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That looks pretty good to me. I brew a more "domestic" if you will version of a Dunkelweis quite ofter. I always skip the decoction. Great Beer, very well balanced and if your trying to introduce the masses to more traditional and flavorful beers I think this is a great choice. :tank:

Keep me posted. I'm due for at least 150 lbs (depending on price and timing).

I normally ferment my lagers on the lower end, say 45-48 degrees F. I just brewed a light american lager using S23 at those temps. I can attest to the fact that S23 does not like to be that cold. After 10 days the beer had only droped from an OG of 1.043 to 1.036. Lesson learned. :) I assumed...

Welcome to the forum. Hopefully this forum can be a resource for you. Likewise, thanks for the offer of help from across the pond.

Another aspect that is important to consider..IMHO is cross ventilation. I brew in my garage all year long. I have a back door to my garage that I leave open and I leave the big garage door open 1/3 of the way to create cross ventialation.

One of our local breweries dosent use a traditional HLT at all, they use an "instant" hot water heater system. At first I thought it sounded crazy but if you think about it its brillant. It's got to be infinitely more efficent than bring that huge volume of water to temp and keeping it there...

Don't brew with friends around, it gets really distracting and your far more likely to make mistakes. My first step (for all grain) is to start heating the water first, then start measuring and cleaning and getting everything set up. Make sure you have all ingredients on hand and set...

Thank you for your input everybody! I'm going to try Magunm as a bittering hop. Prost!

Yep I'm crazy or Yep you've tried it? ;) Thanks for the suggestion, ok, I'll try two weeks in a secondary. I'm not sure about putting it in the keg as it may be there for 3 weeks or 3 days, kinda depends on how much company I have.

That is one of my favorite domestic beers! I am a little Colorado biased but that is a great product! What hops do they use in it out of curiosity?

Hello All, Rightly or wrongly, as of late I have begun using Northern Brewer as my standard bittering hop. Literaly using to bitter every one of my beers. Thus far I've been pretty happy with the results. My biggest motivation for this was economic. With Hop prices running over $2 per ounce...

Im brewing an Irish Red this weekend, my own recipe but I was thinking about Oaking it, say a couple ounces in a secondary for a week prior to kegging. Am I crazy? Has anyone tried this?

Hey man, its a start, and not a bad start at all! Cheers and welcome to the adventure!

Braufguss. I have been washing for a while and had decent sucess. Lately I've had a few off flavors that have me analyzing my process. Do you use an auto siphon to remove the yeast when you are washing? Thus far I have just been washing in one container...dumping off most of the clear...

2005 Ford Explorer and a 2001 Sea Doo XP in the summer time :)

Looks good. Out of curiosity what style are you shooting for?

Welcome to the forum!

Possibly, best thing to do would be do a starter to ensure it's viability.

How can you set the default mash thickness in Beersmith? How do you elect to save your .bsm files in another location? Any help is greatly appreciated

My Belgian Wheat is awesome in two weeks