breweries.

In my opinion it's more in the malt profile. West coast IPAs tend to be bone dry with very little malt character whereas east coast IPAs (think Dogfish Head 90 minute) tend to have a bit more malt backbone to support the hops. If you're shooting for west coast style, substitute some of the base...

Someone did it already, here you go: https://www.homebrewtalk.com/f12/swine-bru-386808/

The one in my dropdown is a winner. It's based pretty heavily on the recipe in Brewing Classic Styles.

I boil them for about 10 minutes, change the water, and boil them again. I'm not usually looking for a big oak character and this seems to get rid of a lot of the oak tannin harshness.

Well if you're diluting it, the whole purpose is to make it thinner so If that's going to be a problem then don't dilute it. Your IBUs will take about a 20% hit though.

I have a barleywine in primary right now that I think I want to add some bourbon soaked oak to. About 6 months ago I threw an ounce of French oak cubes into a mason jar with 4oz of bourbon (Larceny) and forgot about it. I just pulled the jar out and what was once a medium-light colored bourbon...

I love Tettnanger, it's such an under appreciated hop. Super fruity like an American hop but it still has that herbal European quality to it.

You would be much better off zesting the oranges for an orange flavor/aroma.

Grain: 14 lbs Maris Otter 2.5 lbs Chocolate Malt 350L 2.5 lbs Roasted Barley 500L 1 lb Crystal 120L 20lbs total grain Additional fermentables: 2 lbs Briess Wheat DME .5 lb Lactose Hops: 60: 1.5oz Northern Brewer 10.2AA 31.4IBU 30: 2oz Kent Goldings 5.8AA 18.3IBU 15: 2.5oz Northern Brewer...

To my palette Elijah Craig has more wood and vanilla/caramel flavors and Buffalo Trace has a fruity and spicy kind of flavor. Out of the three I would probably take Makers Mark over Buffalo Trace or Elijah Craig unless you want the bourbon to stand out a bit more. If you want to save a bit of...

Well speaking as a bourbon drinker, Makers Mark is pretty smooth and neutral as far as bourbons go so that's probably why you see it in a lot of recipes.

How old is it? I've used Munich LME on lagers that came out crystal clear.

Lumina is good, the owner was always nice to me when I went there. If he has his Zwickelbier it's worth a taste. Front street is hit or miss but their Dramtree Scottish Ale is probably the best thing they serve there. If you're looking for a beer bar, Cape Fear Wine and Beer is probably your...

To my palette Citra really shines as an aroma/dry hop. I've done a Citra single hop beer and, while it had an amazing sweet tropical mango aroma, the flavor and bittering were severely lacking.

Personally I'd go with something like WLP090 San Diego Super Yeast for a high gravity IPA. It will attenuate better and let the hop flavors stand out more.