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I can get Best Malz products more easily than Weyermann so that's what I tend to use, although I'm not completely satisfied by BM's Munich malts. Their light Munich (6-8L) is too light for my tastes, but their dark Munich (8-12L) is too dark and intense - Weyermann Munich II is "just right" but...

I was going through some old NHC presentations yesterday and found Steve Holle's talk from 2008 on German brewing techniques: http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf I thought it contained a lot of very good, very detailed information...

Given that we know that the same strain of yeast behaves quite differently from the homebrew setting in the higher pressure environment of a commercial-scale fermentation tank, I wonder how close homebrewers can get to cloning many commercial examples, even when using the same yeast. I've been...

I've been thinking about what something like a Munich Helles would be like if it were brewed with a more English style. Here's what I'm thinking for a 3.3 gallon (volume into fermenter) batch: 1.050 OG ~18 IBU ~6 SRM 6.33 pounds Golden Promise (95%) 0.33 pounds CaraVienne (5%) 0.4 oz...

I've been wondering about Denny Conn's decoction experiment, as detailed here: http://www.ahaconference.org/wp-content/uploads/presentations/2011/2011%20-%20Pragmatic%20Brewing%20-%20Denny%20Conn.pdf All of the beers except the pale ale were listed as being single decoctions without any...

I know that WLP001/Wy1056/S-05 are all the Sierra Nevada yeast strain, but where did Sierra Nevada originally get that yeast? Was it harvested from the air in Chico, or is it possible that it came from, say, a European brewery?

Hi everyone - long time lurker, first time poster here. I've had a question on my mind lately regarding Ayinger Jahrhundert. I sampled one on tap recently and really enjoyed it. It's got a subtle but delicious maltiness to it that's hard to describe. It's not toasty or roasty, rather it's almost...