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Looks good! Curious if you've done a side by side taste test with the real deal, and if so, how do they compare and/or contrast? -djturner

Ruger988, just curious, was the batch you brewed in June in plastic the whole time, or in glass? Could be if it were in plastic the whole time that the extra oxygen permeability of plastic might have contributed to the issue. Cheers!

Not sure about the Original Poster, but after 5-7 days I raised the temp on mine to 65 for a couple days, then racked to a clean carboy and lagered at 35 for 6 weeks. Google "yeast autolysis". Cheers! djturner

As I understand, you used spent hops that were used in s previous batch as dry hops. After using they were frozen for three months. My bet is they weren't "re-vacuum packed" and you're tasting freezer burnt hops.

If I'm going to rack to a secondary, I usually give my ales a couple days for the yeast to reabsorb any diacetyl that may be present and allow it to clear a bit more. But if you don't taste it, and you like it, I guess rack away. Cheers! Sent from my iPhone using Home Brew

Congrats on the score. Going to brew this soon. Curious...Did you make a starter for the Oktoberfest Lager Blend or just pitch it straight? Thanks for the recipe! Sent from my iPhone using Home Brew

Doing my first Berliner using method 5a from beginning of post (Sour mash, yeast fermentation). Soured for 26 hours @ 105 degrees in a converted fridge using a Ranco controller. Nice smelling funk/bite during boil. Has anybody else used this method that has any observations that could be...

About to brew my first Berliner. Thanks to all for the great info in this thread. Does anyone think this style would benefit from brewing with spring water? My tap water isn't horribly chlorinated, but it seems there's not a lot of darker/stronger malts to "hide" any less desirable flavors...

crazyportagee, I've made several Black IPA's and I'm with Brulosopher on the debittered black malt. I've used Briess Blackprinz Malt, but the Carafa III should be great too. Looks great to me. Let us know the results. Cheers! djturner

I brewed this kit early summer of this year. Racked to secondary in early July with currants and Wyeast Roeselare Belgian Sour Blend 3763. Secondary fermentation was pretty active for 3-4 weeks. Question for anyone: It's been in secondary about 3.5 months and almost half of the currants are...